Instant Pot Veggie Chili

Of all the recipes in my regular rotation, this Instant Pot Veggie Chili holds a special place in my heart and on my weekly menu. I remember the first time I made it. It was one of those hectic Tuesdays where the day had completely gotten away from me. The thought of standing over a stove for an hour was exhausting, but a takeout order felt like a nutritional defeat. I glanced at my Instant Pot, the kitchen gadget I was still slightly intimidated by, and decided to give it a go. I pulled out every vegetable I could find in the crisper drawer, a few cans of beans from the pantry, and a medley of spices. I threw it all in, sealed the lid with a hopeful prayer, and set the timer. The aroma that began to fill the house was the first sign of success—a deep, smoky, and savory scent that had my kids wandering into the kitchen asking, “What smells so good?” My husband, a self-proclaimed carnivore, raised a skeptical eyebrow but was intrigued. When I finally ladled out the thick, hearty chili, brimming with colorful vegetables and tender beans, the reaction was unanimous. It wasn’t just “good for a veggie chili”; it was genuinely, outstandingly delicious. It had a profound depth of flavor that tasted like it had been simmering for hours, a feat accomplished in under 30 minutes of active time. It has since become our go-to comfort food, our favorite meal prep staple, and the dish I bring to potlucks that always has people asking for the recipe. This isn’t just a meal; it’s a weeknight savior, a nutritional powerhouse, and proof that plant-based cooking can be incredibly satisfying and unbelievably easy.

Ingredients

Here is the perfect blend of pantry staples and fresh produce you’ll need to create this flavor-packed chili. Each ingredient plays a crucial role in building the layers of taste and texture that make this dish unforgettable.

• Olive Oil (1 Tablespoon): A quality extra virgin olive oil is used for sautéing the aromatics, forming the foundational flavor base of the chili.
• Yellow Onion (1 Large, Diced): Provides a sweet and savory backbone that deepens in flavor during the pressure-cooking process.
• Bell Peppers (2 Medium, a Mix of Colors, Diced): We love using one red and one orange or yellow pepper for a vibrant look and a balance of sweet and slightly tangy notes.
• Garlic (4 Cloves, Minced): An essential aromatic that adds a pungent, savory kick. Don’t be shy with the garlic!
• Jalapeño (1, Minced, Optional): For those who like a gentle warmth. Remove the seeds and membranes for flavor without intense heat, or leave them in for a spicier chili.
• Carrots (2 Medium, Diced): Adds a subtle sweetness, a beautiful color, and a dose of vitamins.
• Celery (2 Ribs, Diced): Provides a savory, slightly salty vegetal note that balances the sweetness of other ingredients.
• Chili Powder (3 Tablespoons): The star spice. A good quality chili powder blend provides a complex, smoky, and mildly spicy flavor.
• Smoked Paprika (1 Tablespoon): This is a secret weapon, imparting a deep, smoky flavor that mimics the taste of meat or fire-roasting.
• Cumin (2 Teaspoons): Adds an earthy, warm, and nutty flavor that is classic in any chili recipe.
• Dried Oregano (1 Teaspoon): Lends a peppery, slightly bitter herbaceous note that complements the other spices.
• Cocoa Powder (1 Teaspoon, Unsweetened): Another secret ingredient! It doesn’t make the chili taste like chocolate but adds an incredible depth and richness.
• Kidney Beans (1 15-ounce can, Rinsed and Drained): A classic chili bean, they are firm and hold their shape well, providing a creamy texture.
• Black Beans (1 15-ounce can, Rinsed and Drained): These beans add another layer of texture and are packed with plant-based protein and fiber.
• Diced Tomatoes (1 28-ounce can, Undrained): Forms the liquid base of the chili, providing acidity and a rich tomato flavor. Fire-roasted diced tomatoes are an excellent choice for even more smoky depth.
• Vegetable Broth (1.5 Cups): Used to deglaze the pot and provide the necessary liquid for the Instant Pot to come to pressure. Use a low-sodium variety to control the saltiness.
• Sweet Corn (1 Cup, Frozen or Canned): Adds pops of sweetness and a satisfying texture that contrasts with the beans and vegetables.
• Salt and Black Pepper (To Taste): Essential for bringing all the flavors together. It’s best to add a little at the beginning and adjust after cooking.

Instructions

Follow these detailed steps to achieve perfect Instant Pot Veggie Chili every time. The magic happens by first building a layer of flavor with the sauté function before letting the pressure cooker do the heavy lifting.

