Kathy Hester is the creator of HealthySlowCooking.com and author of The Ultimate Vegan Cookbook for Your Instant Pot®.

Vegan Cranberry Bean, Millet & Bulgur Chili

Millet is the crunchy round yellow grain with a cornlike flavor that is often an element in hearty artisan-style whole grain breads. Here it adds texture and interest to a vegan chili.

PREP TIME: 10 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 10 minutes

RELEASE: Natural

SERVES: 6 to 8

• 1 pound dried cranberry beans, pinto beans, or black beans (about 2 cups)
• 5 cups water
• 1 14.5-ounce can diced tomatoes with green chiles
• ½ cup bulgur or quinoa
• ¼ cup millet
• 2 tablespoons tomato paste
• 1½ teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• ½ teaspoon liquid smoke (optional)
• ½ teaspoon ancho chile or chipotle powder
• Salt and black pepper
• Optional toppings: Cashew cream, vegan shredded cheese, hot sauce, pickled jalapeño peppers

PREP

Combine the beans and 3 cups of the water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 25 minutes. When cooking is complete, use a natural release to depressurize.

Add the remaining 2 cups water, the tomatoes, bulgur, millet, tomato paste, cumin, chili powder, garlic, oregano, liquid smoke (if using), and the ancho chile powder.

Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Season with salt and black pepper to taste. If desired, serve with optional toppings.