Introduction
Transform humble veggies into a hearty, flavorful chili that’s ready in a flash using your Instant Pot! This recipe is perfect for busy weeknights or cozy weekend gatherings, proving that delicious, comforting food doesn’t have to be complicated. Get ready to impress your family with this vibrant and satisfying chili!
Why This Works
This Instant Pot Veggie Chili is a winner because it’s incredibly easy to make, packed with flavor, and completely customizable to your liking. The Instant Pot does all the heavy lifting, allowing the vegetables to become incredibly tender while developing deep, rich flavors. It’s a healthy and satisfying meal that the whole family will love!
Key Ingredients
🍅 1 (28-ounce) can crushed tomatoes
🧅 1 large onion, chopped
🥕 2 carrots, chopped
🌶️ 1 green bell pepper, chopped
🍄 1 cup cremini mushrooms, sliced
🫘 1 (15-ounce) can kidney beans, drained and rinsed
🌽 1 (15-ounce) can corn, drained
🧄 4 cloves garlic, minced
🌿 1 tablespoon chili powder
🌿 1 teaspoon cumin
🌿 1/2 teaspoon oregano
🌿 1/4 teaspoon cayenne pepper (optional)
Vegetable broth (enough to reach the “max” fill line on your Instant Pot)
Salt and pepper to taste
Instructions
1️⃣ Sauté: Set your Instant Pot to the “Sauté” function. Add the chopped onion, carrots, and bell pepper. Cook until softened, about 5-7 minutes, stirring occasionally.
2️⃣ Add Aromatics: Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for another minute until fragrant.
3️⃣ Add Remaining Ingredients: Add the crushed tomatoes, kidney beans, corn, and mushrooms to the pot. Pour in enough vegetable broth to reach the “max” fill line of your Instant Pot. Season with salt and pepper to taste.
4️⃣ Pressure Cook: Secure the lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes.
5️⃣ Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
6️⃣ Serve: Carefully open the lid and give your chili a good stir. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Handy Tips
- Use pre-chopped vegetables to save time!
- Don’t overfill your Instant Pot. Leave some space at the top to prevent spills.
- If you prefer a thicker chili, you can mash some of the beans against the side of the pot before serving.
Heat Control
The Instant Pot’s pressure cooking method ensures even heat distribution, resulting in perfectly tender vegetables and a deeply flavorful chili. The high-pressure setting allows for a quicker cooking time while still achieving the desired texture. Adjust the cooking time based on your preferred level of vegetable tenderness.
Crunch Factor
While this recipe focuses on tender vegetables, you can add a crunch factor by topping your chili with your favorite crunchy elements such as tortilla chips, chopped cilantro, or even a dollop of sour cream or Greek yogurt.
Pro Kitchen Tricks
- For a richer flavor, brown the onions and peppers in a little olive oil before adding them to the Instant Pot.
- Add a splash of your favorite hot sauce for an extra kick!
- A squeeze of lime juice at the end brightens the flavors beautifully.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully; store in freezer-safe containers for up to 3 months.
Gift Packaging Ideas
This chili makes a wonderful homemade gift! Package it in a beautiful jar or thermos, adding a handwritten tag with the recipe. Consider including a bag of your favorite chili toppings for an extra special touch.
Flavor Variations
🌟 Spicy Southwest Chili: Add a diced jalapeño pepper and 1/2 teaspoon of smoked paprika for a fiery twist.
🌟 Vegetarian Chili with Black Beans: Substitute black beans for kidney beans or add both for a hearty mix of flavors.
🌟 Hearty Chili with Lentils: Add 1 cup of brown or green lentils along with the beans for extra protein and texture.
🌟 Creamy Chili: Stir in a dollop of sour cream or coconut milk at the end for a richer, creamier consistency.
Troubleshooting
- Chili is too watery: Next time, reduce the amount of broth or simmer the chili uncovered for a few minutes after pressure cooking to reduce the liquid.
- Chili is too thick: Add a little more broth or water to thin it to your desired consistency.
- Vegetables are too mushy: Reduce the pressure cooking time by a few minutes next time.
FAQ
- Can I use other types of beans? Absolutely! Pinto beans, black beans, or even a mix of beans will work perfectly.
- Can I make this chili on the stovetop? Yes, but it will take longer. Sauté the vegetables, then simmer the chili in a large pot for about 30-40 minutes, or until the vegetables are tender.
- Can I add meat to this chili? While this is a vegetarian recipe, feel free to add cooked ground beef, turkey, or chicken for a heartier chili.
- What are some good toppings? Tortilla chips, shredded cheese, sour cream, avocado, chopped cilantro, and chopped green onions are all great options.
- Can I meal prep this chili? Yes! This chili is perfect for meal prepping. Make a big batch and enjoy it throughout the week.
Conclusion
This Instant Pot Veggie Chili is the ultimate comfort food – easy to make, bursting with flavor, and completely customizable! We hope you enjoy this recipe as much as we do. Share your creations with us on social media using #AngelRecipesVeggieChili! Happy cooking!