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quick dinner

Black Bean Chili in Instant Pot

If you’re looking for an easy, comforting and delicious vegetarian chili recipe, this is it!

My family loves chili! We make a gazillion versions of it , and use it in another gazillion ways- this one’s straight out of our weeknight chili collection. With a 5-minute prep, which includes opening 4 cans, putting this chili together is a breeze! Possibilities are endless with this dish. You can swap the beans with your favorite kind, add your favorite toppings- sour cream, cheese, jalapeños, spring onions, avocados and enjoy it as-is, or, use it as a topping for some amazing Chili Nachos, or, mix it with rice, wrap it in a tortilla and you have a Bean & Chili Burrito. During football season, you will always find a version of this on my table, every Sunday!

It also makes for a great potluck dish. I make it in my Instant Pot, cover it and take the whole pot along- set it to SAUTE to warm it up and serve it right out of the pot- cannot get easier than that.

Stove-Top Instructions:This Chili can be made on the stove-top as well. Take a deep sauce pan or a stock-pot. Turn the flame to medium-high. Sauté onions and peppers for a minute. Add all ingredients, reduce the flame to medium and simmer for 15-20 minutes, covered.

Using dried- uncooked beans: Rinse and soak your preferred brand of dried beans (1 cup). I like to soak them overnight. Throw away the water in which they were soaked and rinse well. Follow the recipe and press BEAN mode for 20-22 minutes for Black Beans, 25 mins for Kidney/Pinto beans, NPR (natural pressure release).

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Black Bean Chili in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 8 minutes


  • 2 15-16 oz can of black beans, rinsed and drained
  • 1 14 oz can of diced tomatoes, or crushed
  • 1 4 oz can of fire-roasted diced green chillies
  • 1 pack of Taco Seasoning Mix (or less for mild) (see notes for substitute)
  • 1/2 cup frozen corn
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 2 teaspoon unsweetened cocoa powder (optional, but highly recommended)
  • 1 tablespoon olive oil
  • 3/4-1 cup water(for thicker chili for Nachos, reduce water to 1/2 cup)



Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, green pepper and sauté for 1 minute. Add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. Close lid, vent set to SEALING. Cook on MANUAL (High) for 8 minutes, NPR or QR after 10 minutes. If you're short on time, you can dump all ingredients in and set the timer.


Open the lid, check for salt. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.


I use Trader Joe's Taco Seasoning mix. It is a bit on the spicier side. If you want to make it mild, you can substitute with: 2 tbsp chili powder, 1 t​sp paprika, ​1/2 tsp salt,​ 1 tsp cumin, ​1​ tsp coriander powder, 1.5 tbsp red wine vinegar, 1 tsp​ brown sugar.

Salmon Cakes (Salmon Tikki)

The word Tikki in Indian cooking refers to a patty or cutlet, or a croquette, that can be had as an appetizer or used as filling for your burgers, wraps or salads! This quick and easy recipe for Salmon Cakes or Salmon Tikki is my healthy spin on this versatile dish, which can be had as an appetizer, entrée or a side.

Wild Salmon flavored with warm Indian spices, and zest and juice of lime, paired with carrots, corn and spinach, giving this patty a hint of sweetness. These patties are not only easy and delicious to make, they are super healthy and nutritious as well. You can customize this recipe with your choice of spices and vegetables.

Salmon was an acquired taste for me. I found the natural taste of Salmon too “fishy” and avoided it for a long time. When I read about how rich wild caught Salmon is in Omega-3, it prompted me to come up with a recipe that would mask the “fishiness” of this super food for my taste buds.

I decided to combine it with some chopped vegetables and warm Indian spices. Typically a “tikki” stuffing has boiled potatoes, I used chopped carrots instead to keep it low carb. When the mixture was blended, the carrots disappeared, adding a hint of sweetness and keeping the tikki super moist.  I paired it with a cilantro chutney and voilà! we had a winner!

Serving options: You can pair these patties with Lemon rice , a garden salad and you’ll have a delicious dinner ready in under 30 minutes! I use it a lot to make Salmon burgers, or, as a protein for my salads. They work great for grilling outdoors too. Put them on the medium-heat portion of the grill, and reduce the cook time to 2 minutes per side or so, depending on how hot your grill is.  They make great appetizers too. I reduce the size of the patties and serve them with cilantro chutney!

Prep time: 15 minutes Continue Reading…