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Instant Pot Chili Relleno Recipe

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The BEST Instant Pot Chili Recipe Jessica Gavin
The BEST Instant Pot Chili Recipe Jessica Gavin from www.jessicagavin.com

Description

This hearty vegetarian chili relleno recipe made in the Instant Pot pressure cooker is sure to be the star of your next meal! It’s a delicious blend of chilies, beans, and vegetables that are cooked together in the pressure cooker to create a flavorful and comforting dish. The chili relleno is served with a simple topping of cheese and cilantro, and it’s sure to become a family favorite. This dish is easy to make and perfect for busy weeknights or entertaining.

Prep Time

This recipe only requires 10 minutes of prep time. You'll need to chop the onions, peppers, and garlic and measure out the spices. The remainder of the ingredients are pantry staples.

Cook Time

This chili relleno is cooked in the Instant Pot pressure cooker, which takes about 20 minutes to come to pressure. Then the chili relleno cooks for 8 minutes under pressure. Once the cooking time is complete, the pot is naturally released for 10 minutes before it can be opened.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (4-ounce) can diced green chilies
  • 1 (4-ounce) can diced jalapeno peppers
  • 1 cup vegetable broth
  • 1/2 cup shredded cheese (optional)
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions

  1. Turn the Instant Pot to the “Saute” setting and heat the olive oil.
  2. Add the onion, garlic, bell pepper, and jalapeno pepper. Saute for 3 minutes.
  3. Add the chili powder, cumin, oregano, salt, black pepper, and smoked paprika. Stir to combine and cook for 1 minute.
  4. Add the black beans, pinto beans, fire-roasted tomatoes, green chilies, jalapeno peppers, and vegetable broth. Stir to combine.
  5. Secure the lid on the Instant Pot and turn the valve to the sealed position. Cook on high pressure for 8 minutes.
  6. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to the venting position to release any remaining pressure.
  7. Once the pressure has been released, remove the lid and stir the chili relleno. Serve with shredded cheese and fresh cilantro, if desired.

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring spoons

Notes

If you want to make this recipe spicier, you can add additional jalapeno peppers or a pinch of cayenne pepper. You can also add additional beans if you'd like a heartier chili relleno.

Nutrition: Per Serving

  • Calories: 308
  • Fat: 4.8g
  • Carbohydrates: 48.5g
  • Protein: 14.3g
  • Fiber: 10.5g

Recipe Tips

  • Make sure your Instant Pot is properly sealed before cooking. This will ensure that your chili relleno cooks evenly and properly.
  • If you don't have an Instant Pot, you can make this recipe on the stovetop. Simply saute the veggies and add the remaining ingredients to a pot and simmer for 20-30 minutes.
  • You can freeze leftovers for up to 3 months. Thaw in the refrigerator overnight and reheat in a pot on the stovetop.
  • This chili relleno is delicious served over rice, quinoa, or with a side of tortilla chips.

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