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.

Instant Pot Vegetarian Chili

This is very liberally adapted from The Real Food Daily Cookbook by Ann Gentry. The main problem is fitting all the ingredients in the pot! I actually chopped more than could fit. The version below is my best guess as to what actually did fit.

This version was spicy enough to taste like chili, but not spicy enough to scare Nora off. She loved it, probably because everything cooked up nice and soft.

  • 3 cups dried kidney beans
  • 1 piece of kombu
  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 1 red or green bell pepper
  • 1 jalapeno chile
  • 4-10 cloves garlic
  • 28 oz can of whole tomatoes
  • 6 oz can of tomato paste
  • 1 bay leaf
  • 2 tbsp chili powder
  • 2 tbsp dried sage
  • 2 tbsp sea salt

If you care about Weston A. Price recommendations, bring some water to a boil. And the beans, kombu, and water to the Instant Pot, and soak for 18-24 hours. I discovered that the Instant Pot keeps the boiling water hot for a good long time, which is ideal for phytase activity. To be honest, I’m not fully convinced that soaking grains and legumes really matters nutritionally, but I find the beans very digestible with this method so I’ll continue to do it when I have time.

Dice the onions, carrot, celery, and bell pepper. Seed and mince the jalapeno. Mince the garlic.

Rinse the beans thoroughly until the water runs clear. Add the remaining ingredients, including the kombu (no need to stir). Add water just past the level of the beans. Hit the “Beans/Chili” button (high pressure, 30 minutes) and walk away.

When the chili is done cooking, use a wooden spoon to break up the kombu and then serve.