Step 1

Set Instant Pot to “Saute” and heat 2 tablespoons oil. Add onion and garlic and fresh poblano ( if using) and saute 3 minutes until fragrant.

Step 2

Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.

Step 3

Add all the spices, sugar and salt.

Step 4

Give a stir and set Instant Pot to High for 10 minutes. Manually or naturally release.

Step 5

Stir in corn and chopped kale and cover for 5 minutes on warm setting. Taste and add more salt if needed.

Step 6

Serve in bowls with diced avocado, cilantro (or scallions), radishes, tortilla strips and any of the additional garnishes.(The garnishes really make this shine!)