Are you ready to make the richest, most flavorful, and deeply satisfying vegetarian chili you’ve ever had, with a fraction of the traditional effort? This incredible, one-pot Instant Pot Vegetarian Chili is your new go-to! The magic of the pressure cooker creates a chili that tastes like it has been simmering slowly on the stove all day, and the absolute best part? You can use dry, unsoaked beans and have them perfectly tender and creamy in under an hour!
This isn’t just a recipe; it’s a guide to unlocking one of the most powerful features of your Instant Pot. We’ll show you how to build a deep, smoky, and complex flavor base and let the pressure cooker do all the hard work. This is a wholesome, budget-friendly, and soul-warming vegan classic that is perfect for a chilly day, a game day gathering, or for a week of healthy meal prep.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Set-it-and-Forget-It” Chili
What makes this Instant Pot Chili so spectacularly delicious is its incredible depth of flavor and its wonderfully thick and hearty texture, all achieved with minimal hands-on time. The secret to its authentic, smoky flavor is the addition of chipotle peppers in adobo and a whole dried Guajillo chile. This chili is a fantastic, wholesome medley of two kinds of beans—creamy pinto beans and hearty kidney beans—along with a colorful trio of fresh peppers. The brilliant, game-changing technique is cooking the dry, unsoaked beans directly in the flavorful, savory broth under high pressure, which makes them incredibly tender and infuses them with flavor from the inside out.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes (includes pressure release time) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Flavor-Packed Chili
This iconic dish uses a handful of fresh, wholesome ingredients and pantry staples to create its signature rich and savory flavor.
- The Beans (Dry vs. Canned!): The hearty, protein-packed base of our chili.
- Dry Beans: The true magic of this Instant Pot recipe is its ability to cook dry, unsoaked pinto and kidney beans to perfect, creamy tenderness in a fraction of the time of the stovetop method. This is incredibly budget-friendly and results in a superior flavor and texture.
- Canned Beans: If you are very short on time, you can absolutely use canned beans. We’ve included instructions for this super-fast variation below!
- The Chiles (The Key to Authentic Flavor!):
- Chipotle Peppers in Adobo: This is a brilliant secret weapon for instant, complex flavor. Chipotle peppers are smoked and dried jalapeños that are rehydrated and canned in a tangy, savory adobo sauce. They add an incredible, smoky heat.
- Dried Guajillo Chile: Guajillo chiles are one of the most popular dried chiles in Mexico. They have a beautiful, deep red color and a wonderful, mild-to-medium heat with a sweet, tangy flavor that has notes of berries and smoke.
- The Spices & Aromatics: A classic chili spice blend of chili powder, earthy ground cumin, and citrusy ground coriander, along with a flavorful base of onion, bell peppers, and fresh garlic.
Step-by-Step to the Best Instant Pot Chili
This delicious, one-pot chili is incredibly simple to prepare in the pressure cooker.
The Main Recipe: Using Dry Beans
Step 1: Select the “Sauté” function on your Instant Pot. Set the level to medium.
Step 2: When the Instant Pot display reads “Hot,” drizzle the 2 tablespoons of avocado oil into the pot. Add the 1 chopped large white onion, the 1 diced red bell pepper, the 1 diced green bell pepper, and the 1 diced jalapeño pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables have softened.
Step 3 (Bloom the Spices): Add the 2 tablespoons of chili powder, the 1 teaspoon of ground cumin, the 1/2 teaspoon of ground coriander, the 1/4 teaspoon of dried oregano, the 1 teaspoon of sea salt, and the 1 tablespoon of tomato paste. Sauté, stirring constantly, for about 1-2 minutes, until the spices are very fragrant.
Step 4: Add the 3 grated garlic cloves, the 1 can of fire-roasted tomatoes, the 1/2 cup of dry pinto beans, the 1/2 cup of dry kidney beans, the 1 cup of water, and the optional 1 dried Guajillo chile. Stir everything together.
Step 5: Press “Cancel.” Secure the lid on the Instant Pot, make sure the steam release valve is in the “Sealing” position, and pressure cook on High Pressure for 45 minutes.
Step 6: After the pressure-cook cycle is complete, allow the Instant Pot to release pressure naturally. This will take about 20 to 30 minutes.
Pro Tip: A natural pressure release is crucial for soups and beans! It allows the beans to finish cooking gently and absorb liquid, resulting in a better texture and preventing a foamy mess from spraying out of the valve.
Step 7: When the float valve drops, carefully remove the lid. Stir the chili. If you used the dried chile, press it against the sides of the pot to release its flavor, then remove and discard it. Season the chili to taste and serve with your desired toppings.
The Best Instant Pot Vegetarian Chili (with Dry Beans!)
A hearty and flavorful vegetarian chili made conveniently in a single pot using an Instant Pot. This recipe features a rich, smoky flavor base from sautéed onions, bell peppers, and jalapeño, which are seasoned with chili powder, cumin, and coriander. The chili is pressure-cooked with fire-roasted tomatoes and dried pinto and kidney beans (no pre-soaking required). An optional whole dried guajillo chile can be added for extra depth. The finished chili is perfect for a weeknight meal and can be served with a variety of fresh toppings.
Ingredients
- 2 tablespoons avocado oil
- 1 large white onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, stemmed and diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- ½ cup dried pinto beans
- ½ cup dried kidney beans
- 1 cup water
- 1 dried Guajillo chile (optional)
- Freshly ground black pepper
- Serving options:
- Diced avocado
- Lime wedges
- Sliced radishes
- Grated cheddar cheese
- Fresh cilantro
- Sliced jalapeños
Instructions
- Select the ‘Sauté’ function on your Instant Pot. Drizzle the avocado oil into the pot and add the onion, red and green bell peppers, and jalapeño. Cook for 8 minutes, stirring occasionally, until the vegetables soften.
- Add the chili powder, cumin, coriander, oregano, salt, and tomato paste. Sauté, stirring, for 2 more minutes until fragrant.
- Add the grated garlic, diced tomatoes, dried pinto and kidney beans, water, and the optional dried chile. Stir to combine.
- Secure the lid on the Instant Pot, ensuring the steam valve is in the sealing position. Pressure cook on HIGH for 45 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally. This will take 20 to 30 minutes.
- When the float valve has dropped, carefully remove the lid. Stir the chili, pressing the cooked guajillo chile (if using) against the side of the pot to release its flavor. Remove and discard the chile.
- Season the chili to taste with more salt and pepper, and serve with your desired toppings.
Notes
- This is a true one-pot meal, with the initial sauté and the pressure cooking all happening in the Instant Pot.
- A key advantage of this recipe is that it uses dried beans without the need for any pre-soaking, which is made possible by the pressure cooker.
- Letting the pressure release naturally is an important step that allows the beans to finish cooking and become perfectly tender.
- The base recipe is vegan; adding the optional cheddar cheese makes it vegetarian.
The Super-Fast Version: Using Canned Beans
If you are using two 14-ounce cans of beans, follow all the steps above, but reduce the pressure cooking time on high from 45 minutes to just 10 minutes.
The Ultimate Toppings Bar for Your Chili
A hearty bowl of chili is the perfect canvas for all sorts of delicious toppings! Set out a variety of small bowls so everyone can customize their own perfect bowl.
- Creamy & Cooling: A large dollop of sour cream or plain Greek yogurt (or a dairy-free sour cream), fresh, diced avocado.
- Cheesy: A generous sprinkle of shredded sharp cheddar or Monterey Jack cheese.
- Crunchy: A handful of crushed tortilla chips or corn chips (like Fritos®).
- Fresh & Zesty: A sprinkle of fresh, chopped cilantro, some diced red onion, and some bright, tangy pickled onions.
Storage and Make-Ahead Tips
Chili is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 1 week.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Add a “Meaty” Vegetarian Element: For an even heartier and more “meaty” texture, you can stir in about 1 cup of cooked quinoa or add a package of your favorite plant-based ground “meat” (sauté it with the onions) to the chili.
- Add a Sweet Element: For a delicious, sweet and savory flavor profile, you can add about 1 to 2 cups of peeled and cubed sweet potatoes or butternut squash to the pot along with the beans.
- Use Different Beans: This recipe is wonderfully versatile! Feel free to substitute the pinto and kidney beans with an equal amount of black beans, or use a pre-packaged 3-bean blend.
Enjoy The Ultimate Cozy & Healthy Soup!
You’ve just created a truly special chili that is a perfect harmony of hearty, wholesome, and delicious flavors. This classic Instant Pot Vegetarian Chili is a testament to the power of the pressure cooker to create a deeply flavorful meal with minimal effort. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty chili!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a deep, rich flavor in a vegetarian chili?
There are two main secrets, both used in this recipe! First, take the time to properly sauté your vegetable base and “bloom” your spices on the “Sauté” function. This builds a deep, aromatic flavor foundation. Second, the addition of chipotle peppers in adobo sauce and a whole, dried chile is a game-changer. They add an incredible, complex smokiness that provides a “meaty” depth of flavor without any meat.
Q2: Do I really not have to soak my beans before I use them in the Instant Pot?
That’s right, no soaking required! This is one of the most magical and time-saving benefits of using an Instant Pot. The high-pressure cooking environment is powerful enough to cook the beans perfectly from dry in under an hour, a process that would take many hours on the stovetop.
Q3: Can I make this chili ahead of time?
Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the chili cool completely, store it in the refrigerator, and then gently reheat it on the stovetop or in the microwave.
Q4: Can I freeze this chili?
Yes, this is a fantastic freezer meal! Let the chili cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.
Q5: What is a Guajillo chile?
Guajillo chiles are one of the most popular and common dried chiles used in Mexican cuisine. They have a beautiful, smooth, deep red skin and a wonderful, mild-to-medium heat level. Their flavor is bright, tangy, and slightly sweet, with notes of green tea and berries, and a lovely, subtle smokiness.