1. Sauté the Aromatics: Set your 6-quart or 8-quart Instant Pot to the Sauté function on ‘Normal’ or ‘Medium’ heat. Once the display reads “Hot,” add the olive oil. Add the diced yellow onion, bell peppers, carrots, and celery. Cook, stirring occasionally with a wooden spoon or silicone spatula, for 5-6 minutes, until the vegetables begin to soften and the onion becomes translucent.
2. Bloom the Spices: Add the minced garlic and optional jalapeño to the pot. Sauté for another minute until fragrant. This quick step prevents the garlic from burning. Push the vegetables to one side of the pot. Add the chili powder, smoked paprika, cumin, and dried oregano to the cleared space. Toast the spices for 30-45 seconds, stirring constantly, until they become incredibly fragrant. This “blooming” process awakens their essential oils and dramatically deepens their flavor. Then, stir everything together with the vegetables.
3. Deglaze the Pot: Press the Cancel button to turn off the Sauté function. Pour in about a half-cup of the vegetable broth. Using your spoon or spatula, scrape the bottom of the inner pot thoroughly to lift any browned bits (fond) that may have stuck. This step is crucial for flavor and to prevent the dreaded “Burn” notice.
4. Add Remaining Ingredients: Add the remaining vegetable broth, the undrained can of diced tomatoes, the rinsed and drained kidney beans and black beans, the unsweetened cocoa powder, and a pinch of salt and pepper. Give everything a good stir to combine. Do not stir after this point. Finally, pour the sweet corn on top of the mixture but do not stir it in. This layering helps prevent the ingredients from sticking and burning at the bottom.
5. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the Sealing position. Select the Pressure Cook (or Manual) button and set the timer for 10 minutes at high pressure.
6. Natural Pressure Release: Once the 10-minute cooking cycle is complete, the Instant Pot will beep. Do not touch it. Allow the pressure to release naturally for at least 15 minutes. A natural release allows the flavors to meld together beautifully and keeps the beans tender and intact. After 15 minutes, you can carefully move the steam release valve to the Venting position to release any remaining pressure.
7. Final Touches and Serving: Once the float valve has dropped, it is safe to open the lid. Stir the chili well to combine all the ingredients. The chili will thicken as it cools slightly. Taste and adjust for seasoning, adding more salt, pepper, or a pinch more chili powder if desired. Ladle into bowls and serve hot with your favorite toppings.

Nutrition Facts

This recipe is designed to be as nourishing as it is delicious. The nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 8
• Calories Per Serving: Approximately 250 kcal
• Fiber (10g per serving): This chili is exceptionally high in dietary fiber, primarily from the beans and vegetables. Fiber is essential for digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
• Protein (11g per serving): Packed with plant-based protein from the black beans and kidney beans, this chili is a satisfying meal that supports muscle maintenance and repair.
• Vitamin C (Over 50% of RDI): The bell peppers and tomatoes make this dish rich in Vitamin C, a powerful antioxidant that supports the immune system and skin health.
• Iron (Approximately 20% of RDI): Beans and vegetables provide a significant amount of plant-based iron, which is crucial for carrying oxygen in the blood and preventing fatigue.
• Low in Saturated Fat (1g per serving): By using olive oil and whole plant foods, this chili is naturally low in saturated fat, making it a heart-healthy choice.

Preparation Time

This recipe is a true weeknight wonder, with most of the time being completely hands-off while the Instant Pot works its magic.

• Active Preparation Time: Approximately 15 minutes. This includes washing and chopping all the vegetables and measuring out the spices.
• Cook Time: 25 minutes (10 minutes of active sautéing + 15 minutes of pressure cooking and natural release). The total time from start to finish, including the time it takes for the pot to come to pressure (around 10-15 minutes), is typically under an hour.

How to Serve

Serving this Instant Pot Veggie Chili is half the fun! Set up a chili bar and let everyone customize their own bowl. Here are some classic and creative ideas to get you started.

• The Classic Toppings Bar:
  • Shredded Cheese: A sharp cheddar, Monterey Jack, or a Mexican blend melts beautifully on top.
  • Sour Cream or Greek Yogurt: Adds a cool, creamy tang that balances the spices.
  • Fresh Cilantro: A sprinkle of chopped cilantro adds a fresh, herbaceous brightness.
  • Diced Red Onion or Scallions: Provides a sharp, pungent crunch.
  • Sliced Jalapeños or Pickled Jalapeños: For those who crave an extra layer of heat.
  • Tortilla Chips or Strips: Perfect for scooping and adding a salty crunch.
• Elevated & Creative Twists:
  • Avocado or Guacamole: Cubed avocado or a dollop of guacamole adds creamy richness and healthy fats.
  • Toasted Pepitas (Pumpkin Seeds): Offer a nutty flavor and a fantastic crunchy texture.
  • A Squeeze of Lime: A fresh squeeze of lime juice right before serving brightens all the flavors.
  • Pickled Red Onions: Their tangy, sweet flavor cuts through the richness of the chili perfectly.
  • Vegan Cashew Crema: A fantastic dairy-free alternative to sour cream.
• Serve it On or With:
  • Cornbread: A slightly sweet, crumbly piece of cornbread is the ultimate companion for soaking up every last bit of chili.
  • Baked Potato or Sweet Potato: Split open a fluffy baked potato and load it with chili for a complete, hearty meal.
  • Cooked Grains: Serve over a bed of fluffy white or brown rice, quinoa, or even farro to make it even more substantial.
  • Chili Mac: Stir the chili into your favorite cooked macaroni for a fun and kid-friendly fusion.

Additional tips

Unlock the full potential of your veggie chili with these eight expert tips, designed to enhance flavor, save time, and ensure perfect results every single time.

