Instant Pot Vegan Chili

Step 1

Soak chickpeas and kidney beans 12 hours or overnight in abundant water. Then drain and rinse.

Step 2

Press the sauteé button and once hot add a dollop of oil to it.

Step 3

Fry chopped onions and crushed garlic in oil until soft, then deglaze the pot with a splash of water (see video).

Step 4

Add fire-roasted tomatoes, drained and rinsed legumes, diced vegetables, chopped walnuts and all spiced and fill in water until all legumes are just covered.

Step 5

Stir everything well together, put on the lid, turn the valve to the sealing position and set to 25 minutes on high pressure.

Step 6

Let pressure release naturally completely. Meaning, don't touch the pot until the safety pin drops on its own.

Step 7

Open the pot, give all one last stir and add more sea salt and pepper to taste if necessary at this point and serve.

Step 8

Top everything with cubed fresh avocado, cilantro leaves, and sliced chili if desired.