Instant Pot Weeknight Vegetarian Chili Ready in a Jiffy

Instant Pot Vegetarian Chili Ready in a Jiffy

By Chef BakerSeptember 12, 2025

Table of Contents

Recipe Introduction: Get Ready for the Best Ever Instant Pot Vegetarian Chili!

Fancy a hug in a bowl? I do! And guess what delivers that comfort in under an hour? This Instant Pot Vegetarian Chili . It's proper lush!

Quick Hook: From Zero to Chili Hero

Do you ever crave a filling, warming meal without the fuss? This Instant Pot Vegetarian Chili Recipe is your answer.

It's packed with smoky, earthy flavours and it’s super quick. You will love this easy vegetarian chili recipe .

Brief Overview: Chili Magic in Minutes

This vegetarian instant pot marvel draws inspiration from the American Southwest. It's ready in just 40 minutes, dead easy to make, and serves 6-8 hungry peeps.

Think of this vegetarian chili recipe as a chili recipe crockpot shortcut, but even faster.

Main Benefits: Goodness in Every Bowl

This quick vegetarian chili is a nutritional powerhouse, loaded with fiber and plant based protein. It's the perfect meal for a chilly evening or a casual get-together with mates.

What makes it special? The depth of flavour achieved in such a short time. I am not kidding! This is truly the best vegetarian chili ever.

Time to Gather Your Gear and Ingredients

Let's raid the pantry, shall we? You will need some store cupboard essentials to create this pressure cooker vegetarian chili .

Ingredients & Gear for Your Instant Pot Vegetarian Chili

Hey there, chili lovers! So, you want to make the best vegetarian chili ? I've got you. This Instant Pot vegetarian chili recipe is super flexible, but getting the basics right definitely helps.

Plus, the Vegetarian Instant Pot works like a charm. Trust me, I've made this Vegetarian Chili Recipe a gazillion times.

Sometimes, I even throw it in the Chili Recipe Crockpot for a long, slow cook. But the Instant Pot? That's my go-to for a quick vegetarian chili .

Main Ingredients Breakdown

Olive Oil: 1 tablespoon (15 ml) . This kicks things off.
Yellow Onion: 1 large , chopped. About 1 cup . Go for a firm one; it'll caramelize nicely.
Garlic: 2 cloves , minced. Around 2 teaspoons . Fresh is best.
Bell Peppers: 1 red and 1 green , chopped. Each about 1 cup . Choose peppers that are firm and have a vibrant colour.
Jalapeño: 1 , seeded and minced. (Optional). Adds a kick. Adjust to your taste.
Chili Powder: 1 teaspoon (5 ml) . This is key for chili flavour.
Ground Cumin: 1 teaspoon (5 ml) . Adds warmth.
Smoked Paprika: ½ teaspoon (2.5 ml) . Smokiness is important.
Dried Oregano: ¼ teaspoon (1.25 ml) . A subtle, earthy note.
Crushed Tomatoes: 1 (28 ounce) can (794g) . Go for good quality.
Kidney Beans: 1 (15 ounce) can (425g) , rinsed and drained.
Black Beans: 1 (15 ounce) can (425g) , rinsed and drained.
Pinto Beans: 1 (15 ounce) can (425g) , rinsed and drained. Rinsing these is important to get rid of extra starch
Vegetable Broth: 1 cup (237 ml) . Low sodium is my preference.
Frozen Corn: 1 cup (150g) . Adds a touch of sweetness.
Lime: 1 , juiced. Fresh lime is a must.
Salt and Black Pepper: To taste. Season generously.

I love using canned beans for convenience. But, honestly, dried beans are way cheaper. If you're using dried beans, remember to soak them overnight!

Seasoning is Key

Cumin and chili powder are the heart of chili flavour. Smoked paprika gives it that oomph . If you're feeling adventurous, a pinch of cayenne pepper kicks up the heat.

