Instant Pot  Vegetarian  Chili

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!

Onions and garlic Veggies Quinoa Beans Peppers Chili powder, cumin Salt and pepper Vegetable broth Tomato sauce Chili toppings 


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.


Cook: Do not stir, close lid, set pressure valve to sealing and press Pressure Cook on High or Manual 15 minutes.


Vent: Allow pressure to release naturally for 5 minutes and then turn the valve to Venting position to release remaining pressure.


Finish and serve: When pressure pin is down, open the lid and stir. Serve hot with favorite toppings.


– Cilantro and avocado – Diced red onion – Cheddar cheese and yogurt – Fresh lime slices – Tortilla chips – Hot sauce

Favorite Toppings


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

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