Turn on your pressure cooker to the saute function, and add the oil. Saute the onion and bell pepper for a few minutes, until the onion turns translucent.
Add the garlic powder, salt, chili powder, and cumin. Give a quick stir, then add the tofu. Toss the tofu with the spices for 2 minutes.
Add everything else but the salt, pepper, and toppings. Stir, and lock your pressure cooker's lid. Bring to high pressure for 8 minutes, then do a natural release (10-15 minutes).
Adapted from Dad Cooks Dinner.Creamy Buffalo Chili Variation: If you love Buffalo sauce like I do, I highly recommend adding it to this chili! Just add about a tablespoon to your bowl, if you're craving some heat. I like to offset the spicy, vinegary Buffalo sauce with a dollop of vegan sour cream. So good!
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Course Main Course
Keyword instant pot tofu chili
Instant Pot Chili with Canned Beans and Tofu from Glue & Glitter, https://www.glueandglitter.com/instant-pot-chili-with-canned-beans-tofu/