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.
Find it online: https://www.eatswithsoul.com/pot-vegetarian-chili/