This was the first ever recipe I used Tempeh in. I used one of the cans of Marigold Tempeh and when I opened it was was surrounded what I can only describe as slime.

I was not immediately sold to be fair. I gave it a wee wash though and started chopping it up and thought 'this doesn't look too bad actually, kind of looks better than Tofu anyway'.

My next concern was whether it would hold up to Pressure Cooking in the Instant Pot. Spoiler - it did and it was amazing. I need to make some more actually...

Prep Time 15 mins

Cook Time 11 mins Sauté, 5 mins Pressure Cook, 10 mins Natural Pressure Release

Serves 4

Special Equipment - Pressure Cooker or Instant Pot

Ingerdients:

2 tablespoons olive oil 

170g tin unflavored tempeh, cut into large dice 

1 teaspoon smoked paprika 

1 small onion, diced 

1 green bell pepper, diced 

1 red bell pepper, diced

1 green chilli, thinly sliced into rounds

1 red chilli, thinly sliced into rounds

400g can chopped tomatoes

400g can black beans, rinsed and drained 

400g can chili beans, undrained (Kidney Beans in Chilli Sauce)

1 teaspoon ground cumin 

1 teaspoon salt 

½ teaspoon garlic powder 

1 teaspoon chili powder, plus more as needed 

Chopped spring onion, green and light green parts, for garnishing 

Any other toppings you fancy for serving (Guac, Cheeze, Salsa....)

Instructions:

On your Instant Pot, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. 

Add the tempeh and paprika. Cook for 6 to 7 minutes, stirring frequently. The tempeh will break down a bit, and that’s fine. 

Add the onion and bell peppers. Sauté for 2 to 3 minutes more, or until soft. 

Add 1 to 2 tablespoons of water, if things are sticking. 

Turn off the Instant Pot. 

Stir in the tomatoes and chilies, black beans, chili beans, cumin, salt, garlic powder, and chili powder to taste. 

Lock the lid and turn the steam release handle to Sealing. 

Using the Manual function set the cooker to High Pressure for 5 minutes. 

When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure. 

Carefully remove the lid. If the chili is too thin, select Sauté Low again and cook until the desired consistency is reached. Serve topped as you like.