If you love chips and queso dip, you’re going to LOVE this easy Instapot Vegetarian Chili dinner recipe. Kids love it too! Instant pot recipes are great for busy weeknights when you need something easy, healthy and delicious to put on the dinner table. This recipe checks all those boxes.
Full Recipe Below:
INSTA POT CREAMY QUESO VEGETARIAN CHILI & ARUGULA PARMESAN SALAD
If you love queso dip, you will love this lighter version of chili from Eating Well magazine. This is so simple and tastes so decadent.
Serves 8
2 tablespoons extra virgin olive oil
1 large bell pepper, chopped
1 large onion, chopped
4 cloves garlic, chopped
3 teaspoons chili powder
1 teaspoon ground cumin
2 (15 oz.) cans pinto beans, rinsed
2 (15 oz.) cans diced tomatoes
1 (3-4oz) can green chiles
2 cups chicken broth or vegetable broth
1 teaspoon salt
2 cups shredded Mexican-style cheese blend
4 ounces reduced-fat cream cheese, cubed
2 tablespoons lime juice, plus wedges for serving
Tortilla chips and chopped cilantro for garnish
Heat oil in the Instapot set to sauté mode. Add bell pepper, onion, and garlic; cook, stirring occasionally until softened, about 3 minutes. Add chili powder and cumin; cook, stirring until fragrant; about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.
Mix shredded cheese and cream cheese into the chile, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.
ARUGULA PARMESAN SALAD
Serves 4
Dressing:
½ cup good olive oil
Juice of 2 lemons
½ teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground pepper
1 (4 oz) chunk good Parmesan or small package of pre-shaved Parmesan
Toss 4 handfuls of Arugula in a large bowl with just enough of dressing to moisten leaves. You will have dressing left over. Serve with shaved pieces of parmesan on top.