by Olena

Instant Pot Vegetarian Chili

Olena's image
Olena Osipov
4.5 from 2 votes

This Instant Pot Vegetarian Chili is a hearty stew made with beans, veggies, quinoa and irresistible rainbow of smoky flavours. Full of fiber and protein, vegan friendly and ready in under an hour.

We love any kind of chili, Instant Pot white chicken chili, Instant Pot turkey chili or traditional Instant Pot chili, we truly love them all!

Instant Pot Vegetarian Chili

Warm up this winter with a hot bowl of highly nutritious and mouth wateringly delicious Instant Pot vegetarian chili. It is my second favorite chili after white chicken chili and third favorite after turkey chili! If you love spicy chili, then you will love this buffalo chicken chili for sure!

The flavour! The combination of fire roasted tomatoes, chipotle pepper in adobo sauce, cumin and chili powder will steal a heart of any carnivore.

The nutrition! This Instant Pot vegetarian chili recipe is high in fibre and protein thanks to the beans and quinoa. It is basically vegan but covers all food groups.

The convenience! Vegetarian chili in Instant Pot is made with canned or dry beans without soaking the night before. Perfect for a quick weeknight meal!

The best thing about this Instant Pot vegetarian chili recipe, other than flavour, is that it is so versatile. The vegetables I used produced bold flavours but you can definitely replace them with whatever veggies you have on hand.

Watch it disappear even among carnivores. A winner!!! 🙂

Instant Pot Vegetarian Chili closeup

Ingredients for Instant Pot Vegetarian Chili

  • 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. We add them to mostly all soup recipes.
  • Veggies: I used okra and beet leaves, however, you can really use whatever you have on hand. Can of fire-roasted diced tomatoes.
  • 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 flavours from liquids.
  • Beans: Canned black beans, white beans, red kidney beans (all should be low sodium for health reasons).
  • Peppers: Bell peppers (one of them is best to be green for flavour). 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 veggie broth or water. If you are not strict vegetarian or vegan, chicken broth will work too. Tomato sauce (low sodium).
  • Toppings: Avocado, red onion, yogurt, cheese, cilantro, and tortilla chips for serving.
beans, okra, quinoa, tomatoes and spices to make Instant Pot Vegetarian Chili

How to Make Instant Pot Vegetarian Chili

Instant Pot vegetarian chili ingredients and process are similar to Instant Pot vegetable soup recipe‘s

  • 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.

3 quart Instant Pot: Cut all ingredients in half but keep same cooking time.

Can I double the recipe? In 8 quart Instant Pot, you will be able to add 1.5 times ingredients and cook for same time. To up nutrition, you can always throw in an extra can of beans.

Instant Pot Vegetarian Chili recipe with spoon in the pot

Tips and Variations

  • Making chili with dried beans: Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.
  • Layers: The layering of the flavours is what makes veggie chili so great. Do your best to add variety of heat and smokiness. Need substitutes? Just ask in comments.
  • Smoke: Fire roasted tomatoes add an incredible smoky flavour but you can definitely use regular tomatoes as well. Then add 1 tsp of smoked paprika or more chipotle in adobo to taste.
  • No tomato sauce? Adding the tomato sauce is mostly for colour, so if you would rather use only diced tomatoes in this recipe, go for it.
  • Substitutions: Swap out the chili in adobo for chipotle chili pepper powder or smoked paprika. Use whatever beans or coloured bell peppers you have on hand. Variety of beans and green pepper just adds more flavour.
  • Veggies ideas: Cauliflower, kale, potatoes, sweet potatoes, zucchini, mushrooms, and eggplant are great options.

Serving

  • Chili can feed a crowd cheap!: Serve at work potluck, summer BBQ party (hello, cool kitchen) or baby shower. There is always a vegetarian but everyone will ask you for the recipe, trust me.
  • A perfect vehicle for toppings: We served with cilantro, red onion, yogurt, lime and tortilla chips. Drizzle with your favorite hot sauce like Frank’s or Valentina if you are in a mood for a serious kick.
  • Transporting: The best part is that Instant Pot lid locks, so you can safely transport chili anywhere, plug it in upon arrival and press Keep Warm.

