The Best Instant Pot Vegetarian Chili Recipe

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.

Stir in the dry beans and the vegetable broth.

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.

Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Adjust salt, pepper, and cumin to taste and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary