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Instant Pot Vegetarian Chili Recipe with Dry Beans Instant Pot Vegetarian Chili Recipe with Dry Beans


Instant Pot Vegetarian Chili Recipe with Dry Beans

Written by: Lucas Johnson

This hearty vegetarian chili, packed with protein-rich beans and vibrant veggies, is my go-to comfort food. It's simple, flavorful, and perfect for cozy nights in. Just toss, pressure cook, and enjoy!

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I'm always on hunt for hearty meals that don't require hours of prep. This instant pot vegetarian chili hits all right notes - flavorful, filling, and fuss-free. Using dry beans might seem daunting, but trust me, they're game-changers here. They soak up all that savory goodness while cooking, creating a rich texture you can't get from canned beans. Plus, this one-pot wonder lets you toss everything in, set it, and forget it. Perfect for busy weeknights or lazy weekends when you want comfort food without the hassle.

Ingredients for Vegetarian Chili with Dry Beans

  • Kidney beans: Nutritious legumes adding protein and fiber, creating a hearty base for the chili with a satisfying texture.
  • Black beans: Another protein and fiber powerhouse, adding depth and richness to the chili, complementing the kidney beans beautifully.
  • Onion: Essential aromatic base, providing savory depth and flavor to the chili, enhancing the overall taste profile.
  • Garlic: Intense flavor enhancer, infusing the chili with a robust and aromatic taste, elevating the dish to another level.
  • Bell pepper: Sweet and colorful addition, offering a pop of freshness and crunch, balancing the flavors in the chili perfectly.
  • Diced tomatoes: Tangy and juicy, adding acidity and brightness to the chili, creating a well-rounded and flavorful dish.
  • Tomato sauce: Thick and rich base, enhancing the tomato flavor and providing a velvety texture to the chili.
  • Vegetable broth: Adds depth and umami to the chili, ensuring a rich and flavorful broth without overpowering the other ingredients.
  • Chili powder: Signature spice blend, infusing the chili with warmth and complexity, giving it that classic chili flavor.

Essential Tools for Making This Chili Recipe

  • Instant Pot: Essential for pressure cooking the dry beans and vegetables quickly, infusing flavors in a fraction of the time.
  • Knife: Needed for dicing the onion, garlic, and bell pepper to add texture and flavor to the chili.

Instant Pot Vegetarian Chili Recipe with Dry Beans

This Instant Pot Vegetarian Chili Recipe with Dry Beans is a hearty and nutritious meal, perfect for a quick and easy dinner. Packed with protein and fiber, this chili is both filling and flavorful.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Vegetarian
Servings 6 servings
Calories 320 kcal


  • Instant Pot


Main Ingredients

  • 1 cup dry kidney beans
  • 1 cup dry black beans
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and pepper to taste


  • Rinse the dry beans and set aside.
  • In the Instant Pot, sauté the onion, garlic, and bell pepper until softened.
  • Add the rinsed beans, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, salt, and pepper.
  • Close the Instant Pot lid and set to high pressure for 25 minutes.
  • Once done, allow natural pressure release for 10 minutes before quick releasing.
  • Adjust seasoning if needed and serve hot.


You can adjust the seasoning to your taste and add more vegetables if desired. This chili pairs well with cornbread or a side salad.

Nutrition value:

Calories: 320kcalCarbohydrates: 60gProtein: 18gFat: 1.5gSaturated Fat: 0.2gSodium: 780mgPotassium: 1050mgFiber: 18gSugar: 6gVitamin A: 800IUVitamin C: 45mgCalcium: 120mgIron: 6mg


Keyword Chili, Instant Pot, Vegetarian
Tried this recipe?Let us know how it was!

Tips for Making Vegetarian Chili Ahead of Time

Make Ahead Instructions

  • Prepare the chili as instructed and let it cool completely.
  • Store in airtight containers in the refrigerator for up to 3 days.

Freezing Instructions

  • Allow the chili to cool completely.
  • Portion it into freezer-safe containers or bags.
  • Label with the date and freeze for up to 3 months.

Adding a small square of dark chocolate to this vegetarian chili recipe can enhance the depth of flavor and add a subtle richness to the dish.

Common Questions About This Instant Pot Chili Recipe

Can I use canned beans instead of dry beans for this chili recipe?
Yes, you can substitute canned beans for dry beans. Just reduce the cooking time in the instant pot to avoid overcooking the beans.
How can I make this vegetarian chili spicier?
To add more heat to the chili, you can increase the amount of chili powder or add some cayenne pepper or chopped jalapeños.
Can I freeze the leftover vegetarian chili?
Absolutely! Let the chili cool completely, then store it in airtight containers or freezer bags. It should last in the freezer for up to 3 months.
Is this vegetarian chili recipe gluten-free?
Yes, this recipe is gluten-free as long as the ingredients you use, like the canned tomatoes and spices, are also gluten-free.
Can I add other vegetables to this instant pot vegetarian chili?
Of course! Feel free to customize the recipe by adding vegetables like corn, zucchini, or carrots to make it even heartier and more nutritious.

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