Skip to content Skip to sidebar Skip to footer
Home / chili / instant / noodles / recipe / with

Instant Pot Chili Recipe With Noodles

Post a Comment

The Best Instant Pot Chili The Recipe Critic
The Best Instant Pot Chili The Recipe Critic from therecipecritic.com

Description

This Instant Pot Chili Recipe with Noodles is the perfect weeknight meal! It’s hearty, comforting and filled with protein and veggies. It’s also perfect for meal prepping, since it’s easy to make and tastes even better the next day! Plus, this chili recipe is vegan, gluten-free and dairy-free, so everyone can enjoy it.

Prep Time

This chili recipe takes about 15 minutes of prep time. You’ll need to chop the veggies, open and drain the cans, and measure out the ingredients. You can also prepare the ingredients ahead of time and store them in the refrigerator or freezer until you’re ready to cook.

Cook Time

The chili requires only 15 minutes of cook time in the Instant Pot. Once the pressure is released, you can add the noodles and let them cook in the chili for 5 minutes. Then, stir in the spinach and let it wilt for 1-2 minutes. The chili is ready to serve!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can diced green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup nutritional yeast
  • 1/2 cup uncooked noodles of choice
  • 2 cups baby spinach leaves, chopped

Instructions

1. Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the onion, bell pepper and garlic. Sauté for 3-4 minutes, stirring occasionally.

2. Add the black beans, kidney beans, diced tomatoes, tomato sauce, diced green chilies and all the spices. Stir to combine.

3. Add the nutritional yeast and stir. Then, add the noodles and stir again.

4. Cover the Instant Pot and set the valve to the sealing position. Set the Instant Pot to manual pressure for 15 minutes.

5. Once the pressure is released, open the lid and stir in the spinach. Let the spinach wilt for 1-2 minutes.

6. Serve the chili hot, with your favorite toppings such as avocado, vegan sour cream, vegan cheese, or jalapeños.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Notes

This chili tastes even better the next day, so feel free to meal prep it for the week! It’s also freezer-friendly, so you can store leftovers in the freezer for up to 3 months. When you’re ready to eat, thaw the chili overnight in the refrigerator and reheat on the stovetop or in the microwave.

Nutrition: Per Serving

Calories: 228, Fat: 5 g, Carbohydrates: 38 g, Fiber: 10 g, Protein: 12 g

Recipe Tips

  • If you’re not vegan, you can add ground meat such as beef, turkey or chicken to the chili.
  • Feel free to use different types of beans, such as pinto beans or chickpeas.
  • For a creamier chili, blend some of the cooked beans in a blender or food processor.
  • If you don’t have an Instant Pot, you can make this recipe in a slow cooker or on the stovetop.
  • If you don’t like noodles, you can swap them for cooked quinoa or cooked brown rice.

Post a Comment for "Instant Pot Chili Recipe With Noodles"