Perfectly spiced, thick and hearty Instant Pot Chili is so quick and easy to make! This vegan chili recipe features a blend of colorful vegetables, three types of beans and delicious seasonings, all simmered together to make a hearty and delicious meal. So good that you won’t even miss the meat!

There are tons of chili recipes out there, but this Instant Pot Chili is one of the tastiest, easiest ones we’ve enjoyed. It’s packed with veggies, three types of beans, and plenty of spices. So much goodness, you won’t miss the meat in this vegetarian version! It’s thick, hearty, the heat level is perfect, and there’s a huge depth of flavor from the different spices. It’s the perfect meal for a cold day, with minimal prep work.

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Why you’ll love this recipe

  • Healthy. Loaded with wholesome ingredients that keep you satisfied while nourishing your body. This meal has it all from the plant-based protein to the nutrient-rich veggies.
  • Quick & easy to make. Using the Instant Pot is the way to go when making chili! You’ll love how quickly this recipe comes together, cuts down mess, and tastes like it’s been simmering all day.  
  • Full of flavor. This cozy bowl of deliciousness is incredibly flavorful, comforting, and filling. You will want to make it on repeat all season long!
Using a ladle to serve chili out of an Instant Pot.

 Ingredients needed

This easy vegetarian chili recipe is made with nourishing ingredients, most of which you probably have on hand. Here’s the lineup:

  • Veggies. We’re adding onion, bell pepper, garlic, tomatoes and corn for the perfect mix of hearty vegetables.
  • Garlic. A must for delicious savory flavor.
  • Vegetable broth & tomato sauce. Makes the chili perfectly thick. Feel free to add more or less broth, depending on the thickness that you prefer.
  • Beans. The recipe uses kidney beans, great northern beans and black beans for a delicious boost of plant-based protein.
  • Cocoa. The secret ingredient that adds complexity and a wonderful depth of flavor.
  • Spices. Black pepper, chili powder, oregano, and cayenne pepper create the perfect blend of flavors. Add a bit of salt as needed, too.

How to make this recipe

Making this Instant Pot chili recipe is such a breeze! Everything is cooked in the pressure cooker and the only chopping you have to do is for the onion, bell pepper and garlic. Here’s the simple method:

  1. Sauté veggies. Turn your pressure cooker to SAUTE and add in the oil. Once hot, add in the onion and sauté for 5 minutes. Mix in the bell pepper and garlic and cook for 2 additional minutes.
  2. Cook chili. Add in the remaining ingredients MINUS THE CORN and stir to combine. Seal the pressure cooker and set to cook on manual high for 8 minutes. Once done cooking, immediately release the pressure.
  3. Serve. Turn off the instant pot and stir in the corn. Mix to combine and let sit for about 5 minutes to heat up the corn thoroughly. Serve with your favorite toppings and ENJOY!
Stirring chili in a pot.

Expert tips

  • To save a bit of time and effort, buy pre-cut onion and bell pepper from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
  • If the chili is thicker than you like, add more broth or water, 1/4 cup at a time until it reaches the consistency that you like.
  • Don’t have an Instant Pot? This chili can be made on the stovetop or in a slow cooker. See my vegetarian chili recipe for instructions.

Frequently asked questions

What is the secret ingredient for good chili?

As strange as it might sound, many people like to add unsweetened cocoa powder to chili. It brings complexity and depth of flavor to the dish. It also combines well with other flavors commonly found in chili (like tomatoes and chili powder). Don’t worry it won’t make your chili taste like chocolate!

What toppings are best for chili?

Adding toppings is a great way to customize this recipe and make it your own! Try adding avocado or guacamole, cotjia cheese, cheddar cheese, cilantro, green onion, red onion, jalapeño slices, sour cream, crushed tortilla chips, and/or crumbled cornbread. To keep this recipe dairy free and vegan, be sure to choose a vegan cheese and yogurt or sour cream, if using.

Is chili healthy?

Healthy is subjective and means something different to everyone, but this chili recipe is packed with good-for-you ingredients, like veggies and beans that contain numerous health benefits. It’s also low in calories and fat, but high in protein and fiber, which makes it perfect for satisfying lunches and dinners. 

Chili in a bowl topped with sour cream, green onions and cheese.

Storage recommendations

This is perfect for meal prep or as a make ahead meal, and reheats very well. After all of the ingredients have had time to sit and intensify, it becomes even more delicious!

  • Leftovers. Store leftovers in an airtight container in the fridge for up to about 4 to 5 days.
  • Freezing. Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.
Vegetarian chili made with beans and veggies.

PLEASE let me know if you make this chili recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

See how to make the chili here:

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Instant pot chili topped with shredded cheese, sour cream and green onions.

Instant Pot Chili


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  • Author: Brita Britnell
  • Total Time: 32 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Perfectly spiced, thick and hearty Instant Pot Chili is so quick and easy to make! This vegan chili recipe features a blend of colorful vegetables, three types of beans and delicious seasonings, all simmered together to make a hearty and delicious meal. So good that you won’t even miss the meat!


Ingredients

Units Scale
  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of great northern beans, drained and rinsed
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 1 cup of frozen corn

Instructions

  1. Turn your pressure cooker to SAUTE and add in the oil. Once hot, add in the onion and saute for 5 minutes. Mix in the bell pepper and garlic and cook for 2 additional minutes.
  2. Add in the remaining ingredients MINUS THE CORN and stir to combine. Seal the pressure cooker and set to cook on manual high for 8 minutes. Once done cooking, immediately release the pressure.
  3. Turn off the instant pot and stir in the corn. Mix to combine and let sit for about 5 minutes to heat up the corn thoroughly. Serve with your favorite toppings and ENJOY!

Notes

  • Leftovers. Store leftovers in an airtight container in the fridge for up to about 4 to 5 days.
  • Freezing. Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Chili
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 390
  • Sugar: 10.3 g
  • Sodium: 1400.5 mg
  • Fat: 7 g
  • Carbohydrates: 65.8 g
  • Protein: 20.6 g
  • Cholesterol: 0 mg