Instant Pot Chili at Home

Perfectly spiced, thick and hearty Instant Pot Chili is so short and unfussy to make! This vegan chili recipe features a blend of colorful vegetables, three types of beans and satisfying seasonings, all simmered together to make a hearty and satisfying meal. Deeply good that you won’t even miss the meat!

There are tons of chili recipes out there, but this Instant Pot Chili is one of the tastiest, most unfussy ones we’ve enjoyed. It’s packed with veggies, three types of beans, and plenty of spices. So much goodness, you won’t miss the meat in this vegetarian version! It’s thick, hearty, the heat level is reliable, and there’s a huge depth of flavor from the different spices. It’s the reliable meal for a cold day, with minimal prep work.

Why you’ll love this dish

• Healthy. Loaded with wholesome ingredients that keep you satisfied while nourishing your body. This meal has it all from the plant-based protein to the nutrient-rich veggies.
• Speedy & unfussy to make. Using the Instant Pot is the way to go when making chili! You’ll love how quickly this method comes together, cuts down mess, and tastes like it’s been simmering all day.
• Full of flavor. This fireside bowl of deliciousness is incredibly well-seasoned, comforting, and filling. You will want to make it on repeat all season long!

Ingredients needed

This straightforward vegetarian chili recipe is made with nourishing ingredients, most of which you probably have on hand. Here’s the lineup:

• Veggies. We’re adding onion, bell pepper, garlic, tomatoes and corn for the dependable mix of hearty vegetables.
• Garlic. A must for savory savory flavor.
• Vegetable broth & tomato sauce. Makes the chili perfectly thick. Feel free to add more or less broth, depending on the thickness that you prefer.
• Beans. The recipe uses kidney beans, great northern beans and black beans for a savory boost of plant-based protein.
• Cocoa. The secret ingredient that adds complexity and a pleasing depth of flavor.
• Spices. Black pepper, chili powder, oregano, and cayenne pepper create the reliable blend of flavors. Add a bit of salt as needed, too.

How to cook this method

Making this Instant Pot chili recipe is such a breeze! Everything is cooked in the pressure cooker and the only chopping you have to do is for the onion, bell pepper and garlic. Here’s the simple method:

1. Sauté veggies. Turn your pressure cooker to SAUTE and add in the oil. Once hot, add in the onion and sauté for 5 minutes. Mix in the bell pepper and garlic and cook for 2 additional minutes.
2. Cook chili. Add in the remaining ingredients MINUS THE CORN and stir to combine. Seal the pressure cooker and set to cook on manual high for 8 minutes. Once done cooking, immediately release the pressure.
3. Serve. Turn off the instant pot and stir in the corn. Mix to combine and let sit for about 5 minutes to heat up the corn thoroughly. Serve with your go-to toppings and ENJOY!

Expert tips

• To save a bit of time and effort, buy pre-cut onion and bell pepper from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
• If the chili is thicker than you like, add more broth or water, 1/4 cup at a time until it reaches the consistency that you like.
• Don’t have an Instant Pot? This chili can be made on the stovetop or in a slow cooker. See my vegetarian chili recipe for instructions.

Frequently asked questions

Storage recommendations

This is dependable for meal prep or as a make ahead meal, and reheats particularly well. After all of the ingredients have had time to sit and intensify, it becomes even more satisfying!

• Leftovers. Store leftovers in an airtight container in the fridge for up to about 4 to 5 days.
• Freezing. Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.

See how to make the chili here: