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    Home » Real Food » Instant Pot » Instant Pot Vegetarian Chili

    Instant Pot Vegetarian Chili

    By Kristen Chidsey | 5 Comments | Published January 29, 2022 | Updated January 29, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Instant Pot Vegetarian Chili is a hearty recipe for a vegan-friendly chili that is packed with sweet potatoes, beans, and flavor. And thanks to the Instant Pot, it can be on your table in under an hour!

    Instant Pot Vegetarian Chili is a hearty recipe for a vegan-friendly chili that is packed with sweet potatoes, beans, and flavor. And thanks to the Instant Pot, it can be on your table in under an hour!

    Bowl of Sweet Potato Chili next to Instant Pot topped with diced avocado.

    There is something so magical about chili. Whether made with meat, vegetables, beans, or lentils, chili is an absolute stick to your ribs' comfort food.

    But it also has the reputation of taking HOURS to make.

    Not with the Instant Pot!

    Chili that tastes like it has been simmering for hours is possible in a fraction of the time, thanks to the magic of the Instant Pot. Because the Instant Pot seals in the pressure, it also seals in the flavor--meaning this Instant Pot Vegetarian Chili will deliver more flavor than if made on the stove-top!

    My personal favorite chili recipe ever happens to be this Instant Pot Vegetation Chili.

    Made with sweet potatoes, beans, and a thick, smokey, perfectly spiced tomato broth, it is hearty, healthy, and oh so flavorful! Plus this recipe is gluten-free and vegan friendly--although, even the carnivores at my house give this Veggie Chili two thumbs up.

    Notes on Ingredients

    Ingredients for Sweet Potato Chili labeled on counter.
    • Sweet Potatoes: Sweet Potatoes provide both earthiness and sweetness to this chili that helps to counterbalance the smokiness from the chipotle sauce. Not to mention, they pack in nutrients and fiber.
    • Beans: Feel free to use pinto beans, black beans, red beans, kidney beans, or a combination of beans for this vegetarian chili recipe.
    • Tomatoes: You can opt to use diced, crushed tomatoes, or a combination of the two. I personally love using diced tomatoes for texture, but my son hates the texture of canned tomatoes, so I typically use crushed tomatoes.
    • Chili Seasoning: I use my Homemade Chili Seasoning Blend that is made the perfect combination of chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
    • Chipotle in Adobo Sauce: A little bit of canned chipotle in adobo sauce goes a long way to packing in flavor into this veggie chili. It adds smokiness and a bit of spice but does not overwhelm the flavors in the chili or make it overly spicy.
    • Vegetable Broth: Use your favorite low-sodium store-bought or homemade vegetable broth for this recipe. Chicken broth can be used in place of the vegetable broth, but the chili will no longer be vegetarian.
    • Oil: Use canola, avocado, or olive oil for this recipe.

    How to Make Instant Pot Vegetarian Chili

    • Turn Instant Pot to the Saute function, add in a bit of oil, and let that heat for a minute or two.
    • Once the oil is heated add in the minced onions and saute for 2-3 minutes, or until beginning to soften.
    • Add in the minced garlic and saute for just 30 seconds to 1 minute, or until you smell the garlic--you do NOT want to let it burn.
    • Turn the the Instant Pot off by hitting cancel.
    Sauteed onion and garlic in the Instant Pot.
    • To prevent a burn notice, add in a bit of the broth and use a wooden or silicone spatula to scrape off any browned bits off the bottom or the inner pot.
    Wooden spoon scraping up bottom of inner pot.
    • Add the remaining broth to the inner pot, along with the chili seasoning and chipotle in adobo, sweet potatoes and beans and give everything a good stir to combine.
    • Add the tomatoes on top of the mixture and lightly stir to combine.
    Side by side photo of the inner pot with sweet potato black bean chili.
    • Place the lid on the inner pot and be sure the vent knob is pointed to sealed.
    • Set the cooking time to 10 minutes on high pressure using the manual or pressure cook button.
    • Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. This will keep hot liquid from spewing out the the instant pot and the sweet potatoes from turning to mush.
    Cooked vegetarian chili inside the instant pot.
    • Once the chili has been cooked and pressure released, give everything a good stir to combine.
    • Dish out the chili and top with cilantro and cilantro if desired. If you are not dairy-free, this chili is also delicious topped with shredded cheese or sour cream.
    Spoonful of Sweet Potato Black Bean Chili Next to Instant Pot.

    Storage

    To store this vegetarian chili, allow it to cool slightly and then place it in an airtight container in the refrigerator for up to 5 days.

    Alternatively, you can freeze by allowing the chili to cool fully and then placing it in a freezer-safe container. Store it in the freezer for up to 3 months. When ready to enjoy, defrost overnight in the refrigerator and heat as desired.

    Recipe Modifications

    • Spicier: If you want to add a kick of heat to this Vegetarian Chili, saute 1 small seeded and finely minced jalapeno along with the onion.
    • Add Quinoa: My original recipe for Sweet Potato Black Bean Chili has quinoa in it. The quinoa adds in protein and makes this vegetarian chili a bit heartier. If you would like to add in quinoa, add in ½ cup dried rinsed quinoa plus an additional 1 cup water or stock to the inner pot along with the sweet potatoes and beans.
    • Using Dried Beans: Feel free to use my recipe for Instant Pot dried beans first and then proceed with the recipe.
    • Peppers: Feel free to add a diced bell pepper (any color) to the chili for additional flavor and texture. I leave it out for picky kids.

    Step-By-Step Video

    If you do better learning through visual instruction and video, be sure to check out my YouTube Video for Sweet Potato Chili.

    Bowl of Sweet Potato Chili with instant pot overlay

    More Vegetarian Instant Pot Recipes

    • Instant Pot Lentil Soup
    • Instant Pot Minestrone Soup
    • Instant Pot Vegetarian Tikka Masala
    • Instant Pot Vegetable Soup

    If you tried out this recipe for Instant Pot Vegetarian Chili, I would love for you to leave a comment and review below.

    Bowl of Instant Pot Sweet Potato Chii

    Instant Pot Vegetarian Chili

    Instant Pot Vegetarian Chili is a hearty, healthy, recipe for chili packed with sweet potatoes, beans and flavor.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Pressure Build-Up and Release: 25 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 233kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ tablespoon olive oil
    • 1 small onion diced
    • 2 teaspoons minced garlic
    • 2 cups low-sodium vegetable broth
    • 1 ½ tablespoon Chili Seasoning Mix
    • 1 tablespoon chipotle in adobo sauce
    • 2 large sweet potatoes cubed into 1 inch pieces
    • 15 ounces black beans rinsed and drained
    • 15 ounces kidney beans rinsed and drained
    • 30 ounces diced or crushed tomatoes
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Turn the Instant Pot to the Saute function, add in the oil and let heat.
    • Add the minced onions to the heated oil and saute for 2-3 minutes or until the onion begins to soften. Add the minced garlic and saute for 30-60 seconds longer, just to lightly toast the garlic, and then turn the Instant Pot OFF by hitting cancel.
    • Add in about ½ cup of the vegetable broth and scrape up any browned bits on the bottom of the inner pot.
    • Add the remaining broth, chili seasonings, chipotle in adobo, sweet potatoes, and beans ingredients and stir to combine. Top with the crushed tomatoes and gently stir to just incorporate.
    • Place the lid on the inner pot and be sure the vent knob is pointed to sealed. Set the cooking time to 10 minutes on high pressure by using the pressure or manual button.
    • Once the cooking time has elapsed, let pressure release naturally for at least 10-15 minutes.
    • Stir everything together and serve the chili with any desired toppings, such as avocado, cheese, sour cream, corn chips, etc.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days or store in a freezer-safe container for up to 3 months. 
    Chili Seasoning: In place of the homemade chili seasoning, use 1 ½ teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper, a pinch of cayenne, and ¼ teaspoon cumin.
    Spice Level: If you are not looking for a spicy, smokey chili, omit or reduce the chipotle in adobo. If you would like spicer chili, add in up to 1 jalapeno, finely minced along with the onion.
    Peppers: Feel free to add a diced bell pepper (any color) to the chili. Add the peppers when sauteing the onion. 

    Nutrition

    Calories: 233kcal | Carbohydrates: 44g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 354mg | Potassium: 859mg | Fiber: 13g | Sugar: 6g | Vitamin A: 7342IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2019 but updated in 2022 with a new video and tips.

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Kaycee

      January 18, 2020 at 6:44 pm

      5 stars
      To cut down on sodium I cooked dry black beans in the IP first, then followed the recipe. It's super delish and will become a favorite when heading out camping in the RV.

      Thanks so much for such a healthful and fantastic recipe!

      Reply
    2. Beth

      October 24, 2019 at 2:26 pm

      5 stars
      Chili is my favorite and Instant pot is also my favorite - so this is a combo I can't resist! Perfect comfort food!

      Reply
      • Kristen Chidsey

        October 24, 2019 at 2:59 pm

        So glad you enjoyed this recipe Beth!

        Reply
    3. Suzy

      October 24, 2019 at 1:25 pm

      5 stars
      This version of chili was so good! Loved making it in the instant pot!

      Reply
      • Kristen Chidsey

        October 24, 2019 at 3:00 pm

        YAY Suzy! So glad you enjoyed!

        Reply

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