Healthy and hearty Instant Pot Vegetarian Chili with beans, veggies, quinoa and irresistible smoky flavors. Full of fiber and protein, vegan friendly and ready in just over 30 minutes!
Table of contents
If you love spicy chili, then you will love this buffalo chicken chili for sure!
From traditional meaty Instant Pot chili to this veggie chili there are so many variations of chili to enjoy. Plus, it can feed a crowd if needed or if not the leftovers taste great for days.
The best thing about this chili recipe, other than flavor, is that it is so versatile just like many other healthy soup recipes. The vegetables I used produced such bold flavors but you can definitely replace them with what you have on hand.
Watch it disappear even among carnivores. A winner!
Why You’ll Love This One Pot Healthy Chili
- Flavorful: The combination of fire roasted tomatoes, chipotle pepper in adobo sauce, cumin and chili powder will steal the heart of any carnivore.
- Nutritious: This vegetarian chili recipe is high in fiber and protein thanks to the beans and quinoa. It is naturally gluten free and a vegan chili if you skip adding some toppings.
- Convenient: You can make this with canned or dry beans without soaking the night before. Plus, it’s adaptable to veggies you have on hand.
- Dump and go: Pressure cooking means there is no need to saute anything, it’s perfect for weeknight meals and ready in just over 30 minutes!
- Onion and garlic: Fresh chopped onion and minced garlic are a must for any chili recipe. They are definitely a pantry staple in this Ukrainian household.
- Veggies: I used okra and beet leaves, however, you can really use whatever you have on hand.
- Quinoa: Uncooked and I buy pre-washed quinoa, so no need to rinse. The only source of plant-based complete protein. It thickens the chili and tastes delicious after absorbing delicious flavors from liquids.
- Beans: Canned black beans, white beans, red kidney beans, I recommend low sodium for health reasons.
- Peppers: Bell peppers, one of them being a green bell pepper. Chipotle pepper in adobo, minced. Jalapeno pepper – seeds or no seeds, depending on how hot you want it.
- Spices: Chili powder, cumin, salt and pepper.
- Liquids: Low sodium vegetable broth or water. If you are not strict vegetarian or vegan, chicken broth will work too.
- Tomato sauce: No salt added or low sodium to keep chili from being overly salty. You will also need a can of fire roasted diced tomatoes.
- Chili toppings: Avocado, red onion, yogurt, cheese, cilantro, and tortilla chips for serving.
How to Make Instant Pot Vegetarian Chili
Instant Pot veggie chili comes together easily and then cooks in only 15 minutes thanks for electric pressure cooker! Just add ingredients in the order list, set and go.
Add: To your 6 or 8 quart Instant Pot, add the onion, garlic, bell peppers, veggies, quinoa, beans, jalapeno, chipotle pepper, spices, broth, tomato sauce, tomatoes, and tomato paste.
In that order. No need to stir, just press down with a spoon.
Cook: Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 15 minutes.
Vent: Allow pressure to release naturally for 5 minutes and then turn the valve to Venting position to release remaining pressure.
- Smoke: Fire roasted tomatoes add an incredible smoky flavor but you can definitely use regular tomatoes as well. Then add 1 tsp of smoked paprika or more chipotle in adobo to taste. Jarred red peppers would be good, too.
- No tomato sauce? Adding the tomato sauce is mostly for color. So, if you would rather use only diced tomatoes in this recipe, go for it but I would recommend adding a 6 oz can of tomato paste.
- Substitutions: Swap out the chili in adobo for chipotle chili pepper powder or smoked paprika. Use whatever beans or colored bell peppers you have on hand. Variety of beans and green pepper just adds more flavor.
- Instant Pot size: For 3 quart size, cut all ingredients in half but keep same cooking time. Double the recipe in a 8 quart Instant Pot. Add 1.5 times ingredients, same cook time. Could add extra can of beans.
A bowl of veggie chili is the perfect vehicle for personalizing your toppings! Here are a few favorites:
- Diced red onion
- Cheddar cheese
- Yogurt or sour cream (vegan if needed)
- Fresh lime slices
- Tortilla chips
- Hot sauce
Storage and Reheating
I made this veggie chili in my 6 quart Instant Pot and it serves 6 adults generously. But it also tastes amazing for days to come. Hello, leftovers!
Store: Store this chili in an airtight container in the fridge for up to 5 days. You can even keep it in the inner portion of the Instant Pot with a tight fitting lid if you have one.
Reheat: If frozen, allow to thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low heat, only the amount you need.
Can I Freeze Leftover Chili?
Yes, chili freezes well and will keep for up to 3 months in an airtight container. Allow room for expansion when freezing. To save money, I love using gallon size silicone resealable bags.
Cauliflower, kale, potatoes, sweet potatoes, zucchini, mushrooms, and eggplant are all great options.
Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.
Although this has not been tested, my starting recommendation would be to add all ingredients (except toppings) to your slow cooker and cook on low for 4-6 hours until vegetables are tender.
More Instant Pot Vegetarian Recipes
- Instant Pot rice and beans
- Instant Pot quinoa
- Instant Pot veggie soup
- Instant Pot lentil soup
- Instant Pot dal
More Instant Pot Chili Recipes
Browse all healthy Instant Pot recipes!
Instant Pot Vegetarian Chili
- 1 onion finely chopped
- 3 garlic cloves minced
- 2 bell peppers (1 colored + 1 green) finely chopped
- 3 cups any veggies (I used okra and beet leaves) chopped
- 1/4 cup quinoa uncooked
- 14 oz can black beans low sodium
- 14 oz can white beans low sodium
- 14 oz can red kidney beans low sodium
- 1 jalapeno seeded or leave seeds for heat
- 1 chipotle pepper in adobo minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- Ground black pepper to taste
- 1 cup low sodium veggie broth or water
- 14 oz can tomato sauce low sodium
- 14 oz can fire roasted diced tomatoes
- 6 oz can tomato paste
- Avocado, red onion, yogurt, cheese, cilantro and tortilla chips for serving
- In 6 or 8 quart Instant Pot, add all ingredients in the following order: onion, garlic, bell peppers, veggies, quinoa, all beans, jalapeno, chipotle pepper, chili powder, cumin, salt, pepper, broth, tomato sauce, diced tomatoes and tomato paste. No need to stir, just flatten top with a spoon.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
- After stew is ready, wait for 5-10 minutes to avoid splatters and then turn valve to Venting position.
- When pressure pin is down, open the lid and stir.
- Serve hot with your favorite toppings.
- Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting lid for up to 5 days.
- Freeze: Chili freezes well and will keep for up to 3 months in an airtight container. Allow room for expansion when freezing.
- Reheat: Thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low amount you need.
- Making chili with dried beans: Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.
- 3 cups of any veggies: Good veggies are cauliflower, kale, potatoes, sweet potatoes, zucchini, eggplant and bell pepper. Green pepper adds nice flavor.