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This Instant Pot vegetarian chili recipe is full of healthy veggies and two kinds of beans. Chipotle chiles give it a hint of smoke and a nice kick. Top this quick and easy chili with cheese and sour cream, or enjoy it as a vegan chili by garnishing with veggies such as avocado, sliced jalapeños, onions, radishes and scallions or cilantro.

Source: EatingWell.com, December 2019


Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add oil to the cooker; heat until shimmering. Add onions, poblanos and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in tomato paste, chipotle, chile powder and oregano; cook, stirring often, for 1 minute. Stir in tomatoes, broth, pinto beans, black beans and salt.

  • Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select High pressure setting for 40 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)

  • When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in vinegar. Serve with desired toppings.

Nutrition Facts

1 1/3 cups
312 calories; protein 15.7g; carbohydrates 54.9g; dietary fiber 17.8g; sugars 9.3g; fat 3.8g; saturated fat 0.6g; vitamin a iu 2410.7IU; vitamin c 80.2mg; folate 279.6mcg; calcium 120.2mg; iron 4.8mg; magnesium 108.3mg; potassium 857.4mg; sodium 444.5mg; thiamin 0.4mg.

2 lean protein, 2 starch, 2 vegetable, 1/2 fat