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overhead view of instant pot chili in blue bowl
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5 from 8 votes

Instant Pot Vegetarian Chili

Instant Pot vegetarian chili is hearty and flavorful! With pantry staples like sweet potatoes, black beans, corn and Tex-Mex spices, it's a 'dump and go' recipe that cuts way down on the cook time.
Prep Time15 minutes
Cook Time5 minutes
Time to pressurize + natural pressure release30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 200kcal
Author: Denise Bustard

Ingredients

  • 6 cups sweet potato cubes 1 ½- 2 inches; roughly 2 medium sweet potatoes
  • 1 onion diced
  • 12 oz can corn kernels drained
  • 15 oz can black beans drained & rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 15 oz can diced tomatoes including juices; see note 1
  • 13 oz can of tomato sauce

Instructions

  • Into the stainless steel insert of your Instant Pot, place the sweet. potatoes, onion, corn, black beans, chili powder, cumin, ground coriander and salt.
  • Place the diced tomatoes and tomato sauce on top. Do not stir.
  • Place the lid on the Instant Pot, set the valve to 'sealing', and cook on high pressure for 5 minutes.
  • Allow the pressure to naturally release (don't touch the Instant Pot) for 10 minutes, then release the remaining pressure.
  • Stir, and serve with your favorite toppings.

Video

Notes

1- it's crucial to place the tomato products on last and not stir them in to prevent getting a burn warning
*serving size is strictly an estimate
Ingredient notes
  • feel free to double the black beans for extra protein; they may also be swapped for kidney or pinto beans
  • the sweet potatoes break down while cooking and add body and sweetness to the chili
  • feel free to add in chopped bell peppers or other veggies if you'd like
Storage
Cool and store in an air tight container. Refrigerate for up to 4 days. Freeze for up to 3 months.
Reheat
Heat in the microwave until steaming hot, or reheat on the stove, adding a splash of water as needed if it is drying out.
Freezer packs
To make freezer packs, 
  1. Assemble all ingredients in a freezer bag or meal prep container- place the tomato sauce + diced tomatoes in first, so that when you dump it out, they come out on the top.
  2. Squeeze out air and freeze flat. Freeze for up to 3 months.
  3. Thaw completely before dumping into the Instant Pot and cooking as directed.

Nutrition

Serving: 1cup * | Calories: 200kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 835mg | Potassium: 875mg | Fiber: 10g | Sugar: 9g | Vitamin A: 15025IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg