Instant Pot Vegetarian Chili

Chili with white and red kidney beans, carrot and corn topped with parsley with nachos on side

Even if you are meat-eaters, you gonna love this Instant Pot vegetarian chili.

The recipe is vegan and very easy to make. You can serve as a soup or eat with nachos for a complete meal.

Chili with white and red kidney beans, carrot and corn topped with parsley with nachos on side

Today we are making a flavor and delightful dish that is great treat, especially for vegan & vegetarians. I'm serving it with tortillas but you can serve it with Jasmine or brown rice as well.

This vegetarian chili is so tasty that you won’t even miss the meat. Perfect for meatless Monday!

The kidney beans and all the vegetables, making this chili healthy and nutritious and a nice option for homemade diner.

Can I use a different type of beans?

Yes. Feel free to add black beans or even pinto beans.

Can I freeze the leftovers?

If you have leftover you can easily freeze it. It will keep up for 4 months in the freezer.

Instant Pot Vegan Recipes

Instant Pot Crispy Tofu

Instant Pot Hot and Sour Soup

Instant Pot Tempeh

Instant Pot Portobello Pot Roast

Chili with white and red kidney beans, carrot and corn topped with parsley with nachos on side

Instant Pot Vegetarian Chili

This delicious and healthy chili will be a comfort food for veggie lovers.
4.82 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: beans, chipotle chili flakes, green bell pepper, Vegetarian Chili
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Author: Corrie


  • 1 cup vegetable broth
  • 1 can diced tomatoes
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 can white kidney beans
  • 1 can red kidney beans
  • 1 cup corn frozen
  • 2 teaspoons chili powder
  • 2 teaspoons cumin powder
  • salt and pepper to taste


  • Add all of the ingredients to the instant Pot.
  • Close the lid and cook at high pressure for 8 minutes.
  • Once the cooking time is over, release the pressure immediately .
  • Open the lid and serve the chili with tortillas chips, rice or anything you like.


Calories: 45kcal Carbohydrates: 10g Protein: 2g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 269mg Potassium: 236mg Fiber: 2g Sugar: 2g Vitamin A: 371IU Vitamin C: 8mg Calcium: 31mg Iron: 1mg
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5 thoughts on “Instant Pot Vegetarian Chili

  1. Hi Corrie would it be possible to use dried kidney beans? If so would indeed more broth? Would it need longer cooking? And could I use fresh chilli's. And again would that make difference to cooking time?

    1. You can definitely use fresh chiles. I would not recommend using dried beans because you're right it would need more broth and longer cooking. If you want to try though, I would soak the beans for at least 4 hours first.

  2. Hi, Corrie
    This is not the firs time I used your recipe for IP. Thank you for your site!
    I like this chili. It's easy to cook and nice to eat. I will cook this chili again only with some changes for my own taste.

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