Instant Pot White Bean Chili is the perfect quick and easy meal for families who want to eat more plant-based dinners.
It almost seems blogger-cliche to share a new Instant Pot recipe just days after Christmas. I mean… Yes. I’m assuming many people did get a new Instant Pot for Christmas, BUT this recipe is making it’s debut now because 1) It was dinner tonight and 2) I’ve made it something like 4 – 5 times since colder weather hit. Sharing it is way overdue.
This is actually a remake of a recipe I shared on Healthy Aperture a few years ago as a part of a sponsored recipe contest (with Sabra hummus at the time.) That contest has long since ended, but my love of thickening soup with hummus has not.
Once I got my own Instant Pot (I have the 3 quart and LOVE it!), I immediately realized that canned beans — while always a quick and easy addition to mealtimes — were no longer an absolute must-have-on-hand for quick and easy recipe. Dried beans, via the Instant Pot, take no time. And since the hummus does all the thickening, the amount of slow simmer needed to pull it all together is minimal.
I eat this soup as-is as a vegetarian meal. But my husband prefers a little cooked chicken in his. Either option is fine. What’s NOT optional is the fresh lime wedges. Don’t be tempted to skip those. They absolutely make the flavor in this soup perfect. Enjoy!Print
Instant Pot White Bean Chili
Instant Pot White Bean Chili is the perfect quick and easy meal for families who want to eat more healthy, plant-based dinners.
- Yield: 4 – 6 Servings 1x
- Category: Dinner
- Method: Instant Pot
- 1 cup dried white beans
- 1 cup salsa verde
- 1 (10-ounce) container hummus
- 2 cups water or vegetable broth
- 1 (4-ounce) can chopped green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
- Chopped fresh cilantro
- Fresh lime wedges
- Add beans to Instant Pot. Cover with 4 cups water. Lock lid and set valve to sealed. Press the Beans/Chili button (or set to 30 Minutes).
- Allow pressure to release naturally for at least 20 minutes; release any remaining pressure. Drain beans and return to pot.
- Add remaining ingredients (except cilantro and lime wedges) to pot; set to saute and bring to a boil. Simmer for 5 minutes, stirring occassionally. To serve, spoon into serving bowls and top with cilantro and squeeze each serving with a fresh lime wedge.
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