Pressure Cooker Caribbean Tofu Chili

Ingredients

• 32 oz extra-firm tofu, drained and pressed for 20 minutes
• 2 tbsp neutral oil
• 1 large red onion, diced
• 2 bell peppers (one red, one green), diced
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 4 cloves garlic, minced
• 3 tbsp Salted Perfection Key West Select Blend
• 1 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp chipotle in adobo, minced
• 1/2 cup fresh cilantro, chopped for garnish
• 2 avocados, sliced for serving

Instructions

1. Set your pressure cooker to the sauté function and add the neutral oil.
2. Crumble the pressed tofu into the pot using your hands to create irregular, meat-like pieces. Sauté for about 8 minutes, stirring occasionally, until the tofu develops golden, crispy edges.
3. Add the diced onion, bell peppers, and sweet potato to the pot. Continue sautéing for 5 minutes until the onions are translucent.
4. Stir in the garlic, tomato paste, and the Salted Perfection Key West Select Blend. Let it cook for 1 minute to bloom the spices and caramelize the paste.
5. Pour in the crushed tomatoes, black beans, kidney beans, vegetable broth, and chipotle. Use a wooden spoon to scrape the bottom of the pot, ensuring no browned bits are stuck.
6. Secure the lid and set the pressure cooker to high pressure for 8 minutes.
7. Once the cooking time is up, allow a natural pressure release for 10 minutes before manually venting the remaining steam.
8. Open the lid, give the chili a good stir to thicken it up, and serve hot topped with fresh cilantro and avocado slices. DUNZO!