• Facebook
  • Instagram
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • All About Jenny
    • Facebook
    • Instagram
    • Pinterest
Kitchen Skip
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Jenny
  • Subscribe to Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Instant Pot

    Instant Pot Vegetarian Chili

    Published: Aug 18, 2020 · Modified: Dec 8, 2021 by Jenny

    Jump to Recipe

    Richly flavorful vegetarian chili, cooked in the Instant Pot for just 8 minutes! 

    Bowl of Instant Pot Vegetarian Chili made with pinto and black beans, tomatoes, corn and spices this recipe

    This is the only vegetarian chili recipe you need - it's easy, healthy and satisfying. Instant Pot vegetarian chili cooks quickly but has all the rich flavors of chili that simmers for hours.

    Ingredients

    This Instant Pot veggie chili combines canned beans and diced tomatoes with bell peppers and corn. Of course there's also onion, garlic, chili powder, cumin and dried oregano.

    What sets this vegetarian chili apart are extra ingredients and seasonings that add extra flavor.

    Smoked Paprika: A subtle, smoky flavor is essential when there's no meat in the chili. Smoked paprika is usually easy to find in grocery stores. It will say “smoked paprika” on the front label.

    Fresh parsley: Dried parsley has very little flavor, but fresh parsley has tons of flavor. I almost always add quickly chopped fresh parsley to soup, stew and chili recipes. Parsley keeps really well in the refrigerator (especially curly parsley) so it's a herb I always keep on hand.

    Worcestershire sauce: This oddly flavorful sauce is a secret ingredient and pantry staple. It seems to keep forever without going bad. Worcestershire adds that little extra something called "umami."

    Cocoa powder: It's true, a little bit of unsweetened chocolate really does add rich flavor to vegetarian chili. This is also a "secret" ingredient because no one will be able to guess it's in there!

    Maple syrup: Just a tablespoon of maple syrup balances the flavor in the chili, mellowing the acidic tomatoes, dried spices and bitter chocolate.

    Chili Toppings

    For all types of chili, but especially vegetarian chili, toppings are a must! Toppings add extra flavor to veggie chili that makes it extra good.

    • Grated cheese
    • Sour cream
    • Avocado
    • Green onions
    • Cilantro
    • Crumbled tortilla chips
    • Hot sauce, sliced jalapeno peppers

    Step-by-Step Instructions

    Step 1: Saute onion and garlic

    Step 2: Add chili powder, cumin, smoked paprika, dried oregano, fresh parsley & salt

    Step 3: Add canned beans, canned tomatoes and either fresh or frozen bell pepper

    Step 4: Add water/broth, Worcestershire sauce, cocoa powder and maple syrup

    • onion sauteing in a pressure cooker
      1. Saute onion and garlic
    • onion and chili spices sauteing in a pressure cooker
      2. Add herbs & spices
    • chopped bell pepper, canned pinto and black beans and canned tomatoes in a pressure cooker
      3. Add beans, bell pepper and tomato
    • Instant Pot vegetarian chili with cocoa powder added
      4. Add water/broth, Worcestershire, cocoa powder & maple syrup

    Step 5: Cook on high pressure for 8 minutes, with a natural release. Add frozen corn. Serve with toppings like grated cheese, sour cream, avocado and cilantro.

    Bowl of Instant Pot Vegetarian Chili made with pinto and black beans, tomatoes, corn and spices

    Make it Vegan

    This veg chili can easily become vegan chili with one easy substitution - use soy sauce instead of Worcestershire sauce, or use Annie's Vegan Worcestershire.

    Don't forget vegan chili toppings like store-bought vegan cheese or 3 Ingredient Vegan Queso.

    More Vegetarian Instant Pot Dinners

    • Bowl of corn, potato and quinoa soup garnished with parsley with a bright yellow napkin next to the bowl
      Instant Pot Quinoa Soup with Corn and Potatoes
    • Bowl with yellow turmeric coconut rice, kale and chickpeas
      Instant Pot Turmeric Coconut Rice
    • a bowl of mushroom and pearl barley soup
      Instant Pot Mushroom Barley Soup
    • a bowl of lentil sloppy joes with a side of pickles and potato chips
      Lentil Sloppy Joes (Instant Pot or Slow Cooker)
    Print

    Instant Pot Vegetarian Chili

    a bowl of vegetarian chili with beans and corn
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 reviews

    Richly flavorful vegetarian chili, cooked in the Instant Pot for just 8 minutes! Serve Instant Pot vegetarian chili with lots of toppings - avocado, sour cream, grated cheese, green onions, cilantro, jalapeno and chips. 

    Total Instant Pot Cooking Time: 15 minutes to reach pressure + 8 minutes cooking time + 20 minute natural release

    This recipe was updated on Dec. 6, 2021

    • Author: Jenny Meier | Kitchen Skip blog
    • Prep Time: 15 minutes
    • Cook Time: 8 minutes
    • Total Time: 1 hour
    • Yield: 6 servings 1x
    • Category: Chili
    • Method: Instant Pot
    • Cuisine: Tex-Mex
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 2 tablespoons oil (sunflower, canola, avocado or olive oil)
    • 1 onion, chopped
    • 4 garlic cloves, chopped
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon salt (use less if adding broth instead of water)
    • ¼ cup finely chopped fresh parsley
    • 2 cans of beans, drained (your choice - kidney, pinto, and/or black)
    • 1 15-ounce can diced or crushed tomatoes (regular or fire-roasted)
    • 1 cup frozen diced bell pepper or 1 fresh bell pepper, chopped
    • 2 ½ cups water or vegetable broth
    • 2 tablespoons Worcestershire or soy sauce
    • 2 teaspoons unsweetened cocoa powder
    • 1 tablespoon pure maple syrup
    • 2 cups frozen corn

    Instructions

    1. Press the saute button on the Instant Pot. Add the oil. When the oil is hot, add the onion and garlic. Saute for 3 to 5 minutes, stirring often, to soften and lightly brown the onion. Be careful not to let the onion or garlic burn or stick to the bottom of the pot. 
    2. Add all of the remaining ingredients EXCEPT for the frozen corn: chili powder, cumin, smoked paprika, dried oregano, salt, parsley, beans, tomatoes, bell pepper, water/broth, Worcestershire sauce, cocoa powder and maple syrup. Mix well. 
    3. Secure the lid. Make sure the steam release valve is in the sealed position.
    4. Press the Manual button and program the Instant Pot to cook on high pressure for 8 minutes. 
    5. When the cooking time is complete, let the pot release pressure naturally (about 20 minutes) before opening the lid.
    6. Stir in the frozen corn. 
    7. The chili might seem watery at first, but will thicken up as it sits. Add more salt if needed. 
    8. Serve Instant Pot vegetarian chili with your favorite chili toppings, like sour cream, grated cheese, chopped green onion, jalapeno, avocado and chips.

    Notes

    This is kid-friendly chili, which means it's not overly spicy. Adults (and kids who love some heat) can spice up their individual bowls with chopped jalapeno peppers, hot sauce or salsa.  

    Leftover chili freezes well. Put the chili in a Ziploc freezer bag, removing as much air from the bag as possible. Freeze for up to 3 months. To defrost, put the frozen chili in the refrigerator overnight. 

    This chili is great for meal prep, because it keeps well in the refrigerator for up to 5 days. 

    If you've previously cooked a batch of dried beans, you can used homemade cooked beans to replace canned beans in this recipe. 1 ½ cups cooked beans equals one 15-oz can of beans.

    Keywords: vegetarian chili, instant pot chili, Instant Pot Vegetarian Chili

    Please rate and review this recipe!

    Your reviews help other readers. They also help me provide the best recipes possible. Thanks!

    Does this recipe make you hungry?
    SUBSCRIBE
    to the Kitchen Skip newsletter
    for helpful tips, easy recipes
    & good conversation

    More Delicious Recipes

    • a bowl of mashed potatoes topped with chives
      Instant Pot Mashed Potatoes (no drain)
    • a bowl of cooked baby potatoes and baby carrots
      Instant Pot Potatoes and Carrots
    • a bowl of cooked pinto beans
      Instant Pot Pinto Beans (soaked and no soak)
    • a bowl of White Bean & Cabbage Soup
      Instant Pot White Bean, Cabbage & Tomato Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jen

      January 05, 2022 at 5:34 pm

      I love how the flavors come together to create a really good vegetarian chili. It's even better the next day!

      ★★★★★

      Reply
    2. Pamela

      March 21, 2021 at 12:00 pm

      You didn't mention the corn in your directions. Do you add it before after cooking?

      Reply
      • Jenny

        March 22, 2021 at 11:44 am

        Hi! I stir in the corn right after the chili has finished cooking.

        Reply

    Primary Sidebar

    • Instagram
    • Pinterest

    Hi, I'm Jenny!
    Mama of two, professional recipe developer, optimist, lover of buttered toast and steaming hot mugs of coffee. I'm here to help you get dinner on the table! Learn More About Me…

    Yummy Salads

    • bowl of macaroni salad with chicken and herbs
      Macaroni Salad with Chicken
    • a bowl of chicken salad with bacon, lettuce, tomatoes and croutons
      BLT Chicken Salad with Creme Fraiche Dressing
    • a bowl of kale slaw with sliced apples, pecans and poppy seeds
      Kale Apple Slaw with Lemon Poppy Seed Dressing
    • bowl of broccoli slaw with honey mustard dressing
      Broccolini Slaw with Honey Mustard Yogurt Dressing

    Instant Pot Chicken

    • bowl of sliced chicken breast, potatoes and carrots
      Instant Pot Lemon Garlic Chicken Breasts with Potatoes & Carrots
    • a bowl of chicken breast and white rice soup
      Instant Pot Chicken and Rice Soup
    • bowl of cooked white rice with shredded carrot topped with sliced chicken thighs
      Instant Pot Chicken Thighs and Rice
    • A bowl of Filipino chicken adobo made with boneless, skinless chicken thighs
      Instant Pot Chicken Adobo

    Watch My Web Stories

    Welcome to Kitchen Skip


    Hi, I’m Jenny!
    Recipe developer, writer and Mama of two. I’m here to help answer the never-ending question, what’s for dinner?
    On Kitchen Skip you’ll find easy dinner recipes for busy parents who want to eat well without spending too much time in the kitchen.

    • Facebook
    • Instagram
    • Pinterest

    Footer

    Newsletter

    SIGN UP
    for easy dinner recipes

    Let's Get Social!
    Instagram
    Pinterest

    • Privacy Policy
    • Contact

    ^ back to top

    Images and text copyright Jenny Meier in 2022. Do not repost images or recipes without requesting permission

    Copyright © 2022 on the Foodie Pro Theme

    We are using cookies to give you the best experience on our website.

    You can find out more about which cookies we are using by reading our privacy policy.

    Kitchen Skip
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.