Instant Pot Vegetarian Chili

If you’re craving a warm, comforting meal that’s packed with flavor, hearty ingredients, and made in a flash, this Instant Pot Vegetarian Chili is exactly what you need. Perfect for busy weeknights or meal prepping for the week ahead, this chili combines wholesome vegetables, beans, and spices to create a dish that’s both satisfying and nutritious. Using the Instant Pot not only speeds up the cooking process but also intensifies the flavors, making every bite deliciously rich and comforting. Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your rotation, this chili is a must-try recipe that will quickly become a family favorite.

Why This Recipe Is a Must-Try

This Instant Pot Vegetarian Chili stands out because it’s incredibly easy to prepare, requires minimal hands-on time, and yields a deeply flavorful dish that feels like it’s been simmering all day. The use of the Instant Pot means you get tender beans and perfectly cooked vegetables without hours of soaking or slow cooking. Plus, it’s a nutritious powerhouse loaded with fiber, plant-based protein, and vibrant spices that boost your immune system and satisfy your taste buds.

What’s more, this recipe is highly adaptable. You can add or swap ingredients based on what you have on hand or your dietary preferences. It’s naturally free from meat, dairy, and gluten, making it suitable for many dietary needs, and it’s a fantastic way to enjoy a cozy bowl of chili with a wholesome twist.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: diced avocado, shredded cheese, sour cream, lime wedges

How To Make Instant Pot Vegetarian Chili

Step 1: Sauté the Vegetables

Turn your Instant Pot to the sauté setting and heat the olive oil. When the oil is hot, add the diced onion, bell peppers, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Spices and Tomato Paste

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Mix well to coat the sautéed vegetables in the spices. Then, add the tomato paste and cook for another minute, stirring continuously to deepen the flavors.

Step 3: Add the Beans, Tomatoes, Corn, and Broth

Pour in the diced tomatoes with their juices, the drained and rinsed black beans, kidney beans, pinto beans, corn kernels, and vegetable broth. Give everything a good stir to combine all the ingredients.

Step 4: Pressure Cook the Chili

Secure the Instant Pot lid and make sure the valve is set to the sealing position. Select the manual or pressure cook button and set the timer for 10 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.

Step 5: Final Seasoning and Serve

Open the lid and stir the chili. Taste and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired. If the chili is too thick, add a little more vegetable broth to reach your preferred consistency. Serve hot, garnished with freshly chopped cilantro and your favorite toppings like diced avocado, shredded cheese, sour cream, or a squeeze of lime juice.

Expert Tips

• Use canned beans: Canned beans significantly cut down the cooking time and are perfect for Instant Pot recipes. Just make sure to rinse them well to reduce sodium and improve taste.
• Customize your spice level: Adjust the cayenne pepper and chili powder according to your heat preference. You can always add more after cooking if you like it spicier.
• Don’t skip the natural pressure release: Allowing the pressure to release naturally helps the flavors to deepen and keeps the beans tender without breaking apart.
• Add texture with toppings: Crispy tortilla chips, crunchy chopped onions, or a dollop of plant-based yogurt can add wonderful texture contrasts.
• Make it gluten-free: This recipe is naturally gluten-free, but always double-check canned goods and broths if you have strict dietary requirements.

Variations and Customizations

• Spicy chipotle chili: Add 1-2 minced chipotle peppers in adobo sauce for a smoky, spicy twist.
• Quinoa or rice chili: Stir in cooked quinoa or brown rice after cooking for extra fiber and bulk.
• Sweet potato chili: Substitute the carrot with diced sweet potato for a sweeter, heartier flavor.
• Mushroom boost: Add 1 cup of diced mushrooms with the sautéed vegetables for an earthy depth.
• Cheesy version: Stir in shredded cheddar or Monterey Jack cheese just before serving for a creamy finish.

How to Store Leftovers

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat on the stovetop over medium heat or in the microwave until warmed through. For longer storage, you can freeze the chili in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This chili also tastes great as a meal prep option since the flavors deepen over time.

FAQ

Can I use dried beans instead of canned beans?

Yes, you can use dried beans, but you’ll need to soak them overnight and cook them separately before adding to the chili. Using canned beans simplifies the process and reduces cooking time significantly, which is ideal for Instant Pot recipes.

Is this chili suitable for a vegan diet?

Absolutely! This recipe contains no animal products and is fully plant-based. Just be sure to choose vegan toppings like dairy-free sour cream or cheese if you prefer a vegan option.

Can I make this chili on the stovetop instead of an Instant Pot?

Yes, you can. Sauté the vegetables in a large pot, then add the remaining ingredients and simmer for at least 45 minutes, stirring occasionally until the flavors meld and the chili thickens.

How spicy is this chili?

This chili has a mild to medium heat level thanks to the chili powder and cayenne pepper. You can adjust the spice by reducing or increasing the cayenne pepper to suit your taste.

Conclusion

This Instant Pot Vegetarian Chili is a delicious, convenient, and nourishing dish that will satisfy your chili cravings any day of the week. With its rich blend of beans, vegetables, and spices, it’s a perfect meal for those who want hearty comfort food without the meat. The ease of preparation in the Instant Pot means you can have dinner on the table faster than you might think, and the leftovers hold up beautifully for quick lunches or dinners throughout the week. Give this recipe a try and enjoy a flavorful, wholesome bowl of chili that’s sure to become a staple in your recipe collection!