Aggie's Kitchen

Instant Pot Vegetarian Chili

You won’t miss the meat in this Instant Pot Vegetarian Chili! It’s hearty, healthy and delicious – filled with lentils, beans, quinoa and vegetables.

cream colored bowl filled with vegetarian chili topped with melted cheese, green onion, cilantro and crackers

First post of 2019! I’m excited to finally share with you a reader favorite slow cooker recipe of mine that I updated into an Instant Pot recipe. This Slow Cooker Lentil and Quinoa Chili has been one of the most popular and most cooked recipes from the blog, I love that everyone enjoys it so much! Now you can make it in the Instant Pot!

I’ve had my Instant Pot well over a year now and cook a lot of basics in it (chicken, pork, spaghetti squash, hard boiled eggs and now rice), but I don’t make enough full meals in my Instant Pot. I am going to change that this year, that is my goal – starting with this Instant Pot Vegetarian Chili recipe.

I do, however, love making soup in the Instant Pot. Soup in the IP is easy and forgiving so I’m pretty comfortable with it and make it often. This vegetarian chili recipe with lentils and quinoa turned out absolutely perfect and I couldn’t be happier. It is hearty and really hits the spot. Especially when you top it with cheese, green onion, cilantro and something crunchy like tortilla chips or crackers (I love the Crunchmaster multigrain ones). I almost added diced avocado to my bowl, next time.

This recipe is also a vegan chili recipe – just don’t add the cheese as a topping (or use a vegan cheese instead).

How do you make vegetarian chili in the Instant Pot?

Easy! You just add the ingredients and press a couple of buttons. Genius.

  1. Add all ingredients to Instant Pot. After adding the spices, give everything a gentle stir.
  2. Close lid and turn pressure valve to Sealing.
  3. Set on high pressure for 20 minutes. Will take about 15 – 20 minutes to pressurize and start timer so make sure you count that as cook time. Once 20 minutes is complete, let natural release for 10 minutes. If there is any remaining pressure, you can turn to Quick Release and open lid. It is ready to serve now, or keep on warm until you are ready.
  4. Serve with shredded cheese, chopped green onion, cilantro, tortilla chips or crackers.

I made this meatless chili early in the day and after it was done (and I had a small bowl to try) I decided to leave it in the Instant Pot on warm so that it was waiting for us when we got home from volleyball practice. It stayed on warm for 4 hours and was just as good, if not better, when we were ready to sit down for dinner at 6:30pm. I don’t know if that works for all recipes cooked in the Instant Pot but it worked for this one and it was a lifesaver. If you are looking to purchase an Instant Pot, this is the one I use (affiliate link).

Hope your 2019 is off to a great start! Enjoy the recipe!

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Instant Pot Vegetarian Chili


  • Author: Aggies Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: about 8 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Vegetarian

Description

A hearty and healthy vegetarian chili recipe with lentils and quinoa.


Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 celery stalk, chopped
  • 2 bell peppers, chopped
  • 1 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 cups water (I use the can of diced tomatoes to grab all the leftover flavor)
  • 1 cup dried lentils
  • 1 15 oz can Bush’s Pinto Beans
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 tablespoon oregano
  • 1/2 cup uncooked quinoa
  • 1/4 teaspoon kosher salt

Instructions

  1. Add all ingredients to Instant Pot. After adding the spices, give everything a gentle stir.
  2. Close lid and turn pressure valve to Sealing.
  3. Set on high pressure for 20 minutes. Will take about 15 – 20 minutes to pressurize and start timer so make sure you count that as cook time. Once 20 minutes is complete, let natural release for 10 minutes. If there is any remaining pressure, you can turn to Quick Release and open lid. It is ready to serve now, or keep on warm until you are ready.
  4. Serve with shredded cheese, chopped green onion, cilantro, tortilla chips or crackers.

Notes

Can be left on warm for up to 4 hours if you are not ready to serve when ready.

Store leftovers in airtight container in refrigerator for 3-4 days. I love storing my leftovers in these glass storage containers.

Salt will need to be adjusted according to taste, depending on the broth you use as well as the canned tomatoes and beans. I added 1/4 teaspoon to the recipe initially and then after tasting added a pinch or two until I thought it was right.

This is the Instant Pot I use.

Keywords: soup, vegetarian, instant pot, quinoa, lentils

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3 Responses to “Instant Pot Vegetarian Chili”

  1. Sue posted January 13, 2019 at 8:59 am

    This sounds great and I would love to try it. However, I have a Mini Instant Pot (got for Christmas) and I am wondering how to fix this in it. Half all the ingredients?

    Thanks!

    • Aggie Goodman posted January 14, 2019 at 5:59 pm

      Hi Sue! I’m not very familiar with the Mini IP, do you know how many quarts it is? The one I use is 6 quarts.

  2. Sue posted January 15, 2019 at 8:13 am

    Thanks for responding to my comment. The Mini IP is 3 ounces.

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