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A vegetarian meal prepared in an Instant Pot with fresh vegetables and spices.

Instant Pot Vegetarian Chili

A hearty and flavorful chili made entirely with plant-based ingredients, this Instant Pot recipe blends a variety of beans, fresh vegetables, and warming spices. It’s perfect for a quick, nutritious dinner that’s both vegan and gluten-free, delivering a satisfying comfort food experience with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course chili, Main Course, Soup
Cuisine American

Equipment

  • Instant Pot or electric pressure cooker
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Stirring spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 jalapeño pepper seeded and finely chopped (optional, for extra heat)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • 1 14.5 oz can diced tomatoes (with juice)
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 cup corn kernels frozen or fresh
  • Juice of 1 lime
  • Fresh cilantro chopped (for garnish)

Instructions
 

  • Sauté the Base:
  • Set the Instant Pot to Sauté mode and add olive oil.
  • Once hot, add the diced onion and minced garlic. Sauté for about 3–4 minutes until the onions become soft and translucent.
  • Add Vegetables:
  • Stir in the red and green bell peppers, carrots, celery, and jalapeño (if using).
  • Sauté for an additional 3–4 minutes until the vegetables start to soften.
  • Incorporate Spices:
  • Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
  • Stir continuously for about 1 minute to toast the spices and release their flavors.
  • Combine Main Ingredients:
  • Mix in the tomato paste until it coats the vegetables evenly.
  • Add the diced tomatoes (with juice), kidney beans, black beans, pinto beans, corn kernels, and vegetable broth. Stir well to combine.
  • Pressure Cook:
  • Cancel the Sauté mode. Secure the Instant Pot lid and set the valve to the Sealing position.
  • Select Manual or Pressure Cook mode and cook on high pressure for 10 minutes.
  • Pressure Release:
  • Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then perform a quick release by carefully switching the valve to Venting.
  • Finish and Serve:
  • Open the lid and stir in the lime juice.
  • Taste and adjust seasonings as needed.
  • Garnish with freshly chopped cilantro before serving.
  • Details
  • Prep Time: 15 minutes
  • Time Cook: 10 minutes (plus 10 minutes natural release)
  • Time Total: Approximately 35 minutes
  • Yield: 6 servings
  • Category: Main Course / Chili / Soup
  • Method: Pressure Cooking
  • Cuisine: American / Southwestern
  • Diet: Vegetarian, Vegan, Gluten-Free, Dairy-Free
  • Keywords
  • Instant Pot, Vegetarian, Chili, Pressure Cooker, Bean Chili, Vegan, Quick, Easy, Healthy, Comfort Food
  • Nutrition (per serving)
  • Serving Size: ~1 bowl (1.5 cups)
  • Calories: ~280 kcal
  • Sugar: ~8 g
  • Sodium: ~600 mg
  • Fat: ~5 g
  • Saturated Fat: ~1 g
  • Unsaturated Fat: ~4 g
  • Trans Fat: 0 g
  • Carbohydrates: ~45 g
  • Fiber: ~12 g
  • Protein: ~12 g
  • Cholesterol: 0 mg
  • Note: Nutrition estimates are approximate and may vary based on specific ingredients and brands used.

Notes

Texture Tip: For a thicker chili, use the back of a spoon to mash some of the beans or blend a small portion with an immersion blender.
Customization: Feel free to add other vegetables such as zucchini or spinach during the last 5 minutes of cooking.
Spice Level: Adjust the amount of jalapeño and cayenne pepper to suit your heat preference.
Serving Suggestions: Enjoy with toppings like avocado slices, a dollop of vegan sour cream, or a sprinkle of nutritional yeast for extra flavor.
Beans Tip: If you prefer using dried beans, soak them overnight and adjust the cooking time accordingly.
Keyword Instant Pot, Vegetarian, Chili, Pressure Cooker, Bean Chili, Vegan, Quick, Easy, Healthy, Comfort Food