Instant Pot Vegetarian Chili

4.93 from 13 votes

Instant Pot Vegetarian Chili

Hearty Instant Pot Vegetarian Chili with beans, veggies, quinoa, and smoky flavours. Full of fiber, protein, vegan friendly, and ready in just over 30 minutes.

Prep Time20

Cook Time15

Pressure Up & Down20

Total Time55

Course: Soup and Stew

Cuisine: Mexican

Diet: Vegan

Servings: servings

Calories: 296kcal

Author: Olena Osipov

Ingredients

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

US Customary - Metric

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.
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.

Notes

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.

Nutrition