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Closeup of Easy Vegetarian Chili, served in a yellow bowl on top of a wooden board and surrounded by corn chips.

Instant Pot Veggie Chili

Delaney Marie
This Instant Pot Veggie Chili is hearty, flavorful, and packed with nutritious vegetables. Ready in under an hour, it’s perfect for quick weeknight dinners or meal prep.
*Note that From Start to Finish is an estimate that assumes about 10 minutes to chop your veggies, and 50 minutes to complete the steps of the recipe. Within those 50 minutes, the first 10 are hands-on, but the following 35-40 are mostly passive steps (in which the chili is simply cooking in the instant pot, or sitting to thicken).
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From Start to Finish1 hour
Servings5 servings

Ingredients

  • ½ medium yellow onion - diced
  • 4 cloves garlic - minced
  • ½ medium green bell pepper - diced
  • 1 medium carrot - diced
  • ½ teaspoon garlic powder
  • 1.5 tablespoon ground cumin
  • 2 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoon smoked paprika
  • 1 15-oz can fire roasted tomatoes - (NOT drained)
  • ¾ cup frozen corn - thawed (I like to thaw mine by simply placing it in a colander and running cold water over it in the sink - only takes a couple minutes!)
  • ¼ cup veggie broth
  • 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 15-oz can tomato sauce
  • 1 tablespoon lime juice
  • salt, to taste
  • Optional toppings: plain coconut yogurt, avocado, vegan cheese, or cilantro

Instructions

  • Set your Instant Pot to sauté mode. Once it has heated and is ready to sauté, add a splash of water to the Instant Pot to prevent sticking, and toss in your diced onion. Allow to sauté about 3 minutes, stirring occasionally and adding more water as needed to prevent sticking.
  • Add your garlic, bell pepper, and carrot to the Instant Pot. Continue to sauté another 3 minutes. By this time your onions should be slightly translucent.
  • Add in garlic powder, cumin, chili powder, dried oregano, and smoked paprika. Give everything a stir so that the veggies are all evenly coated in the spices.
  • Add in your fire roasted tomatoes, corn, veggie broth, black beans, kidney beans, and pinto beans. Give it a stir so everything is evenly incorporated.
  • Pour your tomato sauce on top but do not stir. (Tomato sauce is rather heavy and if it falls to the bottom of your pot it is likely to cause a "burn" notice on your Instant Pot. This is less likely to happen by letting it sit on top!).
  • Turn off the sauté function on the Instant Pot, and set it to pressure cook on high for 8 minutes. Place and secure the Instant Pot lid, make sure the valve is set to "sealing", and allow the Instant Pot to come to pressure and complete its 8 minute pressure cook (it usually takes mine about 15 minutes to come to pressure before the 8 minutes begins)
  • Once the Instant Pot has completed its 8 minute pressure cook, allow the Instant Pot to naturally release for 5 minutes (this just means to let it sit for 5 minutes and don't touch it!). After 5 minutes, move the valve to "venting" and allow the pressure to "quick release". Once the pressure has been released, remove the Instant Pot lid (your Instant Pot should have a little metal pin called a "floating valve" that will drop when the pressure is adequately released and you can open the pot).
  • Give the chili a stir, and then let it sit for about 10 minutes. It will thicken slightly during this time.
  • Stir in lime juice and salt. Serve however you wish and enjoy!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!