Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 25 mins
Servings:
8
Ingredients
Directions
Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.
Cook's Note:
Leave big chunks of jackfruit. This gives the chili a meaty texture.
Nutrition Facts (per serving)
383
Calories
11g
Fat
55g
Carbs
11g
Protein
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