Bowl of Vegetarian chili with cheese made in the instant pot
Print Recipe
5 from 2 votes

Instant Pot Vegetarian Chili

This simple but delicious Instant Pot 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 mean this
dish can stand on its own for dinner. Leave off the cheese and it’s vegan!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American Classics, Healthy Eating
Keyword: chili, instant pot, vegetarian
Servings: 6 people
Calories: 98kcal



  • 1 tbsp olive oil extra virgin
  • 1 each yellow onion diced large
  • 2 each red bell peppers diced large
  • 2 each poblano chilis diced large
  • 3 each zucchini medium, diced large
  • 4 cloves garlic minced
  • 1 tbsp chili powder ground
  • 1 tsp cumin ground
  • ½ tsp paprika ground
  • ½ tsp salt
  • ½ cup water
  • ½ cup quinoa uncooked
  • 1 can diced fire roasted tomaotes 15 oz can
  • 1 can pinto beans 15 oz can, rinsed
  • 1 can V-8 12 oz can


  • Turn the Instant Pot to SAUTE. Heat the oil in the pot and add the diced onion. Saute until the onion softens, 3-5 minutes stirring frequently
  • Add the bell peppers, chilis, and zucchini and saute until soft, an additional 3-5 minutes stirring frequently.
  • Add the garlic and cook for 1-minute stirring constantly to not burn the garlic.
  • Mix in the chili powder, cumin, paprika, and salt.
  • Add in the water, V-8, quinoa, diced tomatoes, and pinto beans. Stir to combine.
  • Add the lid to the Instant Pot and turn the vent to the SEALING position. Set the Instant Pot from Saute to MANUAL for 10 minutes.
  • The Instant Pot will come to pressure, cook for 10 minutes and then beep. Using a spoon handle, carefully move the vent from sealing to VENT. Use caution as the released steam can burn you. Serve with cheese and sour cream if desired!


If you like a less chunky chili, you may dice the vegetables smaller!


Serving: 1g | Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 120mg | Fiber: 2g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg