Hearty & Healthy Instant Pot Vegetarian Chili: Your Ultimate Meatless Meal!
Experience the comforting flavors of this Instant Pot Vegetarian Chili – a satisfying, nutritious, and incredibly delicious meal packed with wholesome lentils, various beans, protein-rich quinoa, and an abundance of fresh vegetables. You’ll never miss the meat!
Welcome to a fresh start! Kicking off the year with a recipe that’s been a longstanding favorite on the blog, but with an exciting new twist. Many of you have loved and repeatedly cooked my Slow Cooker Lentil and Quinoa Chili, praising its deliciousness and ease. It’s truly heartwarming to know how much joy it brings to your kitchens. Now, I’m thrilled to present an updated version specifically designed for your Instant Pot, bringing the same beloved flavors to your table even faster!
I’ve had my trusty Instant Pot for well over a year now, and it’s become an indispensable tool for preparing kitchen staples like chicken breasts, pork roasts, spaghetti squash, perfectly hard-boiled eggs, and now, fluffy rice. While it excels at these basics, my personal goal for this year is to embrace its full potential by cooking more complete, hearty meals in it. This Instant Pot Vegetarian Chili recipe is the perfect, wholesome starting point for that culinary adventure.
One area where my Instant Pot truly shines is soup making. The Instant Pot transforms simple ingredients into rich, flavorful soups with minimal effort, and its forgiving nature makes it a joy to use. This particular vegetarian chili, brimming with nutrient-dense lentils and fluffy quinoa, turned out absolutely perfect. I honestly couldn’t be happier with the results! It’s incredibly hearty and deeply satisfying, especially when you load it up with your favorite toppings. Imagine a generous sprinkle of shredded cheese, a handful of chopped green onions and fresh cilantro, and something crunchy like tortilla chips or multigrain crackers (I’m particularly fond of Crunchmaster brand). Next time, I’m definitely adding some creamy diced avocado to my bowl – it sounds like the perfect complement!
Beyond being a fantastic vegetarian meal, this recipe also easily adapts into a delicious vegan chili. Simply omit the cheese topping, or opt for your favorite plant-based vegan cheese alternative. It’s a versatile dish designed to please everyone at your table, regardless of dietary preferences.
Mastering Instant Pot Vegetarian Chili: A Step-by-Step Guide
Making this robust and healthy vegetarian chili in your Instant Pot couldn’t be simpler. The beauty of pressure cooking is that it handles most of the work for you, transforming raw ingredients into a deeply flavorful meal with just a few button presses. Here’s how you do it:
- Combine Ingredients: Begin by adding all the specified ingredients into the inner pot of your Instant Pot. After adding the dry spices (chili powder, cumin, oregano, salt), give everything a gentle stir. This ensures the spices are evenly distributed and prevents them from clumping or settling at the bottom, which can sometimes lead to a “burn” notice.
- Seal and Set: Securely close the Instant Pot lid and make sure the pressure release valve is turned to the “Sealing” position. This is crucial for building pressure inside the pot.
- Pressure Cook to Perfection: Select the “Manual” or “Pressure Cook” setting and set it to high pressure for 20 minutes. Keep in mind that your Instant Pot will take approximately 15-20 minutes to come up to full pressure before the 20-minute cooking timer even begins. Factor this pressurizing time into your overall meal preparation. Once the 20 minutes of high-pressure cooking is complete, allow a natural pressure release (NPR) for 10 minutes. This means you do nothing and let the pressure dissipate on its own. After 10 minutes, if there’s any remaining pressure, you can cautiously turn the valve to “Quick Release” (QR) to release the rest of the steam. Once the float valve drops, you can safely open the lid. Your magnificent vegetarian chili is now ready to be served, or you can utilize the Instant Pot’s “Keep Warm” function until you’re ready to enjoy it.
- Garnish and Serve: Ladle your hot, savory chili into bowls and customize it with your favorite toppings. Classic choices include shredded cheddar or Monterey Jack cheese, freshly chopped green onions, vibrant cilantro, and a side of crunchy tortilla chips or crackers.
The Convenience of Instant Pot Chili: Perfect for Meal Prep and Busy Evenings
One of the many incredible advantages of preparing this Instant Pot meatless chili is its flexibility and how well it holds. I recently made a batch early in the day. After letting it cook and sampling a small bowl (purely for quality control, of course!), I decided to leave it in the Instant Pot on the “Warm” setting. This meant it was perfectly heated and ready to serve when my family and I returned home from volleyball practice, tired and hungry. It maintained its deliciousness – arguably becoming even better as the flavors deepened – for a full four hours, making dinner at 6:30 pm an absolute breeze. While not all Instant Pot recipes are suited for extended warming, this vegetarian chili is a fantastic candidate, proving to be a true lifesaver on busy evenings. If you’re considering investing in one of these kitchen marvels, this is the Instant Pot model I personally use and highly recommend (affiliate link).
