Veggie Chili Recipe Instant Pot: Easy & Delicious Meal

When the weather turns chilly, nothing beats the comforting warmth of a hearty, flavorful chili. But what if you’re craving that rich, robust taste without the meat?

Enter the veggie chili recipe made in the Instant Pot—an easy, nutritious, and incredibly satisfying dish perfect for busy weeknights or cozy weekend dinners. This recipe combines wholesome vegetables, beans, and spices, all cooked to perfection in your Instant Pot, ensuring deep flavor with minimal effort.

Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals to your diet, this chili delivers on taste and nutrition. It’s packed with fiber, protein, and vitamins, while being low in fat and calories.

Plus, the Instant Pot dramatically cuts down your cooking time, making it a convenient choice for anyone craving a warm bowl of chili without the wait.

Why You’ll Love This Recipe

This veggie chili recipe is a game-changer for several reasons. First, it’s incredibly simple—just a handful of fresh ingredients and pantry staples come together quickly in the Instant Pot.

You don’t need to stand over a stove for hours, and clean-up is a breeze.

Second, it’s versatile. You can customize it with your favorite beans, vegetables, or spice levels.

It’s naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. The flavors meld beautifully, resulting in a chili that’s hearty, comforting, and packed with layers of taste.

Lastly, it’s budget-friendly. Beans and vegetables are economical ingredients, and using your Instant Pot helps save energy.

Whether served as a main dish or a side, this chili will quickly become a staple in your recipe collection.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (28 oz) can diced tomatoes, with juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Instant Pot or electric pressure cooker
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Knife and cutting board
• Can opener
• Ladle for serving

Instructions

1. Prepare the vegetables: Dice the onion, bell pepper, carrots, and zucchini. Mince the garlic cloves and set everything aside.
2. Sauté aromatics: Turn your Instant Pot to the “Sauté” setting. Heat the olive oil, then add the diced onion and garlic. Cook for 3-4 minutes until softened and fragrant.
3. Add vegetables: Stir in the bell pepper, carrots, and zucchini. Cook for another 3-5 minutes, stirring occasionally, until they start to soften.
4. Season and mix: Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables with the spices.
5. Add beans and liquids: Pour in the diced tomatoes with their juices, black beans, kidney beans, pinto beans, corn kernels, and vegetable broth. Stir to combine everything evenly.
6. Pressure cook: Seal the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes on high pressure.
7. Release pressure: When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release by turning the valve to “Venting.”
8. Finish and serve: Open the lid, stir the chili, and add the lime juice. Adjust seasoning if needed. Garnish with fresh cilantro before serving.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce or a splash of liquid smoke to the chili.”

You can easily customize this chili to suit your tastes or pantry availability. Swap out any of the beans for chickpeas or lentils for a different texture.

Feel free to add diced sweet potatoes or butternut squash for a sweeter note and added nutrients.

If you prefer a thicker chili, after cooking, use the “Sauté” mode to simmer uncovered for 5-10 minutes until it reaches your desired consistency. For a creamier texture, stir in a few tablespoons of cashew cream or coconut milk.

For spice lovers, increase the cayenne or add fresh jalapeños with the vegetables. Don’t forget to check out my Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for making your own chili powder at home.

Nutrition Facts

Note: Nutritional values are approximate and can vary based on ingredients used.

Serving Suggestions

This veggie chili is fantastic on its own, but here are some ideas to make your meal complete and even more delightful:

• Serve over steamed brown rice, quinoa, or your favorite ancient grain for a hearty bowl. For inspiration, see my Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
• Top with avocado slices, vegan sour cream, or shredded dairy-free cheese for added creaminess.
• Pair with warm cornbread or tortilla chips for a satisfying crunch.
• Use as a filling for vegetarian tacos or burritos for a quick, flavorful dinner.
• Garnish with fresh chopped cilantro and a squeeze of lime for bright, fresh notes.

Conclusion

Making a delicious, nutritious veggie chili in the Instant Pot is both simple and rewarding. This recipe packs a punch of flavor while being friendly to your schedule and your health goals.

The combination of beans, fresh vegetables, and warming spices creates a comforting dish that’s perfect for any occasion.

Whether you’re new to meatless meals or a seasoned plant-based foodie, this chili is a versatile, crowd-pleasing recipe to add to your collection. Don’t forget to explore other vegetarian delights like the A to Z Vegetarian Recipes for Every Meal and Occasion or the Best Vegetarian Recipes No Dairy for Delicious Meals for more inspiration.

Happy cooking and enjoy your warm, hearty bowl of veggie chili!

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