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Recipes

The Best Instant Pot Vegetarian Chili (Spicy, Rich and Hearty)

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No meat for your chili? No problem, not with this recipe that will show you how to make the best instant pot vegetarian chili that I’ve ever tried. What it lacks in meat, it makes up for with flavor and texture thanks to the fresh garden veggies, savory herbs, and fiery hot spices. You’ll be making it with everything from onion, garlic, mushrooms, bell peppers, carrots, and sweet potatoes, so it’s still incredibly filling and of course, since it’s full of vegetables, you get a wide variety of vitamins and minerals, not to mention fiber as well. Save this recipe the next time you want to change up your meat-based dishes.

Instant Pot Vegetarian Chili
Serving Size
1
Calories/Serving
114

Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

More Paleo Instant Pot Chili Recipes:

Instant Pot Homestyle Paleo Chili
Instant Pot White Chicken Chili
Low Carb Instant Pot Turkey Chili
The Best Instant Pot Vegetarian Chili


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Ingredients

    • 1 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 garlic cloves, minced
    • 1 ½ cups sliced fresh mushrooms
    • 2 medium carrots, chopped
    • 2 celery stalks, chopped
    • 1 large green bell pepper, diced
    • 1 large red bell pepper, diced
    • 1 tbsp chili powder
    • 1 tbsp ground cumin
    • 1 ½ tsp dried oregano
    • 1 ½ tsp dried basil
    • 1 large sweet potato, peeled and diced
    • 1 (28 ounce) can diced tomatoes
    • 3 tbsp chopped fresh cilantro
    • salt, black pepper to taste

Directions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion and cook for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the sliced mushrooms and cook for 3-4 minutes.
  6. Add the carrots, celery, bell peppers, chili powder, cumin, oregano, basil, sweet potato and diced tomatoes and mix to combine.
  7. Close and seal the Instant pot.
  8. Turn the venting knob to SEALING and press PRESSURE COOK button.
  9. Adjust the timer to 8 minutes.
  10. When finished cooking, quick-release pressure according to manufacturer’s directions.
  11. Remove the lid.
  12. Stir in the chopped cilantro.
  13. Season with salt and black pepper to taste.
  14. Top with your favorite toppings (sliced jalapeno, avocado, extra cilantro etc…) and serve.

Servings

Serving Size

1

Servings/Recipe

6

Nutrition Information

Calories

114

Carbohydrates

20.1 g

Fat

3.3 g

Sugar

9 g

Protein

3.6 g

Fiber

6.6 g

Calories 114 kcal
Potassium 707 mg
Vitamin A 467.4 µg
Vitamin C 79 mg
Folic Acid (B9) 47.8 µg
Sodium 693.5 mg

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