This instant pot vegetarian chili dry beans is a hearty and delicious meal that is perfect for a meatless dinner option. It is made with a variety of vegetables, dried beans, and a selection of flavorful spices, as well as a secret ingredient that helps to enhance the overall taste and texture of the dish.
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 yellow bell pepper, diced
- 1 cup celery, diced (about 2 ribs)
- 1 bag of dried chili bean mix
- 5 cups vegetable broth
- 2 tablespoons minced garlic, about 6 cloves
- 1 cup green salsa
- 2 cans petite diced tomatoes (14.5 ounce)
- 1 and ½ cups pumpkin puree
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Additional salt, pepper, and cumin to taste
Directions
- Select browning/sauté to preheat the instant pot pressure cooker. Add the olive oil, onion, bell pepper, and celery and sauté, stirring often, until the onion is tender, about 5 minutes.
- Stir in the dry beans and the vegetable broth.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.
- Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Adjust salt, pepper, and cumin to taste and serve hot.
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