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Instant Pot Vegetarian Chili

A bean-loaded, meatless vegetarian chili made in the Instant Pot.
Prep Time15 mins
Cook Time13 mins
Course: Soup
Cuisine: American
Keyword: beans, black beans, chili, instant pot, kidney beans, pinto beans, vegetarian
Servings: 8 servings
Calories: 293kcal
Author: Taylor


  • 2 tbsp olive oil
  • 1 white onion diced
  • 1 red bell pepper stem and seeds removed, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne pepper optional and adjust to spice preference!
  • 28 ounces diced tomatoes
  • 28 ounces crushed tomatoes
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can pinto beans drained and rinsed
  • 15 ounce can kidney beans drained and rinsed
  • 15 ounce can baked beans drained and rinsed
  • 1 cup water or vegetable broth


  • shredded cheddar cheese
  • diced green onions
  • chopped cilantro
  • sour cream/Greek yogurt


  • Turn Instant Pot on to brown/saute function.
  • Add the olive oil.
  • Add the onion and red bell pepper and cook until slightly softened, about 5 minutes.
  • Add the garlic, and cook one more minute. Turn off brown/saute function.
  • Add the chili powder, cumin, smoked paprika, oregano, salt, and cayenne pepper and stir to combine.
  • Add the diced tomatoes, crushed tomatoes, beans, and broth/water, and stir well to combine.
  • Place the lid on the Instant Pot and seal the vent.
  • Cook on high pressure for 8 minutes.
  • Let the pressure naturally release for 5 minutes and then release completely.
  • Serve topped with the suggested toppings, and with tortilla chips or cornbread.
  • Enjoy!


Calories: 293kcal | Carbohydrates: 51g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 1170mg | Potassium: 1207mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1528IU | Vitamin C: 42mg | Calcium: 176mg | Iron: 7mg