Instant Pot Vegetarian Chili

It’s one of my favorite unofficial days of the year: the first chili recipe! This Instant Pot Vegetarian Chili made with canned beans, sweet potato, quinoa, and a rainbow of southwest spices is more than deserving of this year’s #1 spot. It’s rich and hearty, strikes an ideal balance between spicy and sweet, and, thanks to the Instant Pot, cooks in minutes instead of hours.

Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spice. This is the BEST veggie chili recipe! Thick, not too spicy, hearty, and the pressure cooker makes the prep simple!

If a single recipe concept could be extended to an entire food group, chili would have my top vote. With all of its delicious potential and recipe variations, from Crock Pot White Chicken Chili to Healthy Turkey Chili to Paleo Chili (another Instant Pot chili recipe), it’s a meal I never grow tired of creating or eating.

Chili can feed a crowd if you need it to and tastes fabulous leftover if you don’t, and it’s also perfectly poised to serve as a vehicle for a) your daily serving of veg and b) TOPPINGS.

Although this is a recipe for Instant Pot Vegetarian Chili, it is plenty hearty enough to stand on its own as a full meal. Depending upon your topping selections, this is actually an easy vegan chili (just leave off the dairy), BUT its robust blend of spices and rich, thick texture will satisfy the more carnivorous members of your family too.

Instant Pot Vegetarian Chili. Packed with black beans, kidney beans, quinoa, and sweet potato.

The base of this vegan chili recipe is one of my personal favorite chili recipes of all time and the one I made most often, my Slow Cooker Sweet Potato Quinoa Chili. Like that original chili recipe, its complex, cooked-all-day flavor hails from one of my secret spice weapons, chipotle chili powder. Chipotle gives the Instant Pot Veggie Chili a touch of smokiness, and this spice in particular is a dream pairing with the natural sugars in the sweet potatoes.

In addition to the black beans and quinoa present in my original slow cooker chili, I also added red beans. They add an extra layer of texture and additional protein and fiber, and they ensure that even though this chili is vegetarian, it’s just as satisfying as its meat counterparts.Easy Instant Pot Vegetarian Chili made in just one pot for a delicious dinner.

Instant Pot Vegetarian Chili—An All in One Healthy Meal

As I discovered when I first made Instant Pot Chili (<—this recipe is an excellent option if you are looking for easy Instant Pot chili recipe with veggies but absolutely must have meat too), an added benefit of making chili in the Instant Pot or a similar electric pressure cooker is the fact that thanks to the sauté function, 100% of the recipe comes together in one pot. You don’t need cook any of the aromatics or even the quinoa separately.

(This is the Instant Pot I own, by the way. I’ve had it for more than a year now and love it more each time I use it. It’s also been on sale recently, so if you are on the fence, that’s a great reason to go for it! Easy Instant Pot chili is also another great reason, just sayin’. 😉 I even have 15 Healthy Instant Pot Recipes to get you inspired!)

To make the best veggie chili in the Instant Pot, start by sautéing the onions, spices, and sweet potatoes. Add the liquid. Set it. Walk away.

This is prime time to tidy the kitchen and pour yourself some wine, but don’t wander far.  After just 8 minutes of pressure cooking, your quinoa will be perfectly cooked, the sweet potatoes tender, and the Instant Pot Vegetarian Chili ready for its finishing touches.

Or in my case, its finishing smothering. Greek yogurt, avocado, chips, cheese, cilantro! When it comes to chili toppings, I will take them all, please and thank you.

Healthy Instant Pot Vegetarian Chili. Hearty, filling, and delicious!

Happy Chili Season!

Recommended Tools to Make Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spice. This is the BEST veggie chili recipe! Thick, not too spicy, hearty, and the pressure cooker makes the prep simple!
5 from 10 votes
Leave a Review »

Instant Pot Vegetarian Chili

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spices. BEST veggie chili!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion — 1/4-inch diced
  • 2 medium sweet potatoes — peeled and 1/2-inch diced (about 4 generous cups)
  • 2 medium red bell peppers — 3/4-inch diced
  • 4 cloves garlic — minced
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons kosher salt
  • 2 1/2 cups low-sodium vegetable broth
  • 1 (8-ounce) can low-sodium or no-salt-added tomato sauce
  • 1/2 cup uncooked quinoa
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
  • 1/2 teaspoon granulated sugar

For serving:

  • Sliced avocado
  • Chopped fresh cilantro
  • Shredded cheese
  • Crushed tortilla chips
  • Nonfat plain Greek yogurt or sour cream

Instructions

  1. To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.

  2. Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).