Don't have oregano? Marjoram is a fine swap. I'm sure that your Easy vegetarian chili recipe will be amazing!

Essential Equipment

Instant Pot: A 6-quart or larger is ideal. This is the heart of your Pressure cooker vegetarian chili .
Cutting Board and Knife: Obvious, but crucial.
Measuring Spoons and Cups: Precision matters.
Wooden Spoon or Spatula: For stirring without scratching.

Don't have an Instant Pot? No stress. A large pot on the stove works too. Simmer for at least an hour.

Your Instant pot chili without meat will be delicious no matter what you cook it on.

Seriously, this Vegan instant pot chili recipe is gonna be epic. You will be so proud of yourself making one of the Vegetarian Dishes the whole family will enjoy! Happy cooking!

Cooking Method: Instant Pot Vegetarian Chili Speedy & Savoury!

Oh my gosh, you guys are going to love this. Honestly, Instant Pot Vegetarian Chili is a game changer. Forget slaving over the stove for hours.

This easy vegetarian chili recipe is ready quicker than you can say "Netflix and chili." Plus, it’s packed with flavour, and totally customisable.

The Best vegetarian chili out there.

Prep Steps: Let's Get Organised

First, the mise en place . Chop your 1 large yellow onion , mince your 2 cloves garlic . Dice 1 red bell pepper and 1 green bell pepper .

Decide if you want that jalapeño kick if so, mince 1 jalapeño pepper after seeding it. Safety first, folks! Don't rub your eyes after handling chillies.

You know what they say, "A tidy kitchen is a happy kitchen!" Having everything ready speeds things up and makes cooking this vegetarian instant pot dish a breeze.

Also, rinsing those 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans before adding is key.

step-by-step to Deliciousness

Right, time to get cooking this Pressure cooker vegetarian chili :

Sauté time! Hit that Sauté button on your Instant Pot. Add 1 tablespoon olive oil . Then throw in your onion, garlic, and peppers. Sauté for around 5 minutes until softened.
Spice it up! Stir in 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon dried oregano . Cook for 1 minute until fragrant. Oh, that smell!.
Bean bonanza! Add 1 (28 ounce) can crushed tomatoes , kidney beans, black beans, pinto beans, and 1 cup vegetable broth . Stir it all together!
Pressure cook: Seal the lid. Set to Manual/Pressure Cook on high for 10 minutes . Boom.
Release the pressure: Let it release naturally for 10 minutes . Then, carefully quick release any remaining pressure.
Finishing touches: Stir in 1 cup frozen corn and the juice of 1 lime . Season with salt and pepper.

Pro Tips: Elevate Your Chili

Want a truly quick vegetarian chili ? Blooming the spices is where it's at. Sauté them briefly it unlocks so much flavour.

If you are looking for a vegan instant pot chili recipe , just omit the sour cream or cheese topping.

Another great tip is to avoid adding too much water in the beginning. You can always add more later if needed.

I have been experimenting with slow cooker vegeterian chili also and like that!

I made this Vegetarian Chili Recipe for my family last week, and honestly, it was gone in minutes. The kids loved it.

Even my husband, who’s a total carnivore, went back for seconds. You really can’t go wrong with this one!. If you don't have an Instant Pot, then this Chili Recipe Crockpot version works great too! And the nutritional info is awesome.

Recipe Notes

This Instant Pot Vegetarian Chili is a winner, trust me! I've made it countless times. I even won a friendly "chili cook off" once (okay, it was with my family, but still!).

This vegetarian chili recipe is so easy to adapt. It's a real crowd pleaser for these chilly nights.

Serving It Up Right

Okay, so presentation does matter, even if it's just for you! A dollop of sour cream? Yes, please! Chopped cilantro? Absolutely! I like to add a sprinkle of cheese and some crushed tortilla chips for that extra crunch.

It is one of my favourite vegetarian dishes .

