Instant Pot Vegetable Chili (2024)

The classic perfect vegetarian chili recipe, reinterpreted for the Instant Pot.

This vegetarian chili, inspired by the vegetable chili recipe in the beloved cookbook The New Basics, is the best. It’s straightforward, it’s delicious, it’s cheap, it’s just what a vegetarian chili should be. And, I have taken the liberty of translating it for the Instant Pot and the slow cooker function of the instant pot at that. This means, of course, that you can cook it in a regular Crock Pot or slow cooker, but you will have to sauté some of the ingredients first. This is why the instant pot is the first line of equipment choice because you can sauté it right in that appliance.

Like many, many (MANY) folks, I grew up with The Silver Palate, Silver Palate Good Times, and The New Basics as part of my culinary world. My connection to the books and the authors runs deep (see Chicken Marbella for more on that if your curiosity is piqued at all). I read these books in bed with a flashlight after I should have been asleep. You can call me a nerd; it’s ok — I’m aware.

Serve this vegetarian chili over brown or white rice or quinoa.

Instant Pot Vegetable Chili from the New Basics Cookbook: The classic perfect vegetarian chili recipe, reinterpreted for the Instant Pot.

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Instant Pot Vegetable Chili Ingredients

• Eggplant– Eggplant makes this meatless chili hearty and delicious.
• Olive oil
• Yellow onions
• Garlic
• Greenbell peppers – You can use any color you like, I prefer green in this recipe with its hints of bitterness.
• Italianplum tomatoes – I use both canned and fresh in this recipe to mix up the textures.
• Chili powder,cumin, oregano, and basil – The perfect spices to amp up the flavor of this veggie-based dish.
• Fennel seeds – An earthy and sweet element.
• Redkidney beans – A vegetarian chili should have beans!
• Chickpeas – Adding chickpeas, as well as kidney beans, will help make this veggie dish even more substantial and protein-packed.
• Dill and parsley – Some leafy herbs to bring some freshness to this rich chili.
• Lemon juice – Adds an extra bit of acidity for balance.

To Serve

• Hot cooked rice
• Shredded cheddar cheese
• Sour cream
• Sliced scallions

How to Make Instant Pot Vegetable Chili

1. Prep eggplant: Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.
2. Sauté: In the Instant Pot, press Sauté and use the Sauté or the Adjust button to select the lowest temperature, which might say “Less”. Saute the eggplant until almost tender in two batches. Remove the eggplant to a plate.
3. Add veggies: In the Instant Pot, saute the onions, garlic, and green peppers and sauté just until softened, about 10 minutes.
4. Add tomatoes and spices: Add the eggplant with any juices, the canned tomatoes, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, and fennel seeds. Stir well. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then Press Slow Cook and use the Slow Cook or Adjust button to select the middle temperature (“Normal”). Use the + or – button to set the time to 4 hours.
5. Remove lid: When the cooking time is finished, press Cancel and remove the lid.
6. Add beans and chickpeas: Stir in the kidney beans, chickpeas, dill, parsley, and lemon juice. Replace the lid and use the Slow Cook or Adjust button to reselect the middle temperature and the + or – button to set the time for another 30 minutes, until everything is hot and tender and your house smells great. Stir well and taste and adjust seasonings.

7. Serve: Serve hot with rice and sour cream, scallions, and lots of shredded cheddar cheese.

Instant Pot Vegetable Chili Cooking Tips and Variations

• You can also cook this chili in a regular pot on the stove. Once all of the ingredients are combined in the pot, just let it simmer away, stirring occasionally, for an hour or so.
• The vegetables get simmered for a while, and then the beans and fresh herbs get added in so they keep their texture and freshness.
• If you don’t have a copy of The New Basics, do yourself a favor and buy it. It is a classic if ever there was one, and while a handful of recipes in the book may feel dated, there is a lot of gold in those pages, and you will find some real joy with this volume at your side in the kitchen.

What to Serve With Instant Pot Vegetable Chili

Meatier Chili Recipes

• Slow Cooker Chicken Chili
• Game Day Ground Beef Chili
• Barbacoa Beef Chili
• Turkey or Chicken Chili