Best Ever Instant Pot Vegetarian Chili

Chili is the epitome of crowd-pleasing, and it’s a meal we often make for guests. So if you’ve got a pressure cooker, why not try…Instant Pot chili? This one is really the best Instant Pot vegetarian chili: it’s full of beans, veggies, and lentils to up the plant-based protein. Alex and I much prefer a pressure cooker to making Crockpot chili, which takes hours and can turn out soggy (ew!). This Instant Pot chili is full of savory, hearty flavor. In fact…we might like it the best of all of our chili recipes!

How to make Instant Pot chili: a tutorial

We have a secret. Instant Pot chili is not done in an instant. Ugh, I know! We’re sorry to burst your bubble. (Oh, those clever marketers over at Instant Pot!) This Instant Pot chili takes about the same amount of time to make chili on the stovetop. So why even use a pressure cooker? It’s a hands off method. Once you’re done with the saute, it’s set it and forget it! Throw everything in the pot and move on with your day. Here are all the secrets to this best Instant Pot vegetarian chili (which happens to be a vegan chili, too). For specifics, go to the recipe below.

Step 1: Dice 2 yellow onions and 1 green pepper.

The only knife skills required here is dicing two onions and a green pepper. For quick video tutorials on how it’s done, go to How to Cut an Onion and How to Cut a Bell Pepper.

Step 2: Saute the onions and peppers 6 to 7 minutes.

Turn on Saute mode of the Instant Pot and add the olive oil. Then Saute the onions, peppers, and a bit of fennel seed for 6 to 7 minutes, until tender. The fennel seed adds a meaty undertone to the chili (it’s a spice used in sausage).

Step 3: Add ingredients and pressure cook 12 minutes.

Add the tomatoes, lentils, broth, and spices to the Instant Pot. Seal the lid and pressure cook on High for 12 minutes. Note that because of the amount of ingredients in the pressure cooker, it takes about 15 minutes for the Instant Pot to “preheat” or come up to pressure. In all of our Instant Pot recipes, we like to be honest about this preheat time: this timing is included in the cook time in the recipe below.

Step 4: Quick release! Add the beans, garlic, spices and rest 5 minutes.

Here’s where the magic happens! Because the pressure cooker can sometimes dull flavors, it’s important to add ingredients at the end to brighten it up. (We use this same technique in our Instant Pot Lentil Soup.)
Do a quick release, then add the canned beans (drained and rinsed), grated garlic (you can grate it right into the pot), and additional 1 teaspoon each of cumin and chili powder. Allow this to stand for 5 minutes to let the garlic flavor meld into the pot. Then it’s ready to eat!

Toppings for this Instant Pot vegetarian chili

The best part about chili? The toppings! Alex and I have found that this Instant Pot vegetarian chili absolutely needs toppings to get the final flavor, like any vegan or vegetarian chili. Here’s what we think are essential for getting the right flavor: Try our Chili Seasoning in this recipe! Add 5 tablespoons of the mix instead of the spices, then add 2 teaspoons at the end. Want more? Try more of our Best Instant Pot Recipes!