Instant Pot

Vegetarian Chili


We have made this recipe a few times now and it gets better and better each time. It’s hearty, cozy, and delicious and makes the house smell so good!



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Prep Time: 10 Min

Cook Time: 1 HR 15 Min


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Step 1

Sauté the onion and bell pepper . Using the sauté function on the Instant Pot, sauté the onion and bell pepper in 1 tablespoon oil until soft and fragrant, about 5 minutes. 

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Step 2

Sauté the vegan ground beef crumbles. Scoot the onion and bell pepper to one side of the pot, then sauté the crumbles for 3-4 minutes until slightly browned and crispy. 

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Step 3

Add remaining chili ingredients and stir to combine. Be sure to discard the ham flavored seasoning packet that comes with the soup mix and rinse the beans thoroughly.

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Step 4

Pressure cook on high manual pressure for 45 minutes. Then, allow the Instant Pot to depressurize naturally for 15 more minutes, before releasing remaining pressure.

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Step 5

Serve immediately with desired toppings. Try toppings like tortilla chips, red onion, shredded cheese, sliced jalapeños, yogurt or sour cream and cilantro. 

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More Vegetarian Instant Pot Recipes

01 Cauliflower Potato Leek Soup

02 Instant Pot Oatmeal

03 Vegan Lasagna Soup