Creamy Vegetarian White Chili Pressure Cooker Recipe
Creamy vegetarian white chili made effortlessly in a pressure cooker. Cozy, hearty, and family-friendly—great for weeknights, plus an easy vegan switch.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon olive oil for that first sizzle of flavor
- 1 white onion diced
- 1 green bell pepper diced small
- 1 jalapeno diced
- 3 garlic cloves minced
- 1 tablespoon cumin
- ¼ cup all-purpose flour
- 4 cups low-sodium vegetable broth
- 3 cans (15 oz each) Great Northern beans rinsed
- 1 can (4 oz) chopped green chilies
- ¾ cup frozen corn
- 2 cups warmed whole milk or non-dairy for vegan
- salt and pepper to taste
- lime juice to taste
- garnish options cilantro, avocado, tortilla chips, pickled jalapenos, radish slices, hot sauce
Instructions
Instructions
- Heat olive oil in your cooker’s pot on medium heat until shimmering.
- Add diced onion, green bell pepper, and jalapeno. Sauté until soft, about 5 minutes.
- Add minced garlic and cumin; stir for 1 minute to bloom spices.
- Sprinkle in flour and stir constantly for 2 minutes to remove raw flavor.
- Slowly pour in vegetable broth while stirring to avoid lumps.
- Stir in beans and green chilies. Bring to simmer, seal lid, and cook on high for 10 minutes. Let naturally release for another 10 minutes.
- Open lid carefully. Stir in corn and warmed milk. Season with salt, pepper, and lime juice.
- Serve hot with your choice of garnishes.
Notes
Refrigerate leftovers up to 4 days or freeze for longer storage. Garnish to elevate your bowl.