Instant Pot Vegetarian 3 Bean Chili is proof that a meatless chili satisfies like a classic and pressure cooks in under an hour. Three beans, veggies galore, tomatoes, and deep flavor will have your people requesting your secretly vegan chili again and again!
Pressure cooker chili recipes are so great because you get all-day chili flavor in under an hour! This is why I always use the Instant Pot to make my Turkey Chili and Meatless Lentil Chili. I'm hooked on the convenience and the big bold flavors!
Home cooks love Instant Pot chili because there's no babysitting a stove and it feeds the family on a budget. Even carnivores will approve of this meatless chili recipe because it's simply delicious comfort food with bold, classic flavor.
Get the ingredient amounts in the full, printable recipe below.
- olive oil - You only need a splash to sauté the vegetables.
- carrots, onion, celery, and garlic - These essential aromatics add nutrition, color, flavor, texture, and volume! They're economical, especially when cooking for a crowd. Vegetables make vegetarian chili more exciting in my book!
- canned beans - You can use any three beans for 3 bean chili. I use black beans, red kidney beans, and white beans.
- corn - Adds texture, color, and a hint of sweet.
- canned tomatoes - Use any variety. I use diced tomatoes or crushed tomatoes.
- vegetable broth - Since this is a plant-based chili recipe, I use vegetable broth. But you could use chicken broth or beef broth and still call it a meatless chili recipe.
- tomato paste - An essential ingredient to help thicken the chili and give it deeper tomato flavor.
- chili powder - An essential ingredient, indeed! More is better in my book, because it only makes the flavor deeper and bolder.
- ground cumin - This gives chili a depth that makes it even more southern or southwestern.
- salt and pepper - These are essential ingredients that can be added 'to taste' if preferred.
How to make Instant Pot vegetarian chili
Get the full printable recipe below.
Step 1: Sauté veggies in olive oil using the Instant Pot 'Sauté' setting.
Step 2: Add the corn, white beans, kidney beans, and black beans.
Step 3: Add tomatoes, tomato paste, seasonings, and broth.
Step 4: Stir everything together.
Step 5: Secure the lid and pressure valve. Pressure cook on HIGH for 2 minutes followed by a 10-15 minute natural pressure release until steam has fully released. This means leave the pot alone until the steam has fully released.
Step 6: Open the lid, stir, serve, add toppings, and watch it disappear!
Note: I'm using my 6 quart Instant Pot for this chili recipe and video. You can use any size or brand pressure cooker to make vegetarian chili. Consult your user manual to convert the recipe. Or drop questions in the comments section below the recipe and I'll get back to ya!
How to customize your vegetarian chili
This Instant Pot chili is utterly delicious as it is, but make it your own with these suggestions!
- Substitute 12oz beer for an equal amount of vegetable broth. I prefer dark beer for this but you can use any kind.
- 1 Tbsp of finely ground coffee or 1 tsp unsweetened cocoa powder adds depth and richness, which is always welcome in vegan chili.
- Add mushrooms or bell peppers to the sautéed veggies for more veggie goodness.
- Add 1 tsp chipotle powder give the chili a smokey flavor.
- Use chili beans, pinto beans, or any beans in place of the kidney beans, white beans, or black beans. It doesn't have to be a 3 bean chili to be delicious!
- If you prefer using dried beans, cook them first because the vegetables in this vegan chili recipe will overcook.
- Adding quinoa to vegan chili is a great way add fiber and protein to the recipe It also adds volume and texture! I prefer to add cooked quinoa after pressure cooking this chili.
- Even though this is a vegetarian chili recipe for Instant Pot, I've included stove and slow cooker chili instructions for you in the recipe card below. No cooks left behind, right?
- chili topping ideas include fresh jalapeno, fresh cilantro, fresh avocado, tortilla chips, green onions, fresh lime, diced onions, sour cream, shredded cheddar.
Tips for storage and reheat
Cool chili completely.
Store in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer (or longer if vacuum sealed). The cooked beans will keep just fine and the chili flavor will only deepen in cold storage.
To thaw, simply transfer frozen chili to the refrigerator 24-48 hours before reheating and serving.
To reheat veggie chili, add a few splashes of water or broth, if needed, because it helps adjust the consistency which distributes the heat more evenly.
Try these Vegetarian Instant Pot recipes
- Easy Minestrone Soup
- Vegan Thai Pumpkin Curry
- Instant Pot Mac and Cheese
- Vegan Tortilla Soup
- Mushroom Stroganoff
- Thai Coconut Soup
Instant Pot Vegetarian 3 Bean Chili
- 2 Tbsp Olive Oil, or any olive oil
- ½ Onion, (1 cup) diced
- 2 large Carrots, (1 cup) diced
- 2 rib(s) Celery, (1 cup) diced
- 3 cloves Garlic, minced
- 1 15 oz can Black Beans, rinsed and drained
- 1 15 oz can White Beans (your choice), rinsed and drained
- 1 15 oz can Red Kidney Beans, rinsed and drained
- 1 cup Corn, frozen, canned, or fresh
- 1 ½ cups Vegetable Broth
- 1 14.5 oz can Diced Tomatoes, keep juice
- 3 oz Tomato Paste
- 3 Tbsp Chili Powder
- ½ tsp Ground Cumin
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- When the display reads "Hot", add ONIONS, CELERY, GARLIC, and CARROTS; sauté a few minutes until tender.
- Add all THREE BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juice), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.
- Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position. Select "Manual" or "Pressure Cook" and set the cooker on HIGH for 2 minutes.
- When the cycle completes, allow the Instant Pot to sit undisturbed for a 10-15 minute natural pressure release (NPR). Carefully turn pressure release valve to "Venting" position to release any remaining steam.Note: The cooker automatically goes into "Keep Warm" mode until you shut it off.
- Serve warm with your favorite chili toppings.
Recipe Notes from TKG
- To make stove cooked chili, continue in the same soup pot on med-high. Bring everything just to a boil, reduce heat to low, cover, and simmer up to 60 minutes, or until chili has thickened to your liking, stirring as needed.
- To make slow cooker chili, transfer everything to your slow cooker and cook on HIGH for 2-4 hours or LOW for 6-8 hours.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.