Instant Pot Veggie Chili For Any Night of The Week [Recipe] |

Instant Pot Veggie Chili For Any Night of The Week [Recipe]

I love making this instant pot veggie chili because it is versatile and always gives me more satisfaction than I thought. I make this as a main dish, side dish, soup, or sauce. Save this meal for a later time, and it will not lose any of its flavors.

An Instant Pot Veggie Chili That Will Become a Household Favorite

Text area that says "Instant Pot Veggie Chili For Any Night of The Week , Quick and Easy, 11 Ingredients, Makes 4 Servings," followed by a top view of a bowl of chili

It’s a good time for some chili!

I get that being vegetarian is not always easy, especially if salads and cold dishes bore you. This meal is fulfilling and extremely easy to make. To create this dish, I use onions, red and green bell peppers. There’s also salsa, black beans, pinto beans, corn, diced tomatoes with chilies, tomato sauce, taco seasoning, chili powder, and cumin.

To save time and money, I go with the canned beans, but dry and cook them ahead of time for a bit more convenience. I also use canned tomatoes and frozen corn, but the same applies here if you have the time and money. If you need to, replace some of the ingredients with things like carrots, mushrooms, and celery. If you do not find any salsa, add more tomatoes and spices instead.

Preparing this dish should not take long. I would say it takes me about 10 minutes to prep, but most of the cooking is done by my instant pot and not me.

Consider adding some shredded cheddar cheese on top as well, and enjoy this chili warm on a winter night, or as a side dish any day of the week.

Freezing and Unfreezing the Veggie Chili

Freeze this meal for later, simply by combining everything in a bowl and storing it in freezer-safe containers. If you want to serve your frozen instant pot veggie chili, use the directions below, and serve just as you would fresh.

To unfreeze, simply put water and veggie chili in your instant pot, secure the lid in place, then cook for 4 minutes under high pressure.

Serving Suggestions

This instant pot veggie chili is best served over rice that is topped with sliced avocado chunks and sour cream.

Instant Pot Veggie Chili

Course: General RecipesCuisine: Freezer-friendly, Instant Pot, Vegetarian


Prep time


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Total time




  • 1/2 cup (64 g) diced onions

  • 1/2 cup (64 g) diced green bell pepper

  • 1/3 cup (40 g) diced red bell pepper

  • 8 oz (200 g) black beans

  • 8 oz (200 g) pinto beans

  • 5 oz (125 g) frozen corn

  • 14 1/2 oz (362 g) diced tomatoes with green chiles

  • 4 oz (120 ml) tomato sauce

  • 1/2 oz (14 g) taco seasoning

  • 1/2 tsp chili powder

  • 1/2 tsp cumin


  • Directions for Cooking
  • Put all ingredients in your instant pot.
  • Secure lid and and seal the steam nozzle.
  • Cook for 4 minutes on high pressure.
  • Let the pressure release naturally.
  • Directions for Cooking from Frozen
  • Put water and the frozen veggie chili in your instant pot.
  • Secure lid and then seal the steam nozzle.
  • Cook for 4 minutes on high pressure.
  • Release pressure naturally.


  • The cooking times are for 4 servings. You may need to increase the time if you are making more servings.
  • When making from frozen, you may also need to adjust the cooking times if you are using a different size/shape container.

Looking to try another instant pot recipe? Why not give this tasty Instant Pot Asparagus a go?