Ingredients

• 1 cup dried lentils (192g)
• 2 cups chopped/diced tomato (320g), or 1 15-1/2 oz can diced tomato
• 1 medium onion, chopped (75-80g)
• 1-1/2 tbsp dried mustard
• 2 tbsp sugar
• 4 to 4-1/2 cups water

Rice Cooker Instructions

• Combine all ingredients in rice cooker.
• Turn on rice cooker.
• Stir after 10 minutes.
• Let cook until the rice pot says it is done.
• It might be helpful to spray cooking spray in the rice pot before cooking, it can get stuck to the pot.

Crock Pot / Slow Cooker Instructions

• Combine all ingredients in crock pot.
• Cook on high 6-8 hours.

Notes

• Vegan / Vegetarian as made with ingredient list above, OR water can be replaced by 4 cups of chicken broth.

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Makes 8 servings.

Ingredients

• 3 Large (or 5 smaller) frozen chicken breasts (about 1-1/4 lb)
• 1 cup dried navy beans
• 1 15oz can tomato sauce (or use 10-oz can of green enchilada sauce)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1-1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground pepper
• 1 32oz carton of chicken broth or stock

(Optional toppings) - Sour cream, shredded monterey jack cheese, cilantro, chopped avocado, tortilla strips or chips.

Instructions

• Combine all ingredients except for toppings in 6-8 quart Instant Pot.
• Stir gently to distribute the beans and spices.
• Place the lid on the pot and turn to seal, making sure the silicon ring is in place. Turn the steam release handle on the top to "sealing", not "venting".
• Press the "Pressure Cook" button until the mode says "MORE". (Other modes are LESS and NORMAL).
• Press the +/- button until the screen says "25". This sets the timer. Do nothing at this point for 10 seconds and the display will soon read "ON". It will continue to display this for about 18 minutes while the pot comes up to pressure.
• After the 25 minutes of cooking time you will have two options: -- For softer beans, allow pressure to release naturally. This will take about 30 minutes. -- For texture more similar to canned beans, allow pressure to release for 15 minutes, then quick release it by turning the steam release handle from "sealing" to "venting". Keep face away from the top of the instant pot!
• Remove the lid when the float valve has dropped. You can shred the chicken in the pot, or remove to a cutting board to chop or shred.
• If you prefer a creamier texture, mash a few of the beans in the pot with a potato masher or large spoon.

Notes

• Chicken breasts should be individually frozen. If they are frozen together they may not fully cook.
• Great northern beans may be used instead of white/navy beans, but you will need to add 10 minutes to the cook time (35 minutes instead of 25). This additional cook time will also cook the chicken more.
• List item

Modified from original recipe at https://gritsandgouda.com/instant-pot-white-bean-and-chicken-chili-dump-and-start-recipe-made-with-dried-beans/

Makes 8 servings.

Ingredients

• 1 lb dry beans (pinto)
• 1 medium onion (chopped)
• 1 large green bell pepper (chopped)
• 2 cloves garlic (crushed or chopped)
• 2 tbsp olive oil
• 1/4 tsp salt
• 1 tsp oregano
• 1 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp coriander
• 3 c water
• 2 cans no salt petite diced tomato, or 30 oz chopped tomato
• 1 1/2 c frozen corn
• 1 tbsp apple cider vinegar

Instructions

• Chop veggies
• add everything to crockpot except corn and vinegar
• Cook 5-6 hours (minimum) on high, or 8 hours on low. (I actually let it cook 7-8 hours on high, but the original recipe called for these. I've never cooked it on low, just HIGH).
• Add corn and vinegar, cook another 30 minutes.
  • serve

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Modified from original recipe at https://www.thekitchn.com/recipe-slow-cooker-vegetarian-chili-253468