Storing, Freezing and Reheating

I made this pressure cooker vegetarian 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.

Freeze: 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.

Reheat: When you are ready to consume, if frozen allow to thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low amount you need.

More Favorite Recipes

Instant Pot Vegetarian Chili with red onion, avocado, cilantro and yogurt in a bowl
Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

This Instant Pot Vegetarian Chili is hearty stew made with beans, veggies, quinoa and irresistible smoky flavour. Full of fiber and protein, vegan friendly and ready in under an hour.
4.5 from 2 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 296kcal
Author: Olena Osipov

Ingredients

  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 bell peppers 1 coloured + 1 green, finely chopped
  • 3 cups of any veggies chopped (I used okra and beet leaves)
  • 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 no seeds 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

Instructions

  • 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.
    Instant Pot Vegetarian Chili
  • 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.
    Instant Pot Vegetarian Chili
  • When pressure pin is down, open the lid and stir.
  • Serve hot with your favorite toppings.
    Instant Pot Vegetarian Chili

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting lid for up to 5 days. Or freeze in an airtight container for up to 3 months.

    Freeze: 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.

      Reheat: When you are ready to consume, if frozen allow to thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low amount you need.

        Notes

        Vegetarian stew works on building layers of flavours. Use what you have.
        • Making chili with dried beans: Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.
        • Fire roasted tomatoes: They add amazing smoky flavor. You can use regular diced tomatoes + 1 tsp smoked paprika or extra amount to taste of chili in adobo. Jarred red pepper would be great too!
        • Tomato sauce: It adds nice colour but all diced tomatoes are fine. You want to make sure to use 6 oz can of tomato paste with this version.
        • 6 oz can tomato paste is necessary only if you use diced tomatoes and especially if omitting fire roasted tomatoes.
        • Chili in adobo: Good replacement would be chipotle chili pepper powder or smoked paprika. I would start off with 2 tsp and adjust after to taste, if necessary.
        • 3 cups of any veggies: Good veggies are cauliflower, kale, potatoes, sweet potatoes, zucchini, eggplant.
        • Green pepper: Green pepper adds nice flavour but you can use any colour instead.
        • Beans: More varieties, more flavour. Use what you have on hand. I like to combine various sizes and colours.
        • 3 quart Instant Pot: Cut all ingredients in half but keep same cooking time.
        • Can I double the recipe? In 8 quart Instant Pot, you will be able to add 1.5 times ingredients and cook for same time. To up nutrition, you can always throw in an extra can of beans.

        Nutrition

        Serving: 2cups | Calories: 296kcal | Carbohydrates: 47g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 306mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2015IU | Vitamin C: 68mg | Calcium: 74mg | Iron: 1mg
        Join today and start saving your favorite recipes

        Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

        Did you try this recipe?

        Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        9 comments on “Instant Pot Vegetarian Chili

        Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. 4 stars
          I think this recipe is wonderful and the quinoa really gave some extra ‘meaty texture’. Just one other comment/question. I put all ingredients in my 6 qt instant pot as your recipe recommended. Unfortunately this was the first time I ever got the ‘burn’ message. Fortunately we were able to save the meal but it truly did burn on to the bottom of the pot. Any suggestions on how to avoid this in the future?
          Thanks for all your hard work!

          1. Hm, this recipe is one of very least ones to cause Burn. There are so many veggies and they start to release liquid immediately after boiling and help IP to come to pressure. You either forgot to add broth or stirred tomatoes or added quinoa to the bottom. Important to follow ingredients in which order they are added. You can also refer to my Burn message article for more help.

        2. I was wondering if I use dry beans. You said to cook for 40mins. Even if I soak? And if I use zucchini or eggplant won’t they disintegrate with that long cooking. Sorry my insta pot is still a bit new.
          Normally dry bean cook in 15 to 20 min after soaking.
          Thank you so much!!

          1. No need to soak beans. I can vouch for dried beans because that is what I tested with. Soaked beans will need less liquid and cook time. All veggies disintegrate in IP even after 5 mins cook time.

        3. This looks amazing but unfortunately I cannot tolerate quinoa. Any substitutes or okay to omit if I reduce the water by one cup?

        The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

        This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!