Vegan Instant Pot Cranberry Bean Chili with Millet & Bulgur

Ingredients

First Cook Ingredients

• 1 pound dry cranberry beans, or substitute pintos or black beans (about 2 cups)
• 3 cups water

Second Cook Ingredients

• 2 cups water
• 1 14.5 oz / 411 g can diced tomatoes with green chiles or jalapenos (or plain diced tomatoes)
• 1/2 cup bulgur (use quinoa to make this gluten-free)
• 1/4 cup millet
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon liquid smoke (optional)
• 1/2 teaspoon ancho or chipotle powder

Before Serving

• Salt and pepper, to taste
• Cashew cream (optional)
• Vegan shredded cheese (optional)
• Hot sauce (optional)
• Pickled jalapenos (optional)

Instructions

1. Add the beans and the first 3 cups of water to the Instant Pot. Cook on high pressure for 25 minutes, then allow the pressure to release naturally. If your beans are older, they may need an extra 5 minutes of cooking to become tender.
2. Remove the lid and stir in the second cook ingredients: 2 cups water, canned tomatoes, bulgur, millet, tomato paste, cumin, chili powder, garlic, oregano, liquid smoke (if using), and ancho or chipotle powder. Replace the lid, close the vent, and cook on high pressure for 10 minutes. Allow the pressure to release naturally.
3. Taste and season with salt and pepper before serving. Adjust spices if you want more heat or a stronger cumin flavor.
4. Serve with optional toppings on the table—cashew cream, vegan cheese, hot sauce, or pickled jalapenos all make excellent additions.