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Vegetarian Instant Pot Chili Recipe

Vegetarian Instant Pot Chili Recipe

Photos of Vegetarian Instant Pot Chili Recipe


Full of veggies and spices, this instant pot chili is made with vegetable broth, quinoa, and tomato sauce for a vegetarian rendition of the classic dish.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins


  • 2 green bell peppers, diced
  • ½  yellow onion, diced
  • ½ jalapeno, minced and seeded
  • 4 cloves garlic, minced or pressed
  • 1 tbsp chili powder
  • ½ tbsp smoked paprika
  • 1 tsp ground cumin
  • 2 tsp salt
  • cups vegetable broth
  • 8 oz tomato sauce, (1 can)
  • ½ cup quinoa
  • 15 oz black beans , (1 can), drained and rinsed
  • 15 oz kidney beans, (1 can), drained and rinsed
  • 15 oz corn, (1 can), drained and rinsed

Optional Toppings:

  • avocado
  • cilantro
  • green onions
  • lime juice
  • vegan sour cream
  • cheese
  • tortilla chips


  1. Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot. 

  2. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.

  3. Cook using the manual button. Make sure it's set to high pressure and set the timer on the Instant Pot to 8 minutes.

  4. The Instant Pot will beep when it's finished. 

  5. Flip the valve to "venting" for a quick release. 

  6. Turn Instant Pot off and stir in beans and corn. 

  7. Let stand, uncovered for 5 to 10 minutes to let the mixture slightly thicken. 

  8. Taste and re-season if necessary.

  9. Top with desired toppings and serve.


  • Sugar: 6g
  • :
  • Calcium: 54mg
  • Calories: 254kcal
  • Carbohydrates: 49g
  • Fat: 2g
  • Fiber: 12g
  • Iron: 4mg
  • Potassium: 777mg
  • Protein: 14g
  • Saturated Fat: 1g
  • Sodium: 1045mg
  • Vitamin A: 1059IU
  • Vitamin C: 32mg
Nutrition Disclaimer
Share your thoughts on this vegetarian Instant Pot chili recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

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