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Close up of veggie chili bowl topped with avocado, sour cream, tortilla chips and scallions

Easy Instant Pot Vegetarian Chili

A hearty, flavorful veggie chili that's super simple to make. Just toss everything into the Instant Pot, shut the lid, and let it cook! No soaking, no sauteing, no fuss. This chili gets its subtle smokiness from chipotle peppers and adobo sauce. Make a big batch of comforting vegan chili to feed a crowd - or freeze extras for quick and easy weeknight meals.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6


  • Instant Pot


  • 1 cup dried black beans (rinsed, see note 1)
  • ¾ cup dried pinto beans (rinsed, see note 1)
  • 1 yellow onion, diced (about 2 cups)
  • 1 sweet potato, diced (see note 2)
  • 1 red bell pepper, diced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 1 chipotle pepper, minced + 1 tablespoon adobo sauce (from a can, see note 3)
  • 3 tablespoons tamari (or soy sauce or liquid aminos)
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • cups vegetable broth
  • 1 (28 fl oz/796 ml) can fire-roasted diced tomatoes (see note 4)
  • 2 cups frozen corn

Suggested toppings

  • Avocado, thinly sliced (optional)
  • Scallions/green onions, thinly sliced (optional)
  • Tortilla chips (optional)
  • Shredded cheddar cheese (optional, see note 5)
  • Sour cream or Greek yogurt (optional, see note 5)


  • Combine: In an Instant Pot, combine black beans, pinto beans, onion, sweet potato, bell pepper, carrot, garlic, minced chipotle pepper, adobo sauce, tamari, tomato paste, cumin, oregano, and coriander. Pour in broth and tomatoes. Stir to mix.
    1 cup dried black beans, ¾ cup dried pinto beans, 1 yellow onion, diced, 1 sweet potato, diced, 1 red bell pepper, diced, 1 large carrot, diced, 3 cloves garlic, minced, 1 chipotle pepper, minced + [adjustable]1[/adjustable] tablespoon adobo sauce, 3 tablespoons tamari, 2 tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, 1 (28 fl oz/796 ml) can fire-roasted diced tomatoes
  • Pressure cook: Seal, adjust manual setting to “high pressure” and pressure cook for 45 minutes. Once cooked, quick-release the pressure (see note 6).
  • Finish chili: Stir in frozen corn. To thicken chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before its a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and top with garnishes of your choice.
    2 cups frozen corn, Scallions/green onions, thinly sliced, Tortilla chips, Shredded cheddar cheese, Sour cream or Greek yogurt


  1. Beans: If you prefer, you can just use black beans or pinto beans. Just substitute an equal amount so that you're using 1¾ cups dried beans total.
  2. Sweet potato: No need to peel the sweet potato, unless you want to.
  3. Chipotle peppers in adobo sauce: This product is sold in small cans, typically near other Mexican ingredients. For this recipe, you need both 1 chipotle pepper and 1 tablespoon of the adobo sauce, both from the same can. Extra peppers and sauce can either be refrigerated, or freeze for longer storage.
  4. Diced tomatoes: Use fire-roasted diced tomatoes if you can get them, because they add depth of flavor and subtle smokiness. If you can't find 1 (28 fl oz/796 ml) cans, use 2 (14 fl oz/398 ml) cans instead. In a pinch, you could use standard canned diced tomatoes instead of fire-roasted.
  5. Vegan option: The chili itself is vegan, so just stick to vegan toppings and you're all good! Use a vegan shredded cheddar cheese, vegan sour cream, or omit.
  6. Cooking beans: The amount of time to cook dried beans varies based on the type of bean - and also other factors, including how old the beans are. If your beans aren't cooked after 45 minutes, reseal the Instant Pot and add extra time until they are cooked to your liking.
  7. Storage tips: Refrigerate leftover chili or freeze. Reheat chili, covered with a lid, on the stove top over medium heat. You may wish to thin leftover chili with a bit of vegetable stock or water.


Calories: 327kcal | Carbohydrates: 65g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 875mg | Potassium: 1365mg | Fiber: 14g | Sugar: 6g | Vitamin A: 8204IU | Vitamin C: 36mg | Calcium: 116mg | Iron: 5mg