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Instant Pot Vegetarian Chili
Instant Pot Vegetarian Chili
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Instant Pot vegetarian chili - easy, hearty meal for a chilly day. Customize toppings to your liking!
Ingredients:
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 3 tablespoons chili powder
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon tomato paste
  • 0.5 cup vegetable broth
  • 1 (14 ounce) can tomato sauce
  • 1 (28 ounce) can petite diced tomatoes
  • 2 (14 ounce) cans black beans, rinsed and drained
  • 2 (14 ounce) cans pinto beans, rinsed and drained
  • 1 canned chipotle chile in adobo sauce, seeded and finely chopped
  • 1 teaspoon salt, or to taste
Instructions:
  • Heat the multi-functional pressure cooker on the Saute function, add oil followed by onion. Saute until tender and slightly browned, about 5 minutes. Add garlic and cook for 1 minute. Stir in chili powder, oregano, cumin, and garlic powder. Saute with tomato paste for 1 minute. Pour in broth and tomato sauce, deglaze the pot with a wooden spoon. Add diced tomatoes, black beans, pinto beans, chipotle pepper, and salt to taste.
  • Turn off the Saute function. Seal the lid securely and select high pressure as per the manufacturer's instructions. Set the timer for 10 minutes and wait for the pressure to build for 10 to 15 minutes.
  • Follow the natural-release method for 5 minutes as per the manufacturer's instructions, then use the quick-release method for another 5 minutes. Unlock and remove the lid.
  • Taste the chili and season to your liking.

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