This Instant Pot Vegetarian Chili Recipe is simple to make, hearty, and healthy! It takes about 40 minutes to make and full of flavor!
Chili is a staple in our household, especially during these cold winters, and with having an Instant Pot, it’s super easyto make chili from scratch! From prepping to cooking, dinner is ready in 40 minutes!
I have made this chili with pre-soaked beans and canned beans, and the results are similar. If you don’t have an Instant Pot, but craving a good and warming bowl of vegetarian chili, then I got you (see notes below).
Making chili in the Instant Pot is incredibly easy, but there is a key to making it turn out al dente. The vegetables (i.e., onions, celery, and peppers) should be the same size to ensure even cooking. One way to do this is to use a ‘chopper.’ My mom bought me this chopper years ago, and I use it for almost everything (i.e., salsa). It saves time in the kitchen, and you get perfectly chopped vegetables/fruits every time! Win-Win, eh?!
Instant Pot Vegetarian Chili Ingredients:
Beans: kidney beans and pinto beans
Veggies: bell pepper, white onion, jalapeno, celery, and garlic cloves
Spices: chili powder, cumin, smoked paprika, chipotle powder, salt, and pepper
Not only is this chili is simple, but it’s hearty, flavorful, and healthy! Whether you are using the Instant Pot, Slow Cooker, or the stove-top, all you need is 1 pot and those essential chili ingredients! I hope you all love this chili! ♥
If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey
2cupsfiltered wateror sub vegetable broth for more flavor
fresh lime juice
Instant Pot Instructions:Prepare all ingredients by dicing and mincing the vegetables (bell peppers, onion, celery, and garlic).
Add all ingredients to the Instant Pot and mix; then drizzle the avocado oil on top (Don't mix the oil). (** see notes for canned/pre-soaked beans)
Cook on high pressure for 30 minutes. Release the steam valve before opening it carefully. Cool slightly before serving.
Stove Top Instructions:Add the oil to a large pot over medium-high heat. Sauté the vegetables (bell peppers, celery, onion, and garlic) with the spices for about 10 minutes.
Add the diced tomatoes, tomato sauce, tomato pureé, water (or sub vegetable broth), canned beans (** see notes for pre-soaked beans) to the pot and reduce heat to low-medium. Simmer, occasionally mixing for about 20 minutes until the sauce is thick and the vegetables are tender.
Dried Beans Option: Use 1/2 cup dried beans, cover with water, and soak overnight, about 8-hours. Drain and rinse beans before putting them in the Instant Pot.** If cooking on the stovetop, time will vary until the beans are tender (about 2-2.5 hours).Canned Beans Option: Use 1 can, drain the liquid, and rinse the beans before adding to the Instant Pot.** If using the Instant Pot, add the beans to the pot after the vegetables and the sauce is cooked. Pressure Cook on high for 12 minutes instead of 30 with soaked beans.