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The Best Instant Pot Vegetarian Chili

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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!

vegetarian chili

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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:

  1. It’s healthy: Made with fresh ingredients, packed with protein, and veggies, this chili is a well-rounded healthy meal.
  2. 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.
  3. 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.
  4. 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.
Instant Pot Vegetarian Chili

Vegetarian Chili Ingredients

  • Onion– I use a yellow onion, diced.
  • Bell peppers– You can use any color of diced bell peppers. I like to add red and yellow for a bit of color.
  • Oil– I use olive oil to sauté the veggies, but you can use canola oil, vegetable oil, or butter if you like.
  • Beans– You will need northern white beans, pinto beans, black beans, and kidney beans. You can use drained canned, or dry. If you use dry beans, soak them overnight.
  • Diced tomatoes– I use 1 can of fire roasted tomatoes for this recipe as they have a lot of flavor.
  • Vegetable broth– Since this is a vegetarian dish, you will want to use vegetable broth as opposed to chicken or beef.
  • Chili powder-I just use pre-made chili powder, but you can use Homemade Chili Powder if you choose.
  • Masa Harina– Also known as corn flour, Masa Harina helps thicken your chili. If you don’t have any, you can substitute cornstarch.
  • Seasoning and spices– You will need black pepper, salt, garlic powder, paprika, and onion powder to season the chili.

Scroll to the recipe card at the bottom for a full list of exact ingredients!

Vegetarian Chili 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.

vegchili03559 1

Serve and Enjoy!

Instant Pot Vegetarian Chili

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.

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.

Instant Pot Vegetarian Chili

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:

Yield: 4-6

The Best Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

Healthy and tasty Instant Pot Vegetarian Chili

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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.


  1. Set the instant pot to sauté. When pot is hot, add the oil and diced onion and peppers. Sauté for 6 minutes.
  2. Cancel sauté mode and 1/4 cups of broth. Scrape the instant pot line to deglaze the pot. 
  3. Add the remaining ingredients except the masa harina, close the lid and seal the pressure valve. Cook on high pressure for 2 minutes 
  4. Quick release pressure and set the pot to sauté.
  5. Once chili is simmering, stir in the masa harina and let the chili thicken.
  6. Enjoy.


If using cornstarch, it’s best to make a cornstarch slurry with using equal parts water to cornstarch. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 773Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 792mgCarbohydrates: 137gFiber: 35gSugar: 8gProtein: 46g

Did you make this recipe?

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More Instant Pot Chili Recipes

Instant Pot Vegetarian Chili

About Angela MilnesAngela 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!

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