2 tablespoons - olive oil
1 - small onion, finely chopped
3 - cloves garlic, minced
1/2 - medium red bell pepper, chopped
1/2 cup - vegan crumbles, (optional)
1 teaspoon - chili powder, or 1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon - cumin
1 teaspoon - paprika
1/2 teaspoon - smoked paprika
1/2 teaspoon - dried oregano
1 1/2 teaspoons - salt
1 - 15 ounce can diced tomatoes
2 tablespoons - tomato paste
1 - 15oz can kidney beans (or bean of choice), drained and rinced
1 - 8 ounce dry elbow macaroni
2 cups - vegetable broth
1 cup - shredded vegan cheese
- Set Instant Pot to 'Saute' setting. Heat oil and add onions, cook until soft. Stir in garlic and bell pepper and cook until fragrant. Add vegan crumbles and stir until brown, about 3 minutes.
- Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant. Stir in tomatoes, tomato paste, kidney beans, elbow pasta, and vegetable broth.
- Select off settings, cover Instant pot, turn the valve to the sealing position then select Manual Settings and adjust pressure to high for 4 minutes.
- When finished cooking, quick release pressure according to manufacturers directions. I usually carefully place a damp kitchen cloth over the valve.
- After pressure is released, remove lid and stir in vegan shredded cheese and serve.