I am absolutely in love w/ my new, dented Instant Pot cooker ! There. I said it. I bought it mostly for beans. I can take dried beans and have them ready to eat in one hour. Yes, no soaking. No fuss. Just rinse, add cooking liquid & spices, cook for 50 minutes, let cool for 10 and done !
Yes, you can do the same with granny’s old stovetop pressure cooker but Instant Pots will pressure down and keep warm without any intervention plus you have infinite settings.
There are a ton of Instant Pot Vegan dishes for you to choose from. The best thing about it is you get to control all ingredients, choose organic and minimize salt. It’s a win, win, win situation
I accidentally made the best damn Vegan Chili on my first time using my Instant Pot. I was simply wanting to make a batch of charro beans. The result was thick and creamy chili. The best chili I’ve ever had in my 59 years on this planet.
My first batch made enough for 3 good meals. I added 3 dried chile peppers which gave the chili an awesome flavor. See the recipe at the bottom of this page.
I suggest using individual dried chiles as opposed to dried chili powder since you can use different ones and get an extra rich and smoky flavor.
- 2 cups dried dried beans (rinsed) - black , red, kidney or pinto
- 1 large onion
- 5 cloves garlic
- 15oz can tomato sauce
- 32oz veggie broth
- 1 oz sun dried tomatoes
- 1 dried guajillo pepper
- 1 dried ancho pepper
- 1 dried pasilla pepper
- 1 tsp dried oregano
- Bring veggie broth and tomato sauce to a boil.
- While heating broth & sauce, chop onion and garlic. Open dried peppers and remove seeds and stems. Cut peppers into small pieces. Chop sun dried tomatoes into small pieces.
- Place all ingredients into Instant Pot. Stir well. Seal top and set manual timer to 50 minutes.
- Serves 4