This page contains affiliate links to Amazon. By purchasing something after clicking one of these links on this blog or my Amazon Page, I may receive a small commission (at no additional cost to you). More information can be found on this Disclosure Policy.
Chili is one of my favorite cold weather foods. Focusing on adding more vegetables into my diet, I decided to make homemade vegetarian chili in the instant pot for dinner.
I’ve had my Instant Pot (electric pressure cooker) for about six months now. I’m sure you have either seen other bloggers, a friend, or a family member rave about how great they are. You may have heavily contemplated whether or not this small appliance is really worth it.
Just the way smart phones changed your life, the same is true for the Instant Pot. This small and convenient appliance will change the way that you cook and look at cooking for the better.
My favorite aspect of the Instant Pot is how much time it saves me when preparing meals for my family. Meals like chili, that would normally need to simmer all day, can be ready in as little as a half an hour.
I love how quick and convenient the Instant Pot is. I also loved that I was able to toss out other small appliances and declutter my cabinets because the Instant Pot replaces their purpose. For example, I no longer need a separate rice cooker because the Instant Pot does a fantastic job of perfectly cooking all varieties of rice (my personal favorite is jasmine).
Get dinner on the table fast with this hearty Vegetarian Chili recipe that is made in an Instant Pot. Forget simmering all day, this vegetarian chili recipe goes from electric pressure cooker to your table in less than an hour.
- 2 cans light red kidney beans
- 1 can black beans
- 2 celery stalks chopped
- 2 tbsp butter
- 1/2 vidalia onion chopped (about 1/2-1 cup)
- 1 28 oz can of crushed tomatoes
- 1 cup frozen corn kernels
- 1 cup vegetable stock
- 2 tsp cumin
- 2 tbsp brown sugar
- 1 tsp pink salt
- 1 green bell pepper diced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp nutritional yeast (optional)
Add all of the ingredients into the Instant Pot or electric pressure cooker.
Stir until well combined.
Close the lid and set the valve to sealed on your Instant Pot to retain pressure while cooking.
Press the bean/chili button on the Instant Pot or on an electric pressure cooker select the high pressure function for 30 minutes.
Once the cook time is complete, use the quick release valve until all steam has been released from the pot before removing the lid to serve.
Not a Vegetarian? Looking for a Meat version?
Not to worry, check out this Southern Chili recipe that you can make in the crockpot. There is no better comfort food when the cold weather hits.
Do you Meal Plan?
Curious what we eat in a day? Figuring out “what’s for dinner” doesn’t have to be complicated, tune in every week on our “Vegetarian Family Lunch & Dinner Meal Plan” page as I share 7 made-from-scratch family lunch & dinner ideas and 1 dessert recipe. Grab meal ideas, family favorite recipes, and subscribe to our meal plan on Google Calendar to make lunch and dinner a little bit easier for busy moms on a budget.