Top 5 Instant Pot Vegetarian Chili Recipes You Must Try

Welcome to Satisfying Scoops! If you’re on the hunt for hearty, delicious, and easy-to-make vegetarian chili recipes, you’re in the right place. These Instant Pot vegetarian chili recipes not only pack a flavorful punch but are also incredibly satisfying. Let’s dive into our top five picks that will warm your heart and fill your belly!

Table of Contents

• 1. Classic Vegetarian Chili
• 2. Sweet Potato and Black Bean Chili
• 3. Spicy Quinoa and Lentil Chili
• 4. White Bean and Kale Chili
• 5. Smoky Chipotle Vegetarian Chili
• FAQs

1. Classic Vegetarian Chili

Ingredients

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• Salt and pepper to taste

Instructions

1. Sauté the Vegetables: Use the sauté function on your Instant Pot to cook the onions and garlic until fragrant.
2. Add the Remaining Ingredients: Stir in the bell peppers, beans, diced tomatoes, chili powder, cumin, salt, and pepper.
3. Pressure Cook: Seal the lid and set the Instant Pot to high pressure for 15 minutes.
4. Release and Serve: Once the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure. Serve hot!

Why You’ll Love It

This classic recipe is a staple for a reason. It’s easy to make, filled with protein, and bursting with flavor!

2. Sweet Potato and Black Bean Chili

Ingredients

• 2 sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Sauté the Base: Start by sautéing the onion and garlic until softened.
2. Add Sweet Potatoes: Stir in the sweet potatoes and cook for a few minutes.
3. Mix in the Rest: Add black beans, diced tomatoes, smoked paprika, and vegetable broth.
4. Pressure Cook: Seal the lid and cook on high pressure for 10 minutes.
5. Serve: After a natural release, serve your chili with a sprinkle of cilantro or avocado.

Why You’ll Love It

The sweet potatoes add a natural sweetness and creaminess that balances perfectly with the spice, making this chili a hit for everyone!

3. Spicy Quinoa and Lentil Chili

Ingredients

• 1 cup quinoa, rinsed
• 1 cup green or brown lentils, rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 4 cups vegetable broth
• Salt, pepper, and a pinch of cayenne (for heat)

Instructions

1. Sauté: Begin by sautéing the onion and garlic.
2. Combine Ingredients: Add quinoa, lentils, diced tomatoes, vegetable broth, chili powder, salt, pepper, and cayenne.
3. Pressure Cook: Cook on high pressure for 12 minutes.
4. Release and Serve: After a natural release, enjoy your hearty chili!

Why You’ll Love It

This protein-packed chili is not only filling but also offers a delightful texture with the combination of lentils and quinoa.

4. White Bean and Kale Chili

Ingredients

• 2 cans white beans (cannellini or navy), drained and rinsed
• 1 bunch kale, chopped
• 1 can diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 3 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Sauté the Base: Cook the onion and garlic until fragrant.
2. Add Ingredients: Stir in white beans, kale, diced tomatoes, Italian seasoning, vegetable broth, salt, and pepper.
3. Pressure Cook: Seal and cook on high pressure for 10 minutes.
4. Serve: After a natural release, serve warm with crusty bread.

Why You’ll Love It

This light yet satisfying chili is perfect for those who want a healthier option. The kale adds a nice crunch and loads of nutrients!

5. Smoky Chipotle Vegetarian Chili

Ingredients

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Sauté the Aromatics: Start by sautéing onion and garlic until tender.
2. Combine All Ingredients: Mix in beans, diced tomatoes, chipotle peppers, smoked paprika, vegetable broth, salt, and pepper.
3. Pressure Cook: Seal and cook on high pressure for 15 minutes.
4. Serve: Allow for a natural release and serve hot.

Why You’ll Love It

The smoky flavor from the chipotle peppers adds depth and richness, making this chili a standout dish that’s sure to impress.

FAQs

Can I make these recipes ahead of time?

Absolutely! Chili often tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to five days.

Can I freeze these chili recipes?

Yes, these vegetarian chilis freeze well! Allow them to cool completely before transferring to freezer-safe containers. They can last up to three months in the freezer.

What can I serve with chili?

Chili pairs wonderfully with cornbread, tortillas, or a simple green salad. Don’t forget toppings like avocado, cheese, or fresh cilantro!

Are these recipes gluten-free?

Yes, all the recipes listed here are naturally gluten-free. Just ensure that any additional ingredients you use are also gluten-free!

Conclusion

We hope these Instant Pot vegetarian chili recipes inspire you to create a comforting and satisfying meal. With their rich flavors and wholesome ingredients, they’re perfect for any occasion. Don’t forget to share your creations and enjoy every spoonful!

For more Instant Pot recipes and inspiration, explore Instant Pot’s official website or check out EatingWell for healthy meal ideas.

Happy Cooking! 🥣