Instant Pot Vegetarian White Chili

Ingredients

• 1 tbsp olive oil
• 2 1/2 cup chopped parsnips
• 1 1/2 cup chopped white onions
• 1 1/2 cup chopped poblano peppers
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano, preferably Mexican oregano
• 1/2 tsp chili powder
• 2 (15.5 ounce) cans no-salt-added white beans, rinsed
• 2 1/2 cup lower-sodium no-chicken broth or vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced scallions, green and light green parts only
• Hot sauce, shredded sharp Cheddar cheese and sour cream, for garnish

Instructions

1. Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat until fragrant, about 1 minute. Add parsnips, onions, poblanos and garlic; cook, stirring occasionally, until the vegetables just soften, about 5 minutes.
2. Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.
3. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select the Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)
4. Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 10 minutes). Turn off the cooker. Carefully transfer 1 cup of the chili to a food processor; pulse until smooth, 4 to 5 times. Return to the cooker.
5. Ladle the chili evenly into 6 bowls. Sprinkle evenly with cilantro and scallions; serve with hot sauce, cheese and sour cream, if desired.