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Instant Pot Vegan Chili con Yaca Recipe

Instant Pot Vegan Chili Con Yaca

This plant-based Chili con Yaca is hearty, satisfying, and packs the smoky, spicy flavors you crave—all ready in just about 45 minutes!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans young green jackfruit in brine or water, drained and rinsed
  • 1 medium yellow onion diced
  • 1 large red bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 can crushed tomatoes 15 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 cup corn kernels frozen or canned
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper
  • 1 tablespoon chipotle in adobo minced, optional for extra heat/smokiness
  • to taste cilantro optional topping
  • to taste avocado optional topping
  • to taste lime wedges optional topping

Equipment

  • 1 6-quart Instant Pot
  • 1 Knife and cutting board
  • 1 Can opener
  • 1 Measuring cups and spoons
  • 1 Wooden spoon

Method
 

  1. Set your Instant Pot to 'Sauté' mode. Add olive oil and once hot, add diced onion and bell pepper. Cook for about 4 minutes until softened, stirring often.
  2. Add minced garlic and sauté for 1 minute until aromatic.
  3. Add drained jackfruit. Using your spoon, break apart any large pieces for a pulled texture. Sauté with the veggies for 2 minutes.
  4. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper (plus chipotle, if using). Stir well to coat the vegetables and jackfruit.
  5. Add crushed tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir to combine, scraping up any bits stuck to the bottom.
  6. Lock the Instant Pot lid, making sure the valve is set to 'Sealing'. Pressure cook on 'Manual' or 'Pressure Cook' setting for 15 minutes.
  7. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
  8. Open the lid and stir the chili. Use a fork to shred any remaining large jackfruit pieces for a 'pulled' texture. Taste and adjust salt as needed.
  9. Serve hot, garnished with cilantro, avocado, and lime wedges if desired.

Notes

For a spicier chili, add more chipotle or diced jalapeños.
If using jackfruit in syrup by mistake, rinse and soak in water for 30 minutes, but best to use brined or water-packed jackfruit.
Leftovers keep for up to 4 days refrigerated or 2 months frozen—flavors deepen overnight!