Instant Pot® Vegetarian Chili

This vegetarian chili is the perfect quick meal for a cool, busy day, and the Instant Pot® does most of the work. Spruce it up however you enjoy your chili served!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 322 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 2 teaspoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 3 tablespoons chili powder
• 1 medium onion, diced
• 2 (14 ounce) cans black beans, rinsed and drained
• 1 (14 ounce) can tomato sauce
• 2 teaspoons dried Mexican oregano
• 1 (28 ounce) can petite diced tomatoes
• 2 (14 ounce) cans pinto beans, rinsed and drained
• 1 canned chipotle chile in adobo sauce, seeded and finely chopped
• 0.5 cup vegetable broth

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).

Step 2

Stir chili and taste; adjust seasonings to your personal preference.

Step 3

Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.