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Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

The ultimate comfort food, Instant Pot Vegetarian Chili is a hearty, flavorful, and easy weeknight dinner. Packed with nutritious ingredients like sweet potatoes and black beans, it’s perfect for the whole family. Get ready to enjoy a bowl of warmth tonight!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 medium Yellow Onion 1/4-inch diced
  • 2 medium Sweet Potatoes peeled and 1/2-inch diced (about 4 generous cups)
  • 2 medium Red Bell Peppers 3/4-inch diced
  • 4 cloves Garlic minced
  • 1 tablespoon Chili Powder
  • 1 teaspoon Chipotle Chili Powder
  • 1 teaspoon Ground Cumin
  • 1.25 teaspoons Kosher Salt
  • 2.5 cups Slow-Sodium Vegetable Broth
  • 1 8-ounce can Low-Sodium or No-Salt-Added Tomato Sauce
  • 0.5 cup Uncooked Quinoa
  • 1 15-ounce can Low-Sodium Black Beans rinsed and drained
  • 1 15-ounce can Low-Sodium Dark or Light Red Kidney Beans rinsed and drained
  • 0.5 teaspoon Granulated Sugar
  • Sliced Avocado
  • Chopped Fresh Cilantro
  • Shredded Cheese
  • Crushed Tortilla Chips
  • Nonfat Plain Greek Yogurt or Sour Cream

Equipment

  • Instant Pot
  • Wooden Spoon
  • Peeler
  • Cutting Board
  • Chef's Knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. Stir in the remaining broth along with the quinoa. Finally, pour the tomato sauce over the top without stirring it.
  6. 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.
  7. 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.
  8. 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.
  9. Place the lid back on and allow the chili to sit for about 10 minutes. This helps it thicken beautifully.
  10. 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.

Notes

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.