The Best Instant Pot Vegetarian Chili - The Picky Eater

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The Best Instant Pot Vegetarian Chili

Serves 6

20 mins prep

20 mins cook

40 mins total

From the very first spoonful, my instant pot vegetarian chili had me hooked! It's rich, smoky, and slightly spicy, it’s everything I want in a hearty meal. Packed with three kinds of beans and colorful veggies, it’s family-friendly, easy to make, and completely ready in just 30 minutes.

2 servings

⅓ tbspolive oil

⅓red bell pepperdiced

⅓green bell pepperdiced

⅓yellow bell pepperdiced

⅓red oniondiced

1 ⅔garlic clovesminced

⅓ cupvegetable broth

5 ozkidney beans, drained and rinsed 1 can

5 ozblack beans, drained and rinsed1 can

5 ozpinto beans, drained and rinsed1 can

⅓ cupfrozen corn

9 ⅓ ozcrushed tomatoes1 large can

⅓ tbspchili powderuse a heaping tbsp or add more to taste

⅓ tspground cumin

⅓ tspground coriander

⅓ tspunsweetened cocoa powder

⅕ tspgarlic powder

⅕ tspcrushed red peppermore or less to taste

a couple splashes of soy sauce

½ tspsaltmore or less to taste

⅕ tspsmoked paprika

⅕ tspregular paprika

Optional Toppings

shredded cheddar cheese

green onions

diced tomatoes

plain Greek yogurt (or low fat sour cream or vegan sour cream)

crushed tortilla chips

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Turn your instant pot to the Saute function, and add your olive oil, bell peppers, onion, and garlic. Saute lightly for 2-3 minutes.
Add everything else into the pot (beans through paprika in the list above) and stir to combine. Close your instant pot and pressure cook on high for 4 minutes
Once the pressure cooking is done, let it natural release for 5 minutes, then quick release the rest of the pressure.
Serve warm with any toppings you like! 1 Tbsp cheese, low fat sour cream or plain greek yogurt, diced tomatoes, green onions, or tortilla chips.

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