Recipes » Main Dish » Vegan Instant Pot Jackfruit White Bean Chili
T. Colin Campbell Center for Nutrition Studies

Reprinted from Gluten-Free, Vegan Cooking in Your Instant Pot (Page Street Publishing, 2020).


Pressure Cooking Ingredients

  • 1 cup minced onion
  • 1 tsp minced garlic
  • 1 ½ tsp cumin powder
  • 1 ½ tsp ancho chili powder or your favorite chili powder
  • 3 cups jackfruit in brine, or 2 (20-ounce) cans, drained, rinsed, and shredded
  • 3 cups water
  • 4 Tbsp diced chilies
  • 1 salt-free vegetable bouillon cube
  • 1 pound great northern beans, soaked at least 8 hours and drained
  • 2 tsp Mexican oregano (see tips)
  • 2 tsp lime juice, or to taste
  • Salt, to taste (optional)


  • 1. Turn on the sauté function and add about ½ cup water. Once the water is hot, add the onions and cook until translucent.
  • 2. Add the garlic, cumin, and chili powder and sauté until the spices become fragrant (about 2 minutes).
  • 3. Turn the sauté off. Add the jackfruit, shredding with your hands. Then stir in the water, chilies, bouillon cube, and soaked beans.
  • 4. Cook on high pressure for 10 minutes.
  • 5. Manually quick-release the pressure.
  • 6. Before serving, add the oregano, lime juice, and salt (if using).

Cooking Tips

  • 1. Before serving, add the oregano, lime juice, and salt (if using).
  • 2. You can substitute regular oregano or marjoram for Mexican oregano.
  • 3. Experiment with additional toppings. This chili is great with chopped cilantro, cashew cream, hot sauce, jalapeño powder, or jalapeño salt.

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