Instant Pot Vegetarian Chili
The first time I made Instant Pot Vegetarian Chili, I was amazed at how something so hearty and flavorful could come together in so little time. It was a chilly evening, and the thought of a warm, nourishing bowl of chili was just what I needed. I gathered my ingredients, excited to see how my trusty Instant Pot would transform simple veggies and spices into a comforting meal. As the aromas filled my kitchen, I could already envision myself curling up on the couch with a steaming bowl. This dish not only satisfies the cravings for warmth and spice but also allows for creativity with toppings. Each bowl can become a new masterpiece, adorned with fresh avocado, crunchy tortilla chips, or a dollop of yogurt. It’s a meal that feels like a warm hug, perfect for cozy nights in, family gatherings, or meal prepping for the week ahead.
Recipe Snapshot
50 mins
15 mins
35 mins
Medium
320 kcal
14 g
Paleo, Gluten-Free, AIP
6 g
Instant Pot, Wooden Spoon, Peeler, Cutting Board, Chef’s Knife
Why This Instant Pot Vegetarian Chili Shines
1. Quick and Easy Preparation
One of the standout features of this Instant Pot Vegetarian Chili is how quickly it comes together. With just a few minutes of prep, you can have a delicious, hearty meal ready in under an hour. The Instant Pot works its magic, allowing flavors to meld beautifully without the hours of simmering.
2. Packed with Nutrients
This chili is not only satisfying but also loaded with healthy ingredients. From vibrant bell peppers to protein-rich quinoa and beans, each bowl is a nourishing powerhouse. You can enjoy a guilt-free indulgence while filling your body with nutrients.
3. Versatile and Customizable
What I love most about this recipe is its versatility. You can easily swap out ingredients based on what you have on hand or your personal preferences. Love spice? Toss in some jalapeños. Prefer a milder flavor? Stick with sweet potatoes and bell peppers. Each variation can give you a completely different experience!
4. Perfect for Meal Prep
Making Instant Pot Vegetarian Chili is a fantastic way to meal prep for the week. It stores well in the fridge and freezes beautifully. When you’re short on time, simply reheat and you have a wholesome meal ready to go. This not only saves time but also ensures you’ve got a healthy option at your fingertips.
5. Family-Friendly
This dish is a hit with everyone, from kids to adults. Its rich flavor and hearty texture appeal to even the pickiest eaters. You can serve it up with various toppings, allowing everyone to customize their bowl to their liking, making it a fun family meal.
6. Budget-Friendly
With affordable ingredients like beans, rice, and vegetables, creating a batch of Instant Pot Vegetarian Chili won’t break the bank. It’s a great way to stretch your grocery budget while providing a nutritious meal for your family.
What to Buy for Instant Pot Vegetarian Chili
When it comes to making Instant Pot Vegetarian Chili, the ingredients are as important as the method. Each component plays a crucial role in building flavor and texture. The combination of sweet potatoes, bell peppers, onion, and beans creates a satisfying meal that warms the soul. Choosing fresh produce and quality spices can elevate this dish to a new level.
- Extra-Virgin Olive Oil: Just a splash is enough to create a flavorful base. It helps to sauté the vegetables, enhancing their flavors.
- Yellow Onion: A classic aromatic that adds depth and sweetness to the chili.
- Sweet Potatoes: These add natural sweetness and a lovely texture to the dish.
- Red Bell Peppers: For a burst of color and crunch, red bell peppers are a must.
- Garlic: Fresh and fragrant, it brings a warm flavor that elevates any dish.
- Chili Powder: This spice is key for that classic chili flavor, giving it a warm, smoky kick.
- Chipotle Chili Powder: For those who enjoy a bit of heat, this adds a nice smoky spice.
- Ground Cumin: Provides an earthy, warm flavor that complements the chili perfectly.
- Kosher Salt: Essential for seasoning and enhancing the overall flavors of the dish.
- Vegetable Broth: Acts as the liquid base, infusing the chili with additional flavor.
- Tomato Sauce: Gives the chili its rich, hearty base.
- Quinoa: A protein-rich grain that thickens the chili while adding a lovely texture.
- Black Beans: These provide a great source of protein and a creamy texture.
- Kidney Beans: Adds color and complements the other beans in the chili.
- Granulated Sugar: Just a pinch helps to balance the acidity of the tomatoes.
- Avocado: Sliced as a fresh topping, it adds creaminess and a hint of healthy fats.
- Cilantro: Fresh herbs brighten up the dish when sprinkled on top.
- Shredded Cheese: A popular topping that adds creaminess and flavor.
- Tortilla Chips: For a delightful crunch, these are the perfect garnish.
- Greek Yogurt: A creamy addition that contrasts beautifully with the spiciness.
Instructions for Instant Pot Vegetarian Chili
Making Instant Pot Vegetarian Chili is a straightforward process that anyone can master. Simply follow these steps, and you’ll have a delicious dish in no time. Let’s get started!
- Add olive oil to your Instant Pot. Turn it to the SAUTE setting and let the oil heat up until shimmering. This usually takes just a couple of minutes.
- Once the oil is hot, throw in the diced onion. Sauté for about 3 minutes until it becomes translucent and begins to soften, stirring occasionally to avoid burning.
