The Best Instant Pot Vegetarian Chili

This is really the best instant pot vegetarian chili you'll try!! It's also the perfect chop and dump meal. Prep everything, open some cans, and throw it all in there. Done in 10 minutes.

This post is sponsored by Redmond's RealSalt. They provide product and compensation for this post- however ALL OPINIONS are our own. we genuinely love this product, otherwise it would not be here. 

How to make vegetarian chili

This healthy vegetarian chili is totally customizable, forgiving, and if you really want some meat, you can add  turkey, ground turkey or ground beef, whatever you want. Super healthy, and you can add all the kid-friendly toppings.

You can cook it on the stove-top, slow-cooker, and I'm showing you easy instant pot vegetarian chili instructions here. 

Instant Pot Vegetarian Chili

Why pressure cooker for soups and chilis? Pressure cooking chili's and soup does just cook it for you really fast, but it also gives it the flavor as if it had slow cooked all day in delicious spices. The pressure keeps all the flavors infused but does it quickly so you actually DON'T have to spend all day cooking.

STEP 1: Chop your squashes! Rinse your red and black beans. Prepare all the things. 

I like to cut my yellow squash and zucchini in to quarters. Peel and cut your sweet potato into about 1 inch cubes and same with your butternut squash.

PRO TIP: Buy your butternut squash pre-chopped. It's inexpensive and a huge time saver. Trader Joe's sells a 12 oz bag perfect for this. I did chop mine into smaller bite size pieces.

STEP 2: The Spices!

For this chili you will need to use salt to enhance the delicious flavors of the squash and other spices. I love to use a good quality sea salt. My favorite is Redmond's RealSalt. It's mined from here in the US! and contains tons of natural minerals and nutrients. It also has the best power packed salty flavor in each small shake! So, less is more! I also use their amazing new grinders- the garlic pepper grinder is PERFECT for this recipe.

This recipe is mild, but for spicy chili you can add red pepper flakes, sub the poblano pepper for a couple jalapeños or add additional chili powder.

PRO TIP: Not all canned tomatoes are created equal, I highly recommend finding a really great quality brand you love. I am huge fans of trader joes canned tomatoes, I stock up regularly, and keep several in my pantry.

STEP 3: Place all ingredients in instant pot

I use a 6qt instant pot and it is plenty big for this soup! Add all ingredients, stir, and seal. You will cook it for 10 minutes, high pressure. I always prefer to let my food natural release if possible. Natural release is not mandatory for this recipe.

Top with delicious garnishes! I love to top my chili's with fresh cilantro, cool avocado, crunchy tortilla chips, and a dollop of sour cream (or plain greek yogurt). I also love to serve it with this incredibly easy french bread. My kids love this meal!

We'd love to hear from you!

If you tried this vegetarian chili or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

Vegetarian Chili

Quick, easy healthy instant pot vegetarian chili. Bursting with flavor and texture everyone will love! Included is stove-top and slow-cooker recipe instructions too. 

5 from 2 votes

Print Rate

Course: dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 62kcal

Author: Kadee & Desarae

Ingredients

• ▢ 1 small sweet potato chopped into 1" chunks
• ▢ 12 oz. chunked butternut squash
• ▢ 1 15 oz can diced tomatoes
• ▢ 1 15 oz can tomato sauce
• ▢ 1 zucchini chopped
• ▢ 1 yellow squash chopped
• ▢ 1 poblano pepper diced
• ▢ 1 green bell pepper diced
• ▢ 1 can black beans
• ▢ 1 can red beans
• ▢ 1 Tablespoon smoked paprika
• ▢ 1 Tablespoon cumin
• ▢ 1 Tablespoon chipotle powder
• ▢ 1 Tablespoon chili powder
• ▢ 1 Tablespoon minced garlic
• ▢ ¾ Tablespoon salt
• ▢ freshly-ground black pepper
• ▢ 1 onion
• ▢ 2 cups water or broth

Instructions

• Chop all ingredients into bite size pieces. Rise beans. 
• Place all ingredients into pressure cooker, mix. Set to soup setting, once cooker reaches pressure, cook for 10 minutes.

Stove-top Instructions

• In large stock post combine all ingredients. Simmer until sweet potato is tender.

Slow-Cooker Instructions

• In slow-cooker combine all ingredients. Cook high 3-4 hours or low 5-6 hours.
• Garnish with cheese, sour cream, and avocado.

Notes

This makes the perfect freezer meal!

If you want to add meat, ground beef, ground turkey, roasted turkey or rotisserie chicken all work well!  add 1-2 lbs total. 

 

Nutrition

Calories: 62kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 1210mg | Potassium: 497mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6925IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1.3mg

Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!