Instant Pot Vegetarian White Bean Chili

This is the best white bean chili I’ve ever made. The Instant Pot really concentrates the vegetable flavors.

I also found that soaking the beans for two hours in boiling water and a piece of kombu in the Instant Pot is more than enough to reduce gas, which is the problem I’ve always had with white beans. Even when the Instant Pot is off, it’s great at keeping its contents warm, which is a perfect way to soak beans.

  • 2 cups dried white beans
  • 1 piece of kombu
  • pinch of baking soda
  • 1 bunch kale
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 1 red bell pepper
  • 1 tsp cumin
  • 1 tbsp salt
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1 bay leaf

Put the beans in the Instant pot. Pour boiling water over the beans with about two inches of water above the beans. Add the kombu and a pinch of baking soda and cover. Let soak for 2-24 hours. In the meantime, dice the onions, carrots and celery. Wash and chop the kale.

Drain and thoroughly rinse the beans until the water runs clear. Add water up to at least an inch above the beans, more if you want the chili to be more like a white bean soup. Add the kombu, vegetables, and spices. The kale will reach the top of the pot, but it cooks down, so this isn’t an issue. Hit the “Beans/Chili” button (high pressure, 30 minutes)  and walk away until the chili is done.

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