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Recipe for Instant Pot vegetarian chili

Best Damn Instant Pot Vegetarian Chili

  • Author: RecipeTeacher
  • Prep Time: 10 min
  • Cook Time: 10 min (+5 min to build pressure and 5 min release time)
  • Total Time: About 30 minutes
  • Yield: About 7 cups
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

A hearty and robust Instant Pot vegetarian chili recipe that is easy to make and ready to serve in about 30 minutes.


Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 tablespoon adobo chipotle chili sauce *(see notes below)
  • 1 cup tomato puree
  • 1 can (14.5oz) diced fire roasted tomatoes (not drained)
  • 1 can (14.5oz) black beans (drained and rinsed)
  • 1 can (14.5oz) pinto beans (drained and rinsed)
  • 1 cup vegetable broth
  • Salt to taste (usually about 1tsp)
  • 2 tsp canned diced green chilies (optional)

Instructions

  1. Add olive oil to Instant Pot and press saute. Once hot, add onion and green pepper and saute for about 5 minutes or until onions become translucent.
  2. Add garlic and continuing sauteing for 1 more minute, stirring constantly. Press cancel and then add all dry ingredients. Mix well for about 30 seconds.
  3. Add vegetable broth and scrape bottom of pot with wooden spoon to get up any stuck on bits.
  4. Add in diced tomatoes, adobo sauce, tomato puree, black beans, pinto beans and gently stir it all together.
  5. Secure lid and pressure cook on high pressure for 10 minutes. When time is complete, let natural release for 5 minutes before quick releasing remaining pressure.
  6. Carefully remove lid and stir. Chili will thicken within a few minutes.
  7. Serve with favorite garnishes including cheddar cheese, sour cream, crushed tortilla chips, jalapenos and cilantro.

Notes

Tomato puree can be substituted with by using a 6oz can of tomato paste and adding an additional 1/3 cup of vegetable broth.

Use adobo sauce from a can (usually 7oz) of Chipotle Peppers in Adobo Sauce. Save remaining sauce and peppers for other recipes.

Keywords: instant pot, vegetarian, chili

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