Chili is a classic dish that’s perfect for super bowl parties, family get togethers, or any time of the week! Made with all the classic ingredients minus the beef, this Instant Pot Vegetarian Chili is sure to be a crowd pleaser!
Why We Love Instant Pot Vegetarian Chili
Let’s face it; not everyone’s a fan of meat, and some people have conviction about eating it. But, that doesn’t mean you can’t whip up a delicious bowl of chili that will please everyone no matter their preference. We absolutely love this Instant Pot vegetarian chili, and here’s why:
- It’s healthy: Made with fresh ingredients, packed with protein, and veggies, this chili is a well-rounded healthy meal.
- Perfect leftovers: There’s always chili leftovers, and they are just as good the next day. In fact, I think its better the next day after all the spices soak in.
- Feeds a crowd: Whether you have another family coming over, or you’re having a super bowl party, there’s always enough chili to go around. If you think you’ll need more, you can easily double the recipe.
- Quick and easy: This recipe is super quick and easy to make in you Instant Pot. With just 15-minutes of prep and 20-minutes to cook, it’s ready to eat in less than an hour.
Vegetarian Chili Ingredients
- Onion: Adds a savory and aromatic base to the vegetarian chili.
- Bell Peppers: Add a pop of brightness and a pleasant crunch to the chili.
- Oil: Helps sauté the vegetables and adds depth of flavor to the chili.
- Beans: Offer a rich source of plant-based protein and add a creamy texture to the dish.
- Diced Tomatoes: Provide a tangy acidity and enhance the overall taste experience.
- Vegetable Broth: Imparts a savory and satisfying depth of flavor without the use of meat-based broths.
- Chili Powder: Brings complexity and depth to the dish, making it deliciously flavorful.
- Masa Harina: Adds a subtle corn flavor and contributes to a velvety and hearty consistency.
- Seasoning and Spices: Add layers of flavor and enhance the overall taste profile, ensuring a well-balanced and delicious dish.
Scroll to the recipe card at the bottom for a full list of exact ingredients!
How to Make Instant Pot Vegetarian Chili
The best part about making chili in your Instant Pot is that you don’t have to let it cook all day. This recipe can be done in less than an hour, and taste just like it was in the crockpot all day. Follow the steps below!
Step 1: Sauté the Veggies
First, hit the sauté or sear button on your Instant Pot and add the oil. Then, sauté the diced onion and peppers for 6-minutes.
Step 2: Deglaze the Pot
Hit cancel. Then, add 1/4 cup of the vegetable broth. Scrape the bottom of your pot to deglaze it.
Step 3: Add Remaining Ingredients
Next, add the remaining ingredients to your Instant Pot EXCEPT the masa harina. Stir to combine everything.
Step 4: Pressure Cook Your Chili Recipe
Close the lid, push the pressure valve to the sealing position, hit pressure cook or manual, and set the time for 2-minutes.
Step 5: Quick Release
Once the Instant Pot beeps, push your pressure valve to the venting position and release all of the pressure.
Step 6: Simmer the Chili
Hit the sauté or sear button, again. Once the chili is simmering, add the masa harina and let your chili thicken. If you are using cornstarch, make a cornstarch slurry using equal parts water to cornstarch.
Serve and Enjoy!
How Do I Store Leftovers?
Vegetarian chili is just as fantastic the next day, and even makes a great freezer meal. You can store it in an airtight container in the refrigerator for up to 5-days. If you want to make it as a freezer meal, wait for the chili to cool, pour it into a Ziploc freezer bag, and store it in the freezer. It’s good in the freezer for up to 3-months.
What Goes Well With Vegetarian Chili?
Chili is great served on its own topped with corn chips or crackers. But, you can add a few sides if you want as well. Here are some ideas:
Frequently Asked Questions
What Is Masa Harina?
Masa Harina is a Mexican corn dough. It is added to chili near the end of cooking to thicken the liquid, give it body, and impart a subtle corn flavor.
- 1 small yellow onion, diced
- 2 bell peppers, diced, any color
- 1 tablespoon of oil
- 1 1/2 cups of northern white beans, dry and soaked overnight, or canned - drained
- 1 1/2 cups of pinto beans, dry and soaked overnight, or canned - drained
- 1 1/2 cups of black beans, dry and soaked overnight, or canned - drained
- 1 1/2 cups of kidney beans, dry and soaked overnight, or canned - drained
- 1 can of fire roasted tomatoes diced
- 2 cups of vegetable broth
- 2 tablespoons of chili powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/4 teaspoon of onion powder
- 3 tablespoons of masa harina, or cornstarch as a substitute.
- Set the instant pot to sauté. When pot is hot, add the oil and diced onion and peppers. Sauté for 6 minutes.
- Cancel sauté mode and 1/4 cups of broth. Scrape the instant pot line to deglaze the pot.
- Add the remaining ingredients except the masa harina, close the lid and seal the pressure valve. Cook on high pressure for 2 minutes
- Quick release pressure and set the pot to sauté.
- Once chili is simmering, stir in the masa harina and let the chili thicken.
If using cornstarch, it’s best to make a cornstarch slurry with using equal parts water to cornstarch.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 773Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 792mgCarbohydrates: 137gFiber: 35gSugar: 8gProtein: 46g
More Instant Pot Chili Recipes
- Instant Pot 30-Minute Chili
- The Best Instant Pot Crack Chicken Chili
- Instant Pot Black Bean Chili
- Instant Pot White Chicken Chili
About Angela Milnes Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!