1. Meal Prep Like a Pro: The most time-consuming part of this recipe is the vegetable chopping. Dedicate 15-20 minutes over the weekend to dice your onions, bell peppers, carrots, and celery. Store them in an airtight container in the fridge. When you’re ready to cook, you can just dump them in, turning this into a true 5-minute prep meal.
2. Control the Spice Level: This recipe has a mild-to-medium heat. To make it spicier, add a pinch of cayenne pepper with the other spices, or leave the seeds in your jalapeño. To make it completely mild for kids or sensitive palates, omit the jalapeño entirely and ensure your chili powder is a mild variety.
3. Achieve the Perfect Thickness: If your chili seems a bit thin for your liking after cooking, simply turn on the Sauté function. Let it simmer for 5-10 minutes, stirring occasionally, until it has reduced to your desired consistency. Conversely, if it’s too thick, stir in a splash of vegetable broth until it’s just right.
4. Easy Vegan Swaps: This recipe is naturally vegetarian and can be made fully vegan with one simple consideration: the toppings. Serve with vegan shredded cheese, a dollop of vegan sour cream or cashew crema, and skip any dairy-based garnishes. The chili base itself is 100% vegan.
5. Freeze for Future Meals: This chili freezes beautifully. Allow it to cool completely, then portion it into freezer-safe bags or containers. It will last for up to 3 months. To reheat, thaw it in the refrigerator overnight and then gently warm it on the stovetop or in the microwave. It’s a lifesaver for busy days.
6. Proactively Avoid the “Burn” Notice: The “Burn” notice is the most common Instant Pot frustration. The two most important steps to prevent it in this recipe are: 1) Thoroughly deglaze the pot after sautéing, scraping up every single browned bit, and 2) Layer the ingredients as instructed, adding the corn and tomatoes on top without stirring right before sealing the lid.
7. Sneak in More Greens: This chili is a fantastic vehicle for extra nutrients. After pressure cooking, while the chili is still piping hot, stir in a few large handfuls of baby spinach or chopped kale. The residual heat will wilt the greens perfectly in just a couple of minutes, adding vitamins without altering the flavor significantly.
8. For a “Meaty” Texture: If you’re serving this to skeptical meat-eaters or just prefer a chewier texture, consider adding 8 ounces of chopped mushrooms (like cremini) along with the other vegetables during the sauté step. Mushrooms release moisture and develop a deep, savory flavor and a satisfyingly “meaty” bite.

FAQ section

Here are answers to some of the most common questions about making this Instant Pot Veggie Chili.

1. Can I use different beans in this recipe?
Absolutely! This recipe is incredibly versatile. Feel free to substitute with pinto beans, cannellini beans, or even chickpeas. You can also use a combination of three different beans for more complex texture and flavor. The key is to use canned beans that have been rinsed and drained, or an equivalent amount of home-cooked beans.

2. I don’t have an Instant Pot. Can I make this on the stovetop or in a slow cooker?
Yes, you can.

• Stovetop: Follow the same sautéing and deglazing steps in a large pot or Dutch oven over medium heat. After adding all ingredients, bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2 hours for deeper flavor, stirring occasionally.
• Slow Cooker: Sauté the vegetables and bloom the spices in a skillet on the stove first, then deglaze the skillet and transfer everything to your slow cooker. Add the remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.

3. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the core ingredients (vegetables, beans, spices) are gluten-free. Just be sure to double-check the labels on your vegetable broth and any pre-packaged spice blends to ensure they are certified gluten-free and have no hidden wheat-based additives.

4. How long will this veggie chili last in the refrigerator?
Once cooled, you can store the chili in an airtight container in the refrigerator for up to 5 days. In fact, the flavors often get even better on the second or third day as they have more time to meld together, making it a perfect dish for meal prepping.

5. Can I add a meat substitute to this chili?
Certainly. If you’d like to add a plant-based ground “meat,” the best way is to brown it in the Instant Pot after sautéing the vegetables. Break it up with a spoon, then proceed with deglazing the pot and following the rest of the recipe as written. This will add an extra layer of savory flavor and texture.

6. My chili came out a little watery. How can I fix it?
This is an easy fix! After the pressure-cooking cycle is complete, turn the Instant Pot back to the Sauté function. Let the chili simmer for 5-10 minutes, stirring occasionally, which will allow some of the excess liquid to evaporate and thicken the chili. Another quick method is to make a cornstarch slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering chili until it thickens.

7. What is the main advantage of using an Instant Pot for chili?
The biggest advantage is flavor development in a fraction of the time. The high-pressure environment tenderizes the vegetables and beans quickly while forcing the flavors of the spices and aromatics deep into every ingredient. It creates a rich, “simmered-all-day” taste in under an hour, a feat that would take several hours on the stovetop.

8. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in a pinch, which is great for convenience. A frozen mix of diced onions and peppers works well. You can add them directly to the pot to sauté (it may take an extra minute or two to cook off the excess water) and then proceed with the recipe. Frozen corn is already called for and can be added directly from the freezer. Using frozen vegetables is a great shortcut for busy nights.