Instant pot buffalo cauliflower chili
Main Dishes Soups Vegetarian

Instant Pot Buffalo Cauliflower Chili

This Instant Pot Buffalo Cauliflower Chili is so easy to make, literally a drop and go recipe and is a spicy, delicious take on vegetarian chili. Vegan if you want to omit some of the optional toppings!

Instant pot buffalo cauliflower chili

Ingredients and Substitutions in Buffalo Cauliflower Chili:

  • 1 Tbsp olive oil
  • 1 onion, chopped- either yellow or white onion will work fine
  • 4 carrots, peeled and sliced
  • 4 celery stalks, sliced
  • ¼ cup chili powder
  • 1 Tbsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 6oz tomato sauce
  • 4 cups chopped cauliflower
  • 1 ½ c vegetable broth
  • 28oz can diced tomatoes
  • 28oz can tomato sauce
  • 2, 15oz can Great Northern beans, rinsed and drained
  • ½ cup Franks hot sauce
  • Optional to serve: blue cheese crumbles, chopped celery or green onions

Other Spicy Greats:

Buffalo Egg Salad– is a super easy, spicy twist on traditional egg salad

Spicy Spanish Omelette– is a Spanish tortilla packed with all the flavors of a jalapeno popper

Instant pot buffalo cauliflower chili

Instant Pot Buffalo Cauliflower Chili

Anne
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 6

Equipment

  • pressure cooker

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 4 carrots peeled and sliced
  • 4 celery stalks sliced
  • ¼ cup chili powder
  • 1 Tbsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 6 oz tomato sauce
  • 4 cups chopped cauliflower
  • 1 ½ c vegetable broth
  • 28 oz can diced tomatoes
  • 28 oz can tomato sauce
  • 2, 15 oz can Great Northern beans rinsed and drained
  • ½ cup Franks hot sauce
  • Optional to serve: blue cheese crumbles chopped celery or green onions

Instructions
 

  • Set the Instant Pot to saute mode. Add the olive oil. When hot, add the onion, celery and carrots and saute until translucent.
  • Stir in all of the spices and continue to saute for about 2 minutes, until fragrant.
  • Add the tomato paste and cook another minute or two until well blended. Turn off saute mode.
  • Add all remaining ingredients to the Instant Pot. Stir, to ensure the veggies don’t burn to the bottom.
  • Set to Manual High Pressure for 30 minutes. When done, quick release any remaining pressure & stir.
  • Serve topped with crumbled blue cheese, celery, green onions or additional hot sauce.

Notes

This comes out fairly spicy. To reduce the spice, the best bet is to reduce the chili powder and keep the buffalo sauce to maintain the buffalo flavor.
This makes a large batch which lends to some options:
The recipe can be halved to make a smaller batch.
The recipe keeps well, so use some for leftovers or meal prep for healthy lunches all week.
Keyword buffalo cauliflower chili

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