This Instant Pot Vegetarian Chili is packed with tons of healthy summer vegetables! It’s fresh, filling and easy to make!
How many of you have an instant pot? I got mine a few months ago and honestly have only used it 3 times so far, haha. A while ago I asked on my Facebook page if people would be interested in vegetarian instant pot recipes and I got an overwhelming yes, so I’m really trying to deliver!
My husband is convinced that the only reason they created the instant pot was to come up with a way to make pressure cookers cool and I can’t say that I disagree with him 🙂
My goal is to make a lot of non-soup recipes, but I figured I’d start with something easy like chili to get the hang of things. This is no ordinary instant pot vegetarian chili though! It’s packed with summer vegetables like zucchini, squash and corn.
I also used fresh tomatoes instead of canned ones like I usually use in my chili recipes. Truth be told I’m not a huge soup person. I’m not sure if it’s because I live in the desert and it’s hardly ever soup weather here, or if it’s just not my cup of tea. But, chili I can totally get on board with!
Chili is thick and has lots of beans in it and you can eat it with crackers and avocado. I probably eat chili more often in the colder seasons, but I still really enjoy it in summer too. It’s one of my favorite one pot meals and it usually tastes even better the day after you make it.
The instant pot makes this recipe really quick and easy! You do have to spend a little time chopping all the veggies, but once they’re in the instant pot with all the other ingredients, it goes quickly. You just close the steam valve (don’t forget to do this! Trust me, it doesn’t work if you don’t 🙂 ) set it to pressure cook for 8 minutes and you’ve got delicious perfectly cooked chili!
I hope you enjoy this recipe! I’d love to hear from you if you want to see more instant pot recipes on here and let me know if you have any suggestions of recipes you’d like for me to make in it! 🙂Print
- 2 teaspoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red pepper, diced
- 3 medium tomatoes, diced
- 1 cup corn kernels, fresh or frozen
- 3 cans beans, drained and rinsed (I like to use black, kidney and pinto)
- 2–3 cups vegetable broth, depending on how thick you prefer. I usually use 2 1/2 cups
- 2 1/2 teaspoons chili powder
- 2 1/2 teaspoons cumin
- 1 1/2 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon coconut sugar
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 1 (6 oz) can tomato paste
- Press the ‘sauté’ button on your instant pot. Add the olive oil and the onion. Cook for 1 minutes and then add the garlic. Cook for another 30 seconds and add the tomatoes, red pepper, zucchini, squash and corn.
- Cook vegetables until slightly softened, 2-3 minutes. Add the beans, broth and all the spices. Stir until combined and add the tomato paste right on top of everything. You don’t need to stir it in. If you do, there is a chance it will be too thick and burn.
- Turn the sauté mode off. Securely fasten the lid on the instant pot and set the pressure valve to closed. Press the ‘pressure cook’ button and set it for 8 minutes.
- Once it’s finished cooking, carefully turn the pressure valve to open and wait for all the steam to be released. Open your instant pot and give the chili a good stir before serving. Add your favorite toppings and enjoy!
Chili can be stored in an airtight container in the refrigerator for up to 4 days.