Best Instant Pot Veggie Chili is the perfect go-to recipe for a cozy, hearty meal that doesn’t compromise on flavor or nutrition. Packed with vibrant vegetables and protein-rich beans, this chili is a delicious way to warm up on a chilly day. Plus, it’s incredibly easy to make in your Instant Pot, ensuring that you spend less time at the stove and more time enjoying the comforting aroma of freshly cooked chili wafting through your kitchen.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 225
- Protein: 11 grams
- Carbohydrates: 35 grams
- Fat: 5 grams
- Fiber: 9 grams
- Sugar: 4 grams
- Sodium: 350 mg
Why Make This Best Instant Pot Veggie Chili
Making the Best Instant Pot Veggie Chili is not just an easy cooking task; it’s also an exciting opportunity to create a dish that’s packed with flavor, color, and nutrition. Using the Instant Pot significantly reduces cooking time without sacrificing any taste. This veggie chili offers a satisfying blend of spices and textures, catering to both meat-eaters and vegans alike. It’s a wholesome meal that’s perfect for weeknight dinners, gatherings, or meal prep, providing both comfort and nourishment in each bowl.
How to Make Best Instant Pot Veggie Chili
Step 1: Preparation
Set the Instant Pot to sauté mode and add 2 tablespoons of olive oil. Allow the oil to heat up, which will take about a minute.
Step 2: Sautéing Aromatics
Add 1 diced onion and 2 minced garlic cloves to the pot. Sauté until they become fragrant and the onion turns a light golden color, approximately 3-4 minutes.
Step 3: Mixing Vegetables
Toss in 1 diced bell pepper, 1 diced carrot, and 1 diced zucchini. Stir the mixture and let it cook for another 5 minutes until the veggies begin to soften. This step enhances the flavors of the vegetables, building a tasty base for the chili.
Step 4: Cooking the Chili
Stir in 1 can (15 oz) of drained and rinsed black beans, 1 can (15 oz) of drained and rinsed kidney beans, 1 can (14.5 oz) of diced tomatoes, and 2 cups of vegetable broth. Season with 2 tablespoons chili powder, 1 teaspoon cumin, and add salt and pepper to taste. Close the lid, seal the pressure valve, and set to manual high pressure for 15 minutes.
Step 5: Finishing Up
Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure. Carefully open the lid, stir the chili well, and it’s ready to be served!
How to Serve Best Instant Pot Veggie Chili
Serve your Best Instant Pot Veggie Chili hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese if desired. It pairs perfectly with crusty bread, tortilla chips, or over rice for a fulfilling meal. Consider adding slices of avocado for a creamy texture or jalapeños for an extra kick!
How to Store Best Instant Pot Veggie Chili
To store your leftover chili, let it cool completely before transferring it into airtight containers. It can be kept in the refrigerator for up to 5 days. For longer storage, freeze your chili in freezer-safe containers or bags, where it can last up to 3 months. When ready to enjoy, simply thaw overnight in the fridge and reheat on the stove or in the microwave.
Expert Tips for Perfect Best Instant Pot Veggie Chili
- For added depth of flavor, incorporate different spices such as smoked paprika or cayenne pepper.
- Feel free to swap out the vegetables based on what’s in season or what you have on hand; corn or sweet potatoes work wonderfully in this recipe.
- If you like a thicker chili, blend a portion of the beans before adding them to the pot.
- Always taste and adjust the seasoning before serving, as flavors can develop differently depending on the ingredients used.
Delicious Variations
- Spicy Vegan Chili: Add diced jalapeños or a dash of hot sauce for heat.
- Quinoa Veggie Chili: Stir in cooked quinoa for an extra boost of protein and texture.
- Cheesy Chili: Top with your favorite cheese while the chili is still warm for a melty finish.
Frequently Asked Questions
-
Can I use dried beans instead of canned?
Yes, but you’ll need to soak them overnight and adjust the cooking time in the Instant Pot. Dried beans typically require about 30-40 minutes of pressure cooking with a sufficient amount of liquid. -
Is this chili gluten-free?
Yes, this recipe contains no gluten ingredients! Just make sure your vegetable broth is certified gluten-free. -
What can I substitute for vegetable broth?
You can use water or chicken broth if not following a vegetarian diet, keeping in mind that it will slightly alter the flavor profile. -
Can I make this chili on the stovetop?
Absolutely! Just follow the same steps but simmer the chili on the stovetop for about 30-40 minutes, stirring occasionally, until the veggies are tender. -
Can I freeze chili with toppings?
It’s best to freeze the chili without toppings. Add your garnishes fresh upon reheating for the best taste and texture.
Conclusion
The Best Instant Pot Veggie Chili is a delightful dish bursting with flavor and nutrition. Its simplicity and versatility make it an ideal recipe for any day of the week. Whether you’re hosting friends or craving a comforting bowl for yourself, this chili is sure to satisfy. So gather your ingredients, get your Instant Pot ready, and indulge in a meal that’s as nourishing as it is delicious! Enjoy your culinary adventure!
Print
Best Instant Pot Veggie Chili
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A cozy, hearty veggie chili packed with vibrant vegetables and protein-rich beans, easy to make in an Instant Pot.
Ingredients
- 2 tablespoons olive oil
- 1 diced onion
- 2 minced garlic cloves
- 1 diced bell pepper
- 1 diced carrot
- 1 diced zucchini
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode and add olive oil. Heat for about a minute.
- Add onion and garlic, sauté until fragrant and onion is light golden (3-4 minutes).
- Add bell pepper, carrot, and zucchini; stir and cook for another 5 minutes.
- Stir in black beans, kidney beans, diced tomatoes, and vegetable broth. Season with chili powder, cumin, and salt and pepper to taste. Close the lid, seal the valve, and set to manual high pressure for 15 minutes.
- Once done, naturally release pressure for 10 minutes, then quick release remaining pressure. Open lid, stir thoroughly, and serve!
Notes
Garnish with fresh cilantro, sour cream, or cheese; pair with bread or rice for a fulfilling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
