Instant Pot Vegetarian Chili

A bowl of vegetarian chili with black beans and pinto beans and melted cheese.

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5 from 1 review

This is Instant Pot vegetarian chili with big, rich flavor! It's easy, healthy, satisfying and versatile - it's the only vegetarian chili recipe you need.

Serve this chili with lots of toppings - avocado, sour cream, grated cheese, green onions, cilantro, crumbled tortilla chips, etc..

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minute cooking time + 10 minute natural release 

This recipe was updated on Dec. 4, 2023


Units Scale
  • 2 tablespoons oil
  • 1 red or yellow onion, diced
  • 4 cloves garlic, thinly sliced
  • 2 bell peppers (any color), diced or thinly sliced
  • 2 14.5-oz cans diced fire roasted tomatoes
  • 2 15-oz cans kidney beans, drained
  • 1 cup water
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 tablespoon sugar
  • 2 1/4 teaspoon salt
  • 1 teaspoon cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon smoked paprika
  • 1 15-oz can black beans, drained
  • 2 cups frozen corn
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce


  1. Press the saute button on the Instant Pot and warm the oil.
  2. Saute the onion and garlic for 3 minutes, stirring frequently. 
  3. Add the next 11 ingredients: bell peppers, tomatoes, kidney beans, water, chili powder, sugar, salt, cumin, oregano, cocoa powder and smoked paprika.
  4. Mix really well to evenly distribute the spices. 
  5. Seal the lid and cook for 15 minutes on high pressure. 
  6. When the cooking time is complete, let the pressure release naturally (for at least 10 minutes).
  7. Stir in the black beans, frozen corn, Worcestershire sauce and soy sauce.
  8. Serve with lots of toppings: sour cream, grated cheese, green onions, cilantro, crumbled tortillas chips, avocado, etc..


Fire roasted canned tomatoes have more flavor than regular canned tomatoes and are the first choice for this recipe. However, some brands can be quite spicy. If you want to avoid (or control) the heat then use regular diced tomatoes. 

If you'd like more texture in the chili, you can add 1/4 cup of dried quinoa, barley or farro. You can also saute plant based meat with the onion and garlic before adding the rest of the ingredients. 

The black beans are added after cooking the chili because they have a soft texture that tends to fall apart in the pressure cooker. 

This chili can be kept in the refrigerator for up to 5 days. The flavor is even better the day after you make it and the day after that! Leftover chili also freezes well for up to 3 months. To defrost, leave the frozen chili in the refrigerator overnight.

This recipe was tested in a 6-quart Instant Pot.