  3. Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
  4. Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Course: Main Course
Cuisine: American, Mexican
Keyword: Instant Pot Chili, Instant Pot Vegetarian Chili, Vegetarian Chili

Nutrition Information

Amount per serving (1(of 6)) — Calories: 301, Fat: 4g, Carbohydrates: 57g, Fiber: 12g, Sugar: 10g, Protein: 12g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spice. This is the BEST veggie chili recipe! Thick, not too spicy, hearty, and the pressure cooker makes the prep simple! #wellplatedrecipes #instantpot #chili #healthy #vegetarian

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

41 comments

  1. This looks gorgeous – proper cosy Autumn food too!

  2. We love chili and I like the fact that it’s such an adaptable recipe – you can put almost anything you like into it. To me it’s “the burrito of soups” – you can add anything! While I don’t have an Instant Pot, this still sounds like a recipe I could easily make on the stove. Hope you’re managing to get your new house put together. It can seem so daunting – we moved here 8 years ago and we doubled the size. Fortunately we have tons of storage space but still purging before making the move was helpful. Just had to be brutal and never look back! Anyway, Teddy certainly looks happy – such a cutie he is.

  3. This chili is literally a fiesta in a bowl!

  4. This is SUCH a great recipe addition for my Instant Pot! Love it! Thanks so much. :)

  5. We didn’t miss the meat at all, yum!

  6. This vegetarian chili looks so hearty and delicious! Love that it’s made in the Instant Pot! Makes for a quick and easy dinner!

  7. This looks great and will be good for a weeknight dinner. Thanks for sharing

  8. Heather S Christo Reply

    I love this- I need to pull out my slow cooker and start using it- the season is definitely here for chili!

  9. Such a perfect cold weather meal! I LOVE Chili!

  10. This chili is epic, and I love how healthy it is too. Thanks!

  11. I can’t wait to warm up tonight with a bowl of this!

  12. This post shows 17 comments but for some reason, they’re not visible. Hope it’s not just my computer again. I have been getting posts, thankfully.

    • Hi Chris, I’m not sure what the issue might be if you’re not seeing the comments! I’m glad to hear you’re once again getting posts.

  13. A new favorite for fall nights! Really delish!

  14. I agree chili should be a food group!

  15. Can a slow cooker replace the instant pot for this recipe?

  16. Made this for dinner tonight. Quick, easy, and DELICIOUS! My husband thought I spent all day cooking the chili because the flavor was so developed. Great recipe, as always! 

  17. do you think I could half recipe?

  18. Darlene Worthington Reply

    Erin, I am a Instapot Newbie, am gingerly tiptoeing my way. I bought your instapot too, but when you say cook on HIGH, that instapot control panel really doesn’t have a lo/hi setting. What would you suggest I do? Thanks!

    • Darlene, if you select “pressure cook” there should be a separate “+” button elsewhere on the machine that indicates high. That’s what you want to use. I hope that helps and you can always reference the manual too!

  19. I’ve been looking for gluten free recipes for the Instant Pot. I can’t wait to give this chili a try. Thanks for sharing!

  20. Thank you for this wonderful recipe! I made it once on the stove-top and loved it. While I love it as is, I am trying to turn some meat loving chili freaks into vegetarians and want to add even more flavor. So, what do you think about adding a can of beer?
    This is an adaption from your Slow Cooker Turkey Quinoa Chili, which includes beer. Is there any reason you didn’t bring it to the veggie version? I would very much appreciate your advice.

  21. If I wanted to double this (or even 1.5x it), would the ratios/ proportions all stay the same? I’m cooking for a crowd!

    • Hi Elizabeth, I haven’t tried doubling this, but I think it could work provided your Instant Pot is big enough. If you decide to experiment, I’d love to hear how it goes.

  22. I made this last night and reviewed on Yummly. EXCELLENT recipe. I wouldn’t change a single thing. I agree that the smoked chipotle powder kicks it up a notch. This is my first time making one of your recipes but if they’re all this good, I’m in!! Which of your recipes should I make next?

  23. What if I don’t have chipotle chili spice available to me,  can I double the chili pepper spice?

    • Hi David, I would increase the chili powder a little bit and then adjust to your taste. Smoked paprika could also be a nice addition! I hope you enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *