Instant Pot Vegetarian Chili

Instant Pot vegetarian chili. So I finally joined the crowd and got an Instant Pot. I’ve seen the posts for the past few years from different bloggers about Instant Pot recipes. I had been wanting to get one for quite some time but never pulled the trigger. It was Amazon’s Prime Day back in July that finally convinced me and 300,000 other people to buy it! With that in mind I wanted to ease into using it, so the first dish I made was an Instant Pot vegetarian chili.

Instant Pot vegetarian chili in white bowl with 2 avocados

To be honest, my concerns over easing into using it were unfounded. The Instant Pot really couldn’t be easier to use. The big benefit about the Instant Pot is what is a 4-8 hour recipe becomes a 30-60 minute recipe and it tastes just as good. This Instant Pot vegetarian chili was no different. It tastes like it had been stewing for hours.

Instant Pot vegetarian chili in white bowl with 2 avocados

And for those that might be turning their nose up to vegetarian chili, all I can so is don’t knock it until you try it. And if you want regular old chili, I’ve got that covered too. But take a risk and give this Instant Pot vegetarian chili a try. And if you don’t have an Instant Pot, just wait for the next sale! Enjoy!

Instant Pot vegetarian chili in white bowl with 1 avocado

5 from 1 vote
Instant Pot vegetarian chili in white bowl
Instant Pot Vegetarian Chili
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This Instant Pot vegetarian chili doesn't have any meat but you won't be missing it with the flavors that come together quickly in the Instant Pot.

Course: Soup
Cuisine: American
Keyword: Chili, Instant Pot Chili, Vegetarian Chili
Servings: 8
Calories: 306 kcal
  • 2 tbsp olive oil
  • 1 medium sweet onion, chopped
  • 2 large red bell peppers, seeds removed and chopped
  • 2 medium carrots, chopped
  • 6 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • salt to taste
  • 1 (28 oz can) diced tomatoes, with their juice
  • 2 (15 oz cans) black beans, rinsed and drained
  • 1 (15 oz can) pinto beans, rinsed and drained
  • 2 cups frozen corn
  • 2 cups vegetable stock
  • 1/4 cup fresh cilantro, chopped
  • chopped cilantro, avocado, chips, sour cream, grated cheddar for chopping
  1. Set a 6-qt Instant Pot to the high saute setting. Heat olive oil. Add onion, peppers and carrots and cook for 5 to 7 minutes or until onions are translucent.

  2. Add garlic and cook for 30 seconds. Stir in tomato paste, chili powder, cumin, cocoa powder, paprika, oregano, coriander and cayenne pepper and cook for another minute. Stir in diced tomatoes, beans, corn and vegetable stock. 

  3. Select Bean / Chili Instant Pot setting, adjust pressure to high and select time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  4. Stir in cilantro and season with salt to taste. Serve immediately and garnish with your desired toppings

One Comment

  1. I’ve been debating on getting an Instant Pot as well. Might just have to do it!

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