- Next, add the diced sweet potatoes and red bell peppers to the pot along with minced garlic. Sprinkle in the chili powder, chipotle chili powder, ground cumin, and kosher salt. Cook everything together for 1 to 2 more minutes, allowing the garlic to become fragrant and the spices to bloom.
- Pour in half of the vegetable broth and give everything a good stir, scraping up any bits that may have stuck to the bottom of the pot. This prevents the dreaded burn warning!
- Stir in the remaining broth along with the quinoa. Finally, pour the tomato sauce over the top without stirring it.
- Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Select the manual (HIGH) pressure setting and adjust the time to 8 minutes.
- When the cooking time is complete, perform a quick release to let out the steam. Carefully open the lid once the pressure is fully released.
- Turn off the Instant Pot. Gently fold in the rinsed and drained black beans and kidney beans, along with a pinch of granulated sugar, to help balance the flavors.
- Place the lid back on and allow the chili to sit for about 10 minutes. This helps it thicken beautifully.
- Finally, remove the lid, taste, and adjust the seasoning if needed. Serve hot, garnished with your choice of toppings like sliced avocado, chopped cilantro, shredded cheese, tortilla chips, and a dollop of Greek yogurt.
Things Worth Knowing
- Pressure Release: Always ensure you use the quick-release method carefully to avoid any hot steam burns. Use a kitchen towel or a utensil to flip the valve.
- Cooking Time: The cooking time may vary slightly based on the size of your ingredients. Make sure your sweet potatoes are cut into even pieces for uniform cooking.
- Thickening: If your chili is thinner than desired, you can let it sit uncovered for a few minutes after cooking, or add a little more quinoa to thicken it up.
- Flavor Development: For deeper flavors, consider letting the chili rest in the refrigerator overnight. It often tastes even better the next day!
Pro Tips and Tweaks
Making the perfect Instant Pot Vegetarian Chili is all about the details. Here are some expert tips to enhance your cooking experience:
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
- Freezing: This chili freezes exceptionally well. Portion it into freezer-safe containers and it will last up to 3 months.
- Pairing: Serve with a side of cornbread or over a bed of rice for a heartier meal.
- Variations: Feel free to experiment with different beans or add vegetables like zucchini or corn for extra texture.
- Spice Level: Adjust the amount of chipotle chili powder to suit your heat preference. For a milder chili, simply reduce the amount.
- Garnishes: Get creative with toppings! Try adding diced jalapeños, lime wedges, or even a drizzle of hot sauce for an extra kick.
What to Serve Alongside Instant Pot Vegetarian Chili
When you’ve got a hearty bowl of Instant Pot Vegetarian Chili, you’ll want to complement it with some delicious sides. Here are a few ideas to elevate your meal:
- Fresh Cornbread: The sweetness of cornbread pairs perfectly with the spicy chili, making it a classic choice.
- Rice: Serve over a bed of fluffy rice to soak up all the delicious sauce.
- Salads: A light green salad with a zesty dressing can provide a refreshing contrast to the richness of the chili.
- Tortilla Chips: Offer crunchy tortilla chips on the side for dipping or crushing over the top of the chili.
- Guacamole: Creamy guacamole adds a delightful texture and flavor balance.
- Seasonal Veggies: Roasted or sautéed seasonal vegetables can serve as a nutritious and colorful side.
- Yogurt or Sour Cream: A dollop of Greek yogurt or sour cream can help to cool down the heat and add creaminess.
FAQ
Conclusion
The Instant Pot Vegetarian Chili is a perfect example of how simple ingredients can create a flavorful and satisfying meal. Its versatility allows you to customize it based on your preferences, making it suitable for any occasion. I encourage you to give it a try and see how it can become a family favorite in your home! Enjoy every hearty bite and the comforting warmth it brings to your table.
Instant Pot Vegetarian Chili
Ingredients
Equipment
Method
- Add olive oil to your Instant Pot. Turn it to the SAUTE setting and let the oil heat up until shimmering. This usually takes just a couple of minutes.
- Once the oil is hot, throw in the diced onion. Sauté for about 3 minutes until it becomes translucent and begins to soften, stirring occasionally to avoid burning.
- Next, add the diced sweet potatoes and red bell peppers to the pot along with minced garlic. Sprinkle in the chili powder, chipotle chili powder, ground cumin, and kosher salt. Cook everything together for 1 to 2 more minutes, allowing the garlic to become fragrant and the spices to bloom.
- Pour in half of the vegetable broth and give everything a good stir, scraping up any bits that may have stuck to the bottom of the pot. This prevents the dreaded burn warning!
- Stir in the remaining broth along with the quinoa. Finally, pour the tomato sauce over the top without stirring it.
- Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Select the manual (HIGH) pressure setting and adjust the time to 8 minutes.
- When the cooking time is complete, perform a quick release to let out the steam. Carefully open the lid once the pressure is fully released.
- Turn off the Instant Pot. Gently fold in the rinsed and drained black beans and kidney beans, along with a pinch of granulated sugar, to help balance the flavors.
- Place the lid back on and allow the chili to sit for about 10 minutes. This helps it thicken beautifully.
- Finally, remove the lid, taste, and adjust the seasoning if needed. Serve hot, garnished with your choice of toppings like sliced avocado, chopped cilantro, shredded cheese, tortilla chips, and a dollop of Greek yogurt.