Want something on the side? Cornbread is a classic. A fresh salad with a bright vinaigrette also works wonders. Thinking about drinks? A cold beer or even a margarita really complements the flavors.

Storing Secrets

Got leftovers? Lucky you! This Easy vegetarian chili recipe tastes even better the next day.

Pop it in the fridge in an airtight container for up to 3-4 days. For longer storage, freeze it! I like to freeze it in individual portions for easy lunches.

Reheat it on the stovetop or in the microwave. Just make sure it's piping hot before you dig in. It makes a great freezer staple!

Tweaking the Chili Recipe Crockpot

Want to make it vegan instant pot chili recipe ? Just skip the sour cream and cheese! I also like to add a squeeze of lime juice at the end for a bit of zing.

Got sweet potatoes on hand? Dice one up and throw it in! It adds a lovely sweetness and some extra nutrients.

For a seasonal twist, try adding some butternut squash in the autumn. It works for the best vegetarian chili , I promise!

Quick Vegetarian Chili Nutritional Nitty Gritty

This is a healthy meal! Lots of fiber from the beans and veggies. Roughly, one serving has about 350 calories, 18g of protein, and a whopping 15g of fiber.

It is also packed with vitamins and minerals. Pressure cooker vegetarian chili is good for you!

Alright, go forth and make some Instant Pot Vegetarian Chili ! Don't be afraid to experiment. Most importantly, have fun! You've got this and you don't need meat for a flavourful instant pot chili without meat .

Frequently Asked Questions

Can I make this Instant Pot Vegetarian Chili spicier? I like a bit of a kick!

Absolutely! If you're a spice fiend, the easiest way to ramp up the heat is to add an extra jalapeño, leaving some seeds in for extra fire. You can also add a pinch of cayenne pepper or a dash of your favourite hot sauce to the chili after it's cooked.

Taste and adjust to your liking remember, you can always add more, but you can't take it away!

What if I don't have an Instant Pot? Can I still make this vegetarian chili?

No worries, mate! While this recipe is specifically for the Instant Pot, you can easily adapt it for the stovetop. Simply sauté the vegetables and spices in a large pot, then add the remaining ingredients.

Bring to a simmer, cover, and cook for about 45 minutes to an hour, or until the beans are tender, stirring occasionally. It'll take a little longer, but the result will be just as delicious.

I'm trying to eat healthier. What are the nutritional benefits of this Instant Pot Vegetarian Chili and are there any swaps I can make?

This chili is packed with goodness! It's high in fiber and protein from the beans, which is great for keeping you full and satisfied. For a lower sodium option, use low-sodium vegetable broth and rinse the canned beans really well. Swapping out one can of beans for lentils will also give you a protein boost!

How long does this Instant Pot Vegetarian Chili last, and what's the best way to store leftovers?

This chili is fantastic for meal prepping! Leftovers will keep in the refrigerator for up to 3-4 days in an airtight container. For longer storage, you can freeze it for up to 2-3 months. When freezing, portion it into individual containers for easy thawing and reheating perfect for a quick and healthy lunch.

Consider using freezer bags for smaller portions!

Can I use other types of beans in this Instant Pot Vegetarian Chili recipe? I'm not a huge fan of kidney beans.

Absolutely! Feel free to mix and match your favorite beans. Cannellini beans (white kidney beans), great northern beans, or even chickpeas would all work beautifully in this chili.

Just make sure you use the same total amount of beans as the recipe calls for (about 45 ounces or around 3 cans) to maintain the proper consistency.

What toppings go well with this Instant Pot Vegetarian Chili? I want to make it a real treat!

Get creative with your toppings! Classic choices include shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, diced avocado, and crunchy tortilla chips or corn chips. For a bit of tang, a dollop of lime crema or a sprinkle of pickled onions would also be delicious.

And if you're feeling fancy, a swirl of pesto or a sprinkle of crumbled cotija cheese adds a gourmet touch.