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Instant Pot Vegetarian Chili Recipe with Dry Beans

A hearty and smoky vegetarian or vegan chili that can be made entirely in the Instant Pot.
4 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course, Soup
Servings 6

Equipment

  • Instant Pot

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 stems celery, diced
  • 2.5 cups dry beans (I usually do 1.5 cups navy beans, 1/2 black beans, & 1/2 cup pinto beans)
  • 4 cups water or broth
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika (I prefer smoked)
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 tsp salt
  • 1/2 chipotle chili in adobo sauce, minced
  • Optional: 1 tsp cocoa powder, frozen corn (I like fire roasted), 1 tsp masa harina
  • Toppings: grated cheddar cheese, sour cream, avocado, cilantro, tortilla chips

Instructions
 

  • Turn your Instant Pot to the Saute setting. Add oil and onions. Cook 2-3 minutes, until translucent.
  • Add carrots, celery, beans, liquid, spices, chipotle chili, and cocoa powder (if using). Turn Instant Pot to manual setting and set to 55 minutes. Be sure the top knob is sealed.
  • When the chili is done cooking, do a quick release (or wait for the slow release if you prefer a softer chili).
  • If using, stir in half a 10oz bag of frozen corn and masa harina. Let warm for several minutes.
  • Add extra salt if needed. Serve with any toppings you like.

Notes

Cocoa Powder: I go back and forth on using this. It adds depth, but also a hint of sweetness that I don't always want. Feel free to go with your mood.
Masa harina: This corn flour can be used to thicken your chili or to add a bit of a corn flavor.
Slow cooker adaptations: Saute onion in a pan on the stove before adding to the slow cooker with other ingredients. Cook on high for 4-5 hours or low for 8 hours, and add an extra cup of water.
Keyword vegetarian chili