Instant Pot Vegetarian Chili
- Soaking beans: 1 hour
- Pressurizing time: 10 minutes
- Cooking time: 30 minutes
- Cooling time: 15 minutes
- Total time: 1 hour 55 minutes
Ingredients
For Single recipe - Serves 3 to 4
(3-Quart Instant Pot)
Water and Dried Pinto Beans:
- 1 cup dried pinto beans (½ pound), rinse and pick through
- 4 cups water
Vegetables:
- 2 tablespoons olive oil
- ½ cup carrot, finely chopped
- ½ cup yellow, orange or red bell pepper, finely chopped
- ½ cup green bell pepper, finely chopped
- ½ cup onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 jalapeño chile, finely chopped (remove seeds for less heat)
Seasonings:
- 1½ teaspoons ancho chile powder
- ⅛ teaspoon ground chipotle powder
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon unsweetened cocoa powder (optional, adds more depth of flavor)
Beans, Hominy, Tomatoes, Worcestershire, and Water:
- ¾ cup canned kidney beans, rinsed and drained
- ¾ cup canned black beans, rinsed and drained
- ¾ cup canned hominy; rinsed, drained and finely minced in food processor
- One 14.5-ounce can fire-roasted tomatoes with juice (diced)
- 1 tablespoon tomato paste
- 1½ teaspoons Worcestershire sauce
- 2 cups water
Optional Toppings:
- Sour cream
- Grated cheddar cheese
- Finely chopped onion
- Coarsely chopped fresh cilantro
- Coarsely chopped cabbage
- Coarsely chopped avocado
- Saltines
Ingredients
For Double recipe - Serves 6 to 8
(6-Quart or Larger Instant Pot)
Water and Dried Pinto Beans:
- 2 cups dried pinto beans (1 pound bag), rinse and pick through
- 8 cups water
Vegetables:
- 2 tablespoons olive oil
- 1 cup carrot, finely chopped
- 1 cup yellow, orange or red bell pepper, finely chopped
- 1 cup green bell pepper, finely chopped
- 1 cup onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 jalapeño chiles, finely chopped (remove seeds for less heat)
Seasonings:
- 1 tablespoon ancho chile powder
- ¼ teaspoon ground chipotle powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon unsweetened cocoa powder (optional, adds more depth of flavor)
Beans, Hominy, Tomatoes, Worcestershire, and Water:
- One 14.5 ounce can kidney beans, rinsed and drained
- One 14.5 ounce can black beans, rinsed and drained
- One 14.5 ounce can hominy; rinsed, drained and finely minced in food processor
- One 28-ounce can fire-roasted tomatoes with juice (diced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups water
Optional Toppings:
- Sour cream
- Grated cheddar cheese
- Finely chopped onion
- Coarsely chopped fresh cilantro
- Coarsely chopped cabbage
- Coarsely chopped avocado
- Saltines
Instructions
-
Single recipe can be made in a 3-quart Instant Pot.
- Double recipe can be made in a 6-quart or larger Instant Pot.
- Slowly pour pinto beans into a colander. Remove any dirt, pebbles, or other debris.
- Rinse beans with cold tap water.
- Let water drain from colander.
- Pour beans into Instant Pot.
- Add water to cover the beans.
- Press "Sauté" on the cooker. Heat water and beans to boiling; boil uncovered for 2 minutes.
- Turn off Instant Pot; place lid on Instant Pot and let beans stand for 1 hour.
- Rinse and drain hominy and using a food processor pulse until finely minced. NOTE: If you do not have a food processor finely mince using a knife.
- Pour kidney beans and black beans into a colander, rinse and drain; set aside.
- After pinto beans have soaked for one hour pour into the colander and allow to drain; set aside.
- Press "Sauté" on the cooker. Note: Do not use lid when Sautéing.
- When the word "Hot" appears on the display add oil and chopped vegetables.
- Cook, stirring occasionally until they begin to soften; 3 to 5 minutes.
- Turn off the Instant Pot.
- Add seasonings; stir to incorporate.
- Add beans, minced hominy, tomatoes, tomato paste, Worcestershire sauce, and water; stir to incorporate.
- Close and lock lid.
- Check to make sure the steam release handle points to "Sealing".
- Press the "Manual" or "Pressure Cook" button and set the timer for 30 minutes.
- Note that it may take 10 minutes for the Instant Pot to come up to pressure before it sets the 30 minute clock.
- Allow the cooker to cool down naturally until the float valve drops down. This can take up to 15 minutes.
- Carefully unlock and remove the pressure cooker lid.
- Salt to taste.
- Serve.
Comments
Serve optional toppings on the side so that guests can decide what, if anything, they would like to mix in with their chili.Don't own an Instant Pot or Pressure Cooker? Click here for making Vegetarian Chili on the stovetop.
Consider serving with cornbread.
Is your Instant Pot taking a long time to build up pressure? Is there a lot of steam leaking from the lid? Is there an unusual amount of water in the condensation collector? What can you do?
Check Your Sealing Ring Periodically:
Step One: Check to make sure the sealing ring is installed correctly. If it is installed correctly then see next step.
Step Two: Replace sealing ring as it may be damaged or worn out.