Ingredients
Equipment
Method
- Sauté the Vegetables: Select the Sauté function on your 6-quart Instant Pot and add the olive oil. Once warm, add the diced onion, red bell pepper, and green bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Spices: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Cook for 20–30 seconds, stirring continuously to release the aromas without burning the spices.
- Deglaze the Instant Pot (Do Not Skip): Press Cancel to turn off the Sauté function. Pour in the vegetable broth and scrape the bottom thoroughly with a wooden spoon or silicone spatula. Remove every stuck-on piece of onion, garlic, or spice to help prevent a burn warning.
- Add the Beans and Fresh Tomato: Add the drained black beans, kidney beans, pinto beans, chopped fresh tomato, and sweet corn. Gently stir everything into the seasoned vegetable broth until evenly distributed.
- Layer the Canned Tomatoes on Top: Pour the fire-roasted diced tomatoes and their juices over the beans and vegetables. Spread them evenly across the surface. Add the tomato paste in small dollops on top. Do not stir after adding the canned tomatoes or tomato paste. Keeping these thick ingredients away from the bottom reduces the risk of scorching.
- Pressure Cook: Secure the Instant Pot lid and set the steam release valve to Sealing, if required by your model. Select Pressure Cook or Manual, choose High Pressure, and set the timer for 6 minutes. Allow approximately 10–15 minutes for the cooker to build pressure before the countdown begins.
- Release Pressure the Right Way: When the cooking cycle finishes, allow the pressure to release naturally. This may take approximately 15–30 minutes or longer. Wait until the float valve has completely dropped before carefully opening the lid according to the manufacturer's instructions. Do not force the lid open or perform a rapid release on thick, foamy chili.
- Stir and Adjust the Thickness: Stir the chili thoroughly to combine the tomato layer with the beans and vegetables. For thicker chili, select Sauté and simmer uncovered for 3–7 minutes, stirring frequently. Alternatively, mash about 1/2 cup of the cooked beans and stir them back into the pot. If the chili is too thick, add vegetable broth or water, 1/4 cup at a time.
- Taste and Adjust: Stir in the fresh lime juice. Taste the chili and adjust the salt, black pepper, and chili powder as needed. For extra heat, add a pinch of cayenne or sliced jalapeños. Turn off the cooker and let the chili rest for about 5 minutes before serving.
- Serve and Enjoy: Ladle the warm vegetarian chili into bowls and add your favorite toppings, such as shredded cheddar cheese, sour cream, diced avocado, cilantro, tortilla chips, or fresh lime wedges. Serve immediately with warm cornbread, rice, or your favorite side dish.
Notes
Prevent the Instant Pot Burn Notice: Always deglaze the inner pot thoroughly after sautéing the vegetables and spices. Scrape away any stuck-on food before adding the remaining ingredients.
Do Not Stir the Tomatoes: Add the fire-roasted diced tomatoes and tomato paste on top of the bean mixture. Keep these thick ingredients away from the bottom of the pot to reduce the risk of scorching during pressure cooking.
Use Cooked Canned Beans: This recipe is specifically designed for canned black beans, kidney beans, and pinto beans. Drain and rinse the beans before adding them to the Instant Pot. Do not substitute uncooked dried beans without changing the cooking method and time.
Use Fire-Roasted Tomatoes: Fire-roasted diced tomatoes provide a richer, slightly smoky flavor. Regular diced tomatoes also work if fire-roasted tomatoes are unavailable.
Choose the Right Chili Powder: Use a mild or medium American-style chili powder blend. Do not replace it with the same amount of pure cayenne pepper, which is significantly hotter.
Adjust the Spice Level: For mild vegetarian chili, omit the cayenne pepper. For a spicier version, add chopped jalapeños, chipotle peppers, or extra cayenne after cooking.
Allow Natural Pressure Release: Let the Instant Pot depressurize naturally before opening. Thick chili can foam or sputter during rapid pressure release. Always follow your pressure cooker's safety instructions.
Thicken the Chili Naturally: If the chili is too thin, use the Sauté function to simmer it uncovered for 3–7 minutes, stirring frequently. Alternatively, mash about 1/2 cup of the cooked beans and stir them back into the chili.
Adjust the Consistency: If the chili becomes too thick, stir in additional vegetable broth or water, about 1/4 cup at a time, until the desired consistency is reached.
Make It Vegan: The chili itself is vegan when prepared with plant-based vegetable broth. For serving, choose avocado, cilantro, lime, dairy-free sour cream, or vegan cheese instead of traditional dairy toppings.
Add More Vegetables: Diced zucchini or mushrooms can be added for extra flavor and texture. Adding firm vegetables such as sweet potatoes may require adjustments to cooking time and ingredient proportions.
Finish With Lime Juice: Add the fresh lime juice after pressure cooking, not before. It brightens the tomato sauce and balances the rich, smoky chili spices.
Refrigerate Leftovers: Transfer leftover chili into shallow airtight containers and refrigerate promptly, within 2 hours of cooking. Store in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
Freeze for Later: Let the chili cool safely, then transfer it into freezer-safe containers, leaving space for expansion. Freeze for approximately 2–3 months for best quality. Thaw in the refrigerator before reheating.
Reheat Properly: Warm leftover chili in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable broth if necessary and reheat until steaming hot throughout, reaching 165°F (74°C).
Serve With Your Favorite Toppings: Try shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, green onions, jalapeños, tortilla strips, or fresh lime wedges. Optional toppings are not included in the estimated nutritional values.
