This Instant Pot Vegetarian Chili is hearty, flavorful, and loaded with plant-based goodness. Made with pantry staples and ready in under an hour, it’s your new go-to for quick weeknight dinners or feeding a crowd without breaking a sweat.
Meatless Chili That Tastes Like a Comfort Classic
Over the years, I’ve made dozens of chili recipes—from beefy versions to bean-based stews—and I can confidently say this Instant Pot veggie chili holds its own. It delivers that rich, slow-cooked flavor you expect, but in a fraction of the time. Whether you’re cooking for a game day crowd or looking for a cozy meal prep option, this recipe delivers every time. Bonus: It’s naturally gluten free and easily made vegan.
This meatless chili pairs perfectly with my Jalapeño Cornbread or served over an Air Fryer Baked Potato for the ultimate comfort meal.
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💖 Why This Recipe Works
- Quick-cook comfort food: Ready in under an hour with just 2 minutes of pressure cook time.
- Protein-packed: Beans provide plant-based protein and fiber to keep you full.
- One-pot magic: Minimal cleanup with maximum flavor.
⭐ Star Ingredients
- Mixed Beans: Red kidney, black, and pinto beans add hearty texture and protein. Use canned beans for speed and convenience.
- Chili Powder & Spices: This is where the flavor lives. Don’t skimp! A mix of chili powder, cumin, and paprika brings boldness and warmth.
- Masa Harina: My go-to trick for a thicker, more authentic chili. It adds a subtle corn flavor and helps create that slow-simmered texture in just minutes.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spice it up: Add chipotle peppers in adobo or cayenne for heat.
- Add veggies: Zucchini, mushrooms, or sweet potatoes make tasty additions.
- Make it smoky: Use smoked paprika or add a splash of liquid smoke.
- Boost the protein: Stir in diced tofu or tempeh for extra meatless protein.
- No masa harina? Use cornstarch or blend a portion of the beans to thicken.
Serve this vegetarian chili with a slice of Whole Wheat Irish Soda Bread for a hearty, rustic pairing or Plantain Tortillas. For a lighter option, serve with Cauliflower Pizza Crust—perfect for scooping and soaking up all that flavorful chili goodness.
🔪 How To Make This Vegetarian Chili Instant Pot Recipe
- Step 1: First, hit the sauté or sear button on your Instant Pot and add the oil. Then, sauté the diced onion and peppers for 6 minutes. Hit cancel. Then, add ¼ cup of the vegetable broth. Scrape the bottom of your pot to deglaze it.
- Step 2: Next, add the remaining ingredients to your Instant Pot EXCEPT the masa harina. Stir to combine everything. Close the lid, push the pressure valve to the sealing position, hit pressure cook on manual, and set the time for 2 minutes.
- Step 3: Once the Instant Pot beeps, push your pressure valve to the venting position and release all of the pressure.
- Step 4: Hit the sauté or sear button again. Once the chili is simmering, add the masa harina and let your chili thicken. If you are using cornstarch, make a cornstarch slurry using equal parts water to cornstarch. Serve and Enjoy!
💡Hint: If using cornstarch instead of masa harina, mix it with equal parts cold water first to create a slurry. This prevents clumping in your chili.
👩🍳 Expert Tips
- Always deglaze: This step is key in any pressure cooker chili to avoid that Instant Pot Burn warning.
- Canned beans only: Because this chili cooks so quickly, dry beans won’t have enough time to soften.
- Let it rest: The flavors deepen as it cools. Leftovers taste even better the next day.
💭 FAQs
The spice blend. A mix of chili powder, cumin, paprika, oregano, and garlic builds layers of flavor. Sautéing your onions and spices boosts this even more.
Nope! This vegan chili Instant Pot version skips it and still turns out rich and hearty thanks to diced tomatoes and masa harina.
It’s a finely ground corn flour used in tortillas. In chili, it thickens the broth and adds a delicious subtle corn flavor.
Sure—but it won’t be vegetarian. Stick with vegetable broth for a fully plant-based chili.
Store in the fridge for up to 5 days or freeze in airtight containers for up to 3 months.
💖 Serving Suggestions
Wondering what to serve with vegetarian chili?
- Serve with shredded cheese, diced avocado, or sour cream on top for some added creaminess and richness.
- Pair with warm Jalapeno Cornbread or tortilla chips for a satisfying crunch.
- Add a side of Instant Pot Long Grain Rice or Instant Pot Quinoa to make it a heartier meal.
- Top with chopped cilantro, green onions, or jalapenos for a burst of freshness and flavor.
- Serve with a simple sala, Steamed Vegetables or Twice Baked Potatoes on the side to balance out the rich and spicy flavors of chili.
🍽 More Instant Pot Recipes To Try
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Instant Pot Vegetarian Chili
Ingredients
- 1 Onion Diced
- 2 Bell Peppers Diced, any color
- 1 Tablespoon Oil
- 1, ½ Cups Northern White Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Pinto Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Black Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Black Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Kindney Beans dry and soaked overnight, or canned - drained
- 1 Can Fire Roasted Diced Tomatoes
- 2 Cups Vegetable Broth
- 2 Tablespoons Chili Powder
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- ¼ Teaspoon Onion Powder
- 3 Tablespoons Masa Harina or cornstarch as a substitute.
Instructions
- Set the instant pot to sauté. When pot is hot, add the oil and diced onion and peppers. Sauté for 6 minutes.
- Cancel sauté mode and ¼ cups of broth. Scrape the instant pot line to deglaze the pot.
- Add the remaining ingredients except the masa harina, close the lid and seal the pressure valve. Cook on high pressure for 2 minutes
- Quick release pressure and set the pot to sauté.
- Once chili is simmering, stir in the masa harina and let the chili thicken.
So hearty and flavorful—loved how easy this was in the Instant Pot!