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up close shot of instant pot vegetarian chill topped with fresh herbs and sour cream with chips in the background

Instant Pot Vegetarian Chili

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This Instanpot Vegan Chili is SO easy to throw together and ridiculously delicious!


  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium green 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
  • 2 16 ounce cans of BUSH’S Chili Beans in Mild Chili Sauce (I used the Pinto Beans version)*
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 1 cup of corn (optional)- I usually use frozen


  1. Turn your pressure cooker saute feature on and add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
  2. Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
  3. Mix in the remaining ingredients (minus the corn) and put on the lid.
  4. Seal the pressure cooker and set to cook on HIGH pressure for 8 minutes.
  5. Once done, quick release the pressure and stir in the corn. If the corn was frozen, place the lid back on the instantpot and let sit for a couple minutes to warm the corn.
  6. Serve with your favorite toppings and ENJOY!!


*Can be substituted for 2 cans of your favorite beans if you can’t find the BUSH’S beans but I HIGHLY suggest trying it the the Chili Beans as it adds a ton of delicious flavor!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: instantpot
  • Cuisine: american

Keywords: vegan chili, vegetarian chili, instant pot chili, pressure cooker chili