Healthy and hearty Instant Pot Vegetarian Chili with beans, veggies, quinoa and irresistible smoky flavors. Full of fiber and protein, vegan friendly and ready in just over 30 minutes!

Instant Pot vegetarian chili in a bowl topped with avocado, cilantro, lime and tortilla chips.

Warm up with a hot bowl of highly nutritious and mouth wateringly delicious Instant Pot vegetarian chili. It’s one of my favorites along with healthy white chicken chili and this high protein turkey chili!

If you love spicy chili, then you will love this buffalo chicken chili in Instant Pot for sure!

From traditional meaty Instant Pot chili to this veggie chili there are so many variations of chili to enjoy. Plus, it can feed a crowd if needed or if not the leftovers taste great for days.

The best thing about this chili recipe, other than flavor, is that it is so versatile just like many other healthy soup recipes. The vegetables I used produced such bold flavors but you can definitely replace them with what you have on hand.

Watch it disappear even among carnivores. A winner!

Close up of Instant Pot vegetarian chili.

Why You’ll Love This One Pot Healthy Chili

  • Flavorful: The combination of fire roasted tomatoes, chipotle pepper in adobo sauce, cumin and chili powder will steal the heart of any carnivore.
  • Nutritious: This vegetarian chili recipe is high in fiber and protein thanks to the beans and quinoa. It is naturally gluten free and a vegan chili if you skip adding some toppings.
  • Convenient: You can make this with canned or dry beans without soaking the night before. Plus, it’s adaptable to veggies you have on hand.
  • Dump and go: Pressure cooking means there is no need to saute anything, it’s perfect for weeknight meals and ready in just over 30 minutes!

Ingredients Needed

  • Onion and garlic: Fresh chopped onion and minced garlic are a must for any chili recipe. They are definitely a pantry staple in this Ukrainian household.
  • Veggies: I used okra and beet leaves, however, you can really use whatever you have on hand.
  • Quinoa: Uncooked and I buy pre-washed quinoa, so no need to rinse. The only source of plant-based complete protein. It thickens the chili and tastes delicious after absorbing delicious flavors from liquids.
  • Beans: Canned black beans, white beans, red kidney beans, I recommend low sodium for health reasons. You can also use cooked Instant Pot black beans and Instant Pot kidney beans. Or here is step-by-step tutorial how to cook dried beans on the stove.
  • Peppers: Bell peppers, one of them being a green bell pepper. Chipotle pepper in adobo, minced. Jalapeno pepper – seeds or no seeds, depending on how hot you want it.
  • Spices: Chili powder, cumin, salt and pepper.
  • Liquids: Low sodium vegetable broth or water. If you are not strict vegetarian or vegan, chicken broth will work too.
  • Tomato sauce: No salt added or low sodium to keep chili from being overly salty. You will also need a can of fire roasted diced tomatoes.
  • Chili toppings: Avocado, red onion, yogurt, cheese, cilantro, and tortilla chips for serving.

How to Make Instant Pot Vegetarian Chili

Instant Pot veggie chili comes together easily and then cooks in only 15 minutes thanks for electric pressure cooker! Just add ingredients in the order list, set and go.

Bell peppers, chipotle peppers, quinoa, okra, beet leaves, beans and spices in inner pot of pressure cooker.

Add: To your 6 or 8 quart Instant Pot, add the onion, garlic, bell peppers, veggies, quinoa, beans, jalapeno, chipotle pepper, spices, broth, tomato sauce, tomatoes, and tomato paste.

In that order. No need to stir, just press down with a spoon.

Cook: Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 15 minutes.

Vent: Allow pressure to release naturally for 5 minutes and then turn the valve to Venting position to release remaining pressure.

Instant Pot vegetarian chili with a ladle in the pressure cooker pot.

Important Tips

  • Smoke: Fire roasted tomatoes add an incredible smoky flavor but you can definitely use regular tomatoes as well. Then add 1 tsp of smoked paprika or more chipotle in adobo to taste. Jarred red peppers would be good, too.
  • No tomato sauce? Adding the tomato sauce is mostly for color. So, if you would rather use only diced tomatoes in this recipe, go for it but I would recommend adding a 6 oz can of tomato paste.
  • Substitutions: Swap out the chili in adobo for chipotle chili pepper powder or smoked paprika. Use whatever beans or colored bell peppers you have on hand. Variety of beans and green pepper just adds more flavor.
  • Instant Pot size: For 3 quart size, cut all ingredients in half but keep same cooking time. Double the recipe in a 8 quart Instant Pot. Add 1.5 times ingredients, same cook time. Could add extra can of beans.

Topping Ideas

A bowl of veggie chili is the perfect vehicle for personalizing your toppings! Here are a few favorites:

  • Cilantro
  • Avocado
  • Diced red onion
  • Cheddar cheese
  • Yogurt or sour cream (vegan if needed)
  • Fresh lime slices
  • Tortilla chips
  • Hot sauce

Storage and Reheating

I made this veggie chili in my 6 quart Instant Pot and it serves 6 adults generously. But it also tastes amazing for days to come. Hello, leftovers!

Store: Store this chili in an airtight container in the fridge for up to 5 days. You can even keep it in the inner portion of the Instant Pot with a tight fitting lid if you have one.

