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Instant Pot Vegan Chili con Yaca

This hearty Instant Pot Vegan Chili con Yaca combines the rich flavors of spices with jackfruit as the star ingredient, providing a meaty texture that's entirely plant-based. It's perfect for a cozy night in and can be served with rice or bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan, Mexican
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Instant Pot or similar electric pressure cooker
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Stirring spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 cans canned diced tomatoes 14 oz each
  • 1 can canned black beans 15 oz, drained and rinsed
  • 1 can canned kidney beans 15 oz, drained and rinsed
  • 1 can young green jackfruit 20 oz in water, drained and shredded
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • to taste salt and pepper
  • optional fresh cilantro or avocado for garnish

Instructions
 

  • Set the Instant Pot to the 'Sauté' mode. Add olive oil to the pot. Once hot, add the diced onion and cook until it becomes translucent, about 3-4 minutes.
  • Stir in the minced garlic and diced bell pepper. Sauté for another 2 minutes until fragrant.
  • Add the canned diced tomatoes (with juice), shredded jackfruit, black beans, kidney beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to combine all ingredients.
  • Seal the Instant Pot lid, ensuring the valve is in the sealing position. Set to 'Manual' or 'Pressure Cook' on high for 15 minutes.
  • Once the cooking time is complete, allow for natural pressure release for 10 minutes before manually releasing any remaining pressure.
  • Open the lid, stir the chili, and taste for seasoning. Adjust salt and pepper if needed.
  • Serve hot, garnishing with fresh cilantro or slices of avocado if desired.

Notes

You can modify the spice levels by adjusting the amount of chili powder and including other spices of your choice.
Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for longer preservation.
This chili pairs well with cornbread or rice for extra heartiness.