Vegetarian Chili in the Instant Pot®
Instant Pot® Vegetarian Chili
Published on February 28, 2021
2 teaspoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
3 tablespoons chili powder
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
1 tablespoon tomato paste
½ cup vegetable broth
1 (14 ounce) can tomato sauce
1 (28 ounce) can petite diced tomatoes
2 (14 ounce) cans black beans, rinsed and drained
2 (14 ounce) cans pinto beans, rinsed and drained
1 seeded and coarsely chopped canned chipotle chile in adobo sauce
1 teaspoon salt, or to taste
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
- Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Stir chili and taste; adjust seasonings to your personal preference.
Nutrition Facts (per serving)
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