Reheat: If frozen, allow to thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low heat, only the amount you need.

Can I Freeze Leftover Chili?

Yes, chili freezes well and will keep for up to 3 months in an airtight container. Allow room for expansion when freezing. To save money, I love using gallon size silicone resealable bags.

More FAQs

What to serve with vegetarian chili?

Soup and salad pair so well together! Try this Mexican kale salad, its ingredients compliment the chili so well. Cornbread with almond flour is another favorite side.

What other veggies can I use in this chili recipe?

Cauliflower, kale, potatoes, sweet potatoes, zucchini, mushrooms, and eggplant are all great options.

How to use dried beans in this recipe?

Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.

Can I make this in a slow cooker?

Although this has not been tested, my starting recommendation would be to add all ingredients (except toppings) to your slow cooker and cook on low for 4-6 hours until vegetables are tender.

More Instant Pot Vegetarian Recipes

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Instant Pot Vegetarian Chili with red onion, avocado, cilantro and yogurt in a bowl.
Instant Pot vegetarian chili in a bowl with tortilla chips, sliced lime, and cilantro.

Instant Pot Vegetarian Chili

Hearty Instant Pot Vegetarian Chili with beans, veggies, quinoa, and smoky flavours. Full of fiber, protein, vegan friendly, and ready in just over 30 minutes.
4.92 from 12 votes
Servings 6 servings
Calories 296
Diet Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Pressure Up & Down 20 minutes
Total Time 55 minutes


  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 2 bell peppers (1 colored + 1 green) finely chopped
  • 3 cups any veggies (I used okra and beet leaves) chopped
  • 1/4 cup quinoa uncooked
  • 14 oz can black beans low sodium
  • 14 oz can white beans low sodium
  • 14 oz can red kidney beans low sodium
  • 1 jalapeno seeded or leave seeds for heat
  • 1 chipotle pepper in adobo minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • Ground black pepper to taste
  • 1 cup low sodium veggie broth or water
  • 14 oz can tomato sauce low sodium
  • 14 oz can fire roasted diced tomatoes
  • 6 oz can tomato paste
  • Avocado, red onion, yogurt, cheese, cilantro and tortilla chips for serving


  • In 6 or 8 quart Instant Pot, add all ingredients in the following order: onion, garlic, bell peppers, veggies, quinoa, all beans, jalapeno, chipotle pepper, chili powder, cumin, salt, pepper, broth, tomato sauce, diced tomatoes and tomato paste. No need to stir, just flatten top with a spoon.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
  • After stew is ready, wait for 5-10 minutes to avoid splatters and then turn valve to Venting position.
  • When pressure pin is down, open the lid and stir.
  • Serve hot with your favorite toppings.


  • Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting lid for up to 5 days.
  • Freeze: Chili freezes well and will keep for up to 3 months in an airtight container. Allow room for expansion when freezing.
  • Reheat: Thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low amount you need.
  • Making chili with dried beans: Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.
  • 3 cups of any veggies: Good veggies are cauliflower, kale, potatoes, sweet potatoes, zucchini, eggplant and bell pepper. Green pepper adds nice flavor.


Serving: 2cups | Calories: 296kcal | Carbohydrates: 47g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 502mg | Fiber: 15g | Sugar: 7g
Course: Soup and Stew
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This recipe turned out perfect with a mix of dried beans, red, black and chick peas. I have tried many of your recipes and they are always great! Thank you for making cooking easier and having gf and df alternatives.

  2. 5 stars
    Really excellent recipe Olena! I really enjoyed this veggie chili. Great for the summer months and so full of flavours. I really enjoy all your instant pot recipes. And other recipes of yours I have tried have also been great. You really know your food!

    P.S. I see you are from Canada also, but I notice you use US imperial quantities. Is that because the majority of your audience is American?

  3. 4 stars
    I think this recipe is wonderful and the quinoa really gave some extra ‘meaty texture’. Just one other comment/question. I put all ingredients in my 6 qt instant pot as your recipe recommended. Unfortunately this was the first time I ever got the ‘burn’ message. Fortunately we were able to save the meal but it truly did burn on to the bottom of the pot. Any suggestions on how to avoid this in the future?
    Thanks for all your hard work!

    1. Hm, this recipe is one of very least ones to cause Burn. There are so many veggies and they start to release liquid immediately after boiling and help IP to come to pressure. You either forgot to add broth or stirred tomatoes or added quinoa to the bottom. Important to follow ingredients in which order they are added. You can also refer to my Burn message article for more help.

  4. 5 stars
    I was wondering if I use dry beans. You said to cook for 40mins. Even if I soak? And if I use zucchini or eggplant won’t they disintegrate with that long cooking. Sorry my insta pot is still a bit new.
    Normally dry bean cook in 15 to 20 min after soaking.
    Thank you so much!!

    1. No need to soak beans. I can vouch for dried beans because that is what I tested with. Soaked beans will need less liquid and cook time. All veggies disintegrate in IP even after 5 mins cook time.

  5. 5 stars
    This looks amazing but unfortunately I cannot tolerate quinoa. Any substitutes or okay to omit if I reduce the water by one cup?

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