Why Choose This Instant Pot Vegetarian Chili?
This recipe isn’t just easy; it’s a nutritional powerhouse. Lentils, beans, and quinoa provide a complete protein source, making it incredibly satisfying without the need for meat. They’re also rich in fiber, promoting digestive health and keeping you full longer. The array of vegetables adds essential vitamins, minerals, and antioxidants, contributing to a truly wholesome meal. It’s an ideal choice for Meatless Mondays, meal prepping, or simply a delicious, guilt-free weeknight dinner.
Elevate Your Chili: Creative Topping & Serving Suggestions
While classic toppings are wonderful, don’t hesitate to get creative with your Instant Pot vegetarian chili! Here are some ideas to inspire you:
- Dairy & Creamy: Besides shredded cheese, consider a dollop of sour cream or plain Greek yogurt for a tangy contrast. A sprinkle of cotija cheese or even crumbled feta can add a unique saltiness.
- Fresh & Zesty: Diced avocado or a dollop of guacamole, a squeeze of fresh lime juice, extra cilantro, and thinly sliced radishes can add freshness and crunch.
- Heat & Spice: A dash of your favorite hot sauce, pickled jalapeños, or a sprinkle of red pepper flakes will turn up the heat.
- Extra Crunch: Beyond tortilla chips and crackers, try a side of cornbread, crispy fried onions, or even some homemade croutons.
- Veggies & More: A scattering of canned corn, diced red onion, or even a spoonful of salsa can enhance the flavor profile.
This chili is fantastic on its own, but it also pairs wonderfully with a simple green salad, a side of warm cornbread, or even served over a bed of brown rice or baked potatoes for an even heartier meal.
I genuinely hope your year is off to a wonderful start! May this Instant Pot Vegetarian Chili become a beloved addition to your recipe rotation. Enjoy the wholesome goodness!
Instant Pot Vegetarian Chili
Author: Aggies Kitchen
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: about 8 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: Vegetarian
A hearty and healthy vegetarian chili recipe with lentils and quinoa, perfect for a quick and satisfying meal.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 2 bell peppers (any color), chopped
- 1 15 oz can diced tomatoes, undrained
- 4 cups vegetable broth (low sodium recommended)
- 1 1/2 cups water (use the diced tomato can for extra flavor)
- 1 cup dried brown or green lentils, rinsed
- 1 15 oz can Bush’s Pinto Beans (or kidney beans), rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1/2 cup uncooked quinoa, rinsed
- 1/4 teaspoon kosher salt, or to taste
Instructions
- Add all ingredients (onion, garlic, celery, bell peppers, diced tomatoes, vegetable broth, water, lentils, pinto beans, chili powder, cumin, oregano, quinoa, and initial salt) to the Instant Pot. After adding the spices, give everything a gentle stir to combine and prevent spices from clumping at the bottom.
- Close the lid securely and turn the pressure release valve to the “Sealing” position.
- Select “Manual” or “Pressure Cook” on high pressure and set the timer for 20 minutes. The Instant Pot will take approximately 15-20 minutes to build pressure before the cooking cycle begins. Once cooking is complete, allow a Natural Release (NPR) for 10 minutes. After 10 minutes, carefully turn the pressure release valve to “Quick Release” (QR) to vent any remaining steam. Once the float valve drops, you can safely open the lid.
- Stir the chili, taste, and adjust salt if needed. Serve hot with your favorite toppings like shredded cheese, chopped green onion, fresh cilantro, tortilla chips, or crackers.
Notes
This Instant Pot Vegetarian Chili can be kept on the “Warm” setting for up to 4 hours after cooking if you’re not ready to serve it immediately. The flavors often deepen beautifully!
Store any leftover chili in an airtight container in the refrigerator for 3-4 days. I highly recommend using glass storage containers for easy reheating and freshness.
The amount of salt needed will vary based on the sodium content of your vegetable broth, canned tomatoes, and beans. I recommend starting with 1/4 teaspoon as suggested in the recipe, then tasting and adding a pinch or two more until it reaches your desired flavor balance.
This is the exact Instant Pot model I use and trust for consistent results.