Instant Pot Three Bean White Miso Vegetarian Chili

Real talk – I am such a miso stan. I love it in Japanese cuisine, but I also love to find other uses for it. My all time favorite soup is called misostrone. (It’s a miso/minestrone mashup from Orsa and Winston, and it’s SO good). That soup was one of the first times I’d knowingly tried miso outside of traditional Japanese cooking, and it really got my creative juices flowing. What else could I use miso in? I tried making a miso yuzu alfredo sauce once, but it was meh. I’ve also made this miso risotto by Serious Eats a few times, and it’s bomb. And then I thought to use it in a vegetarian chili. Now that was a good idea.

I love chili, but I’m rarely satisfied with the vegetarian versions I find recipes for. They’re usually very chipotle heavy, which is fine, but not my favorite thing. That’s just not my palette, and that’s ok. So if you’re in the market for a vegetarian chili sans chipotle, or just something a little different, give this one a go!

As for tools, I actually used my Ninja Foodi and not my Instant Pot! Either one (or a pressure cooker of another brand) will do, though. Instant Pot is just the buzziest of buzz words, so sorry for the tiny lie. In all honesty, though, you can also cook this on a stovetop if you don’t have a pressure cooker! Just put it in a large pot, bring it to a boil, and then reduce it to a simmer for about 30 minutes.

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Instant Pot Three Bean White Miso Vegetarian Chili (6 servings)

Ingredients:

  • 1/2 cup adzuki beans (either precooked or dried)
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (15oz) can white beans
  • 1 (15oz) can kidney beans
  • 2-4 cups veggie stock
  • 2 tbsp white miso
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 cup frozen corn
  • 1 large Japanese sweet potato (or 2 small ones)
  • 28oz of canned, fire roasted tomatoes (either 2 small cans or 1 large)
  • 1 tbsp tomato paste
  • Salt, to taste

Optional Garnishes:

  • 2 tbsp chives, finely chopped
  • 4-6 radishes, thinly sliced
  • 2 tbsp chopped cilantro
  • 2 avocados, sliced
  • Sour cream, to taste

Directions:

  1. If you’re precooked your adzuki beans, skip this step. If you haven’t, cook them now. Toss them into the bowl of your pressure cooker with 2 cups of water. Replace the lid, making sure the air vent is closed, and set it to cook on high pressure for 16 minutes before manually releasing the pressure valve.
  2. While the adzuki beans cook, move on to the onions and garlic. Heat the olive oil in a large pan (on the stove) over medium heat. Alternately, if you pre-cooked the adzuki beans, you can do this in your Instant Pot or Foodi. Once the onions start to get soft (after about 3-5 minutes), add the garlic and cook for another minute, or until it starts to get fragrant. Now remove from heat and set to the side until the beans are done.
  3. When the adzuki beans are done, drain any remaining water and put them back in the bowl. Add the onions and garlic, along with all the remaining non-garnish ingredients. (Note: I like my chili to be a bit soupy. If you don’t, use 2 cups of veggie stock instead of 4.) Give it a little stir, and replace the lid (don’t forget to make sure the vent is locked). Cook on high pressure for 8 minutes. When it’s done, let the pressure naturally release for 10 minutes before releasing the valve.
  4. Time to taste test. Add a bit of salt if you think it needs it, or just top with your garnishes of choice, and serve!

And that’s it! I hope you enjoy my new favorite chili. If you do, be sure to let me know on here or on Instagram!

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