Meet your new BFF, the pressure cooker. If you haven’t already met, get ready for a lifetime of happiness together. If you’re old friends, then here’s another recipe you can enjoy together. This is our Pressure Cooker Vegan Chili recipe paired with adorable little Johnny cakes. In less than 15 minutes, you can have a piping hot bowl of chili on your table that tastes like it cooked all day. Chances are you have all of these ingredients sitting in your pantry right now, so go raid that pantry and get pressure cooking!
Satisfy your sweet tooth with this easy-to-make recipe for Pressure Cooker Vegan Chili.
1. Info for Pressure Cooker Vegan Chili
- Cook Time: 15 min
- Total Time: 15 min
- Servings: 4
- Calories: 850.8 kcal
2. Ingredients for Pressure Cooker Vegan Chili
- 1/2 onion (any color)
- 1 fresh chili
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 garlic cloves
- 2 1/2 cups canned pureed tomato
- 1 can black beans (drained)
- 1 can lentils (drained)
- 1 can kidney beans (drained)
- 1 1/2 cup vegetable stock
- 1 cup flour
- 1 cup corn meal
- 2 tbsp baking powder
- 2 tsp sugar
- 2 cup oat milk (or almond or regular milk)
- parsley (or cilantro)
- olive oil (staples)
- salt (staples)
- pepper (staples)
- vegetable oil (staples)
- jalapeno (nice to have)
- cheddar cheese (nice to have)
- honey (nice to have)
- butter (nice to have)
3. Directions:
- Place your pressure cooker over high heat or prepare to saute if electric. Add a drizzle of olive oil to the cooker. Dice up your onion and rough chop the chili. To the cooker, add your onions, chili, smoked paprika, chili powder, and cumin. Stir the seasonings and allow them to toast for a moment. Rough chop the garlic cloves. Now, to the cooker, add garlic canned tomatoes, black beans, lentils, kidney beans, a healthy pinch of salt, a couple cranks of pepper, and vegetable stock and stir. Cover and lock your pressure cooker and set heat to high.
- Place a medium pan over high heat. Grab a large bowl and add flour, corn meal, baking powder, sugar, oat milk and a pinch of salt. Feel free to introduce additional ingredients to your batter to trick it up however you like. Whisk to combine. You want a consistency similar to pancake batter. Add a drizzle of veg oil to both the batter and into the pan.
- Using a small spoon, add batter to the hot pan making several small cakes. Once browned on one side, after about 1 minute, flip and cook for 1 more minute. Remove cakes from the pan and start another batch. Grab your bunch of parsley and cut off the stem. Chop them fine and sprinkle over this round of Johnny cakes. Flip the cakes. Rough chop the parsley leaves and set aside. Remove the remaining cakes from the pan.
- Once the cooker is under pressure, we’ll cook for 3 about minutes (which is like 300 minutes in real life). Then release the pressure in your cooker.
- Grab a bowl and ladle in the chili. Garnish with parsley leaves. Tuck a few Johnny cakes on the side and you’re done.
- Hot Tip: Save your onion tops, bottoms, and skin for stock.
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