Instant Pot vegetarian chili is the perfect hearty, people-pleasing meal!
A savory tomato base filled with lentils, beans, veggies, and seasonings tastes like it’s been simmering all day!
The Instant Pot makes food taste like it’s been slow-cooked for hours, even though it takes a fraction of the time a Crockpot needs!
Instant Pot Vegetarian Chili
- Budget-friendly and loaded with fiber and nutrients, this is the perfect meatless meal recipe that tastes even better the next day when all the flavors have blended!
- There are dozens of ways to enjoy chili so it can be a new meal every time you make it!
- Make a DIY chili bar and set out toppings like shredded cheese, black olives, jalapenos, green chilis, avocado, tortillas, cornbread, or this tasty corn casserole.
Ingredients and Variations
Beans – Any beans will do! Black beans, white (navy) beans, kidney beans, and even garbanzo beans will add texture and flavor to vegetarian chili! Drain and rinse canned beans thoroughly before using and if using dry beans, cook them in the Instant Pot before using (refer to the user manual for your make and model).
Vegetables – Besides corn and celery, finely chopped broccoli, sweet potato, shredded zucchini, and carrots are great ways to get healthy veggies into the bellies of picky eaters!
Seasonings – Taco seasoning can be up-leveled with a few dashes of red pepper flakes or cayenne pepper for more heat.
Variations – Stretch that budget further and serve vegetarian chili over white or brown rice or quinoa or make a chili mac and stir in cooked elbow macaroni before serving.
How to Make Instant Pot Vegetarian Chili
Instant Pot Vegetarian chili is the perfect hearty, people-pleasing meal!
- Combine all ingredients (per the recipe below) in the Instant Pot and stir well.
- Cover and cook for 12 minutes. Allow for a natural release.
- Season before serving.
Storing Leftover Chili
- Keep leftover Instant Pot vegetarian chili in a covered container in the refrigerator for up to 3 days or in the freezer for up to 4 months.
- Defrost in the refrigerator and reheat in the microwave or on the stovetop.
Other Instant Pot Dinner Faves
Did you make this Instant Pot Vegetarian Chili? Be sure to leave a comment and rating below!
Instant Pot Vegetarian Chili
Equipment
Ingredients
- 12 ounces black beans 1 can, drained and rinsed
- 10 ounces corn kernels 1 can, drained and rinsed
- 1 cup French lentils dried *See note
- 10 ounces chile-style diced tomatoes with liquid, 1 can
- 2 cups water none if lentils are pre-cooked
- ½ cup tomato sauce
- 2 stalks celery chopped
- 2 cloves garlic minced
- 2 teaspoons taco seasoning
- salt and pepper to taste
Instructions
- Place all ingredients in the Instant Pot and give everything a good stir.
- Select the "Soup/Chili" setting and set for 12 minutes.
- Seal and allow to natural release.
- Taste and season with salt and pepper if desired. Garnish with sour cream, cheese, or cilantro.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Repin this Instant Pot Vegetarian Chili
Success! Used “manual” setting on my Instant Pot for 14 minutes with NPR. Family loved it over rice with shredded chea cheddar and sour cream.