Instant Pot Vegetarian Chili

EASY Instant Pot Vegetarian Chili by Eat. Love. Namaste.

Chili is a staple in our household, especially during these cold winters; and with having an Instant Pot, it’s super easy to make 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).

EASY Instant Pot Vegetarian Chili by Eat. Love. Namaste.

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 a 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?!

EASY Instant Pot Vegetarian Chili by Eat. Love. Namaste.

Not only is this chili is simple, but it’s hearty, thick, flavorful, and healthy! Whether you are using the Instant Pot, Slow Cooker, or the stove-top, all you need it 1 pot and those essential chili ingredients! I hope you all love this chili it keeps you warm this winter!

Until next time friends, Namaste! ♥

If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂

EASY Instant Pot Vegetarian Chili by Eat. Love. Namaste.

Instant Pot Chili

Course: Meal Recipes
Cuisine: Bowl Food, Chili
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

A hearty and warming vegetarian chili made in 40 minutes from the Instant Pot!

Print

Ingredients

  • 1 cup kidney beans pre-soaked (or, sub 1, 15 oz can)
  • 1 cup pinto beans pre-soaked (or, sub 1, 15 oz can)
  • 2 bell peppers diced
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1 jalapeño pepper diced
  • 5 celery stalks diced (1 cup)
  • 1, 15 oz canned tomato sauce
  • 1, 15 oz canned diced tomatoes
  • 6 tbsp canned tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chipotle powder (or sub more chili powder)
  • 1 tsp each: salt and black pepper
  • 2 cups filtered water
  • 5 tbsp olive oil

Toppings:

  • avocado
  • cilantro
  • jalapeño
  • fresh lime juice

Instructions

Instant Pot Instructions:

  1. Prepare all ingredients by dicing and mincing the vegetables (peppers, onion, celery, and garlic).

  2. Add all ingredients to the Instant Pot and mix; then drizzle the olive oil on top (DO NOT MIX THE OIL!). (** see notes for canned/pre-soaked beans)

  3. Cook on high pressure for 30 minutes. Release steam valve before opening carefully. Cool slightly before serving.  

Stove Top Instructions:

  1. Add the oil to a large pot over medium-high heat. Sauté the vegetables (peppers, onion, and garlic) with the spices for about 10 minutes until reduced in size.

  2. Add the diced tomatoes, tomato sauce, tomato pureé, water, canned beans (** see notes for canned/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. 

Recipe Notes

Dried Beans Option: Use 1/2 cup dried beans, cover with water and soak overnight, about 8-hours.  Drain and rinse beans before putting in the Instant Pot.

** If cooking on the stove top, time will vary until the beans are tender (about 1 hour).

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!