his simple but delicious vegetarian chili tastes like it simmered all day in your slow cooker, but it's made quickly in the Instant Pot! Hearty quinoa and beans and plenty of vegetables means this dish can stand on its own for dinner. Leave off the cheese and it's vegan!
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4.04 from 54 votes

Instant Pot Vegetarian Chili with Quinoa

This simple but delicious vegetarian chili tastes like it simmered all day in your slow cooker, but it's made quickly in the Instant Pot! Hearty quinoa and beans and plenty of vegetables means this dish can stand on its own for dinner. Leave off the cheese and it's vegan!
Course: Main Dish
Cuisine: Vegetarian
Servings: 6 people

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced large
  • 2 red bell peppers diced large
  • 2 poblano chilis diced large
  • 3 zucchini diced large
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/2 cup water
  • 1/2 cup quinoa uncooked
  • 1 can diced fire roasted tomatoes 15 oz can
  • 1 can pinto beans (or other white beans) 15 oz can, rinsed
  • 1 can V-8 12 oz

Instructions

  • Turn the Instant Pot onto "sauté." Heat the oil in the pot and add the diced onion. Sauté until the onion starts to get soft, 3-5 minutes, stirring frequently.
  • Add the peppers, chilis, and zucchini and sauté until they start to soften, an additional 3-5 minutes, stirring frequently.
  • Mix in spices and sauté for 30 seconds, stirring frequently.
  • Add in the remaining ingredients. Close the Instant Pot and set pot to "Manual." Make sure the vent is closed and set timer to 10 minutes. The Instant Pot will pressurize, cook for 10 minutes, and then beep. Using a towel, the knob to release the pressure (be careful!). Serve with cheese!

Notes

I like big chunky vegetables for this chili so I dice everything fairly large.