Instant Pot Veggie Chili

This isn't your traditional chili, but it's is a classic in our house, and it's one of my daughter's favorite meals. She eats multiple bowls of it every time I make it, and I hope you love it just as much.

Instant Pot Veggie Chili

Yield: 6-7 servings | Prep Time: 10 min | Cook Time: 40 min


Avocado or olive oil

1 onion 2-3 cloves garlic 2 lbs tomatoes (10-12 small Roma or 6 larger tomatoes)

1 cup water

2-3 bell peppers (1 cup each when chopped) 1 large or 2 small yams/sweet potatoes

2 T cumin 2 T coriander 3 T paprika 2 tsp turmeric

1 tsp salt

3 cups black beans (or whatever kind you like)

  1. Heat instant pot to medium in saute mode, and add a splash of avocado oil

  2. Finely chop onion and garlic and add to instant pot once it's hot

  3. Saute onions and garlic until softened

  4. Wash tomatoes and cut off the tops, then add them to the instant pot

  5. Add a splash of water to deglaze, then add the rest of the water and switch to pressure cook

  6. Pressure cook on high for 15 minutes (it will take about 10 minutes to come to pressure)

  7. While tomatoes are cooking, chop sweet potatoes and bell peppers

  8. Once the cook time has expired, release the pressure and use a hand blender to blend the tomatoes into a smooth sauce

  9. Add everything else, but do not stir the seasoning in, and pressure cook 7 minutes.

  10. When the time is up, you can do a quick release or leave it to naturally release pressure. It gets better over time!

  11. Give it a final stir, and serve over rice, with chips, or topped with cheese and plain Greek yogurt (or all of the above!)

Print the PDF here

Instant Pot Veggie Chili
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Hi! I'm Felicia. I believe that food should be simple and the ingredients should be just that: ingredients. I also believe that balance and moderation are essential. So come to my kitchen, and let's make everyday family foods healthier. Or click here to learn more about me.