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–+ servings

Instant Pot Chili with Vegetables

A hearty and flavorful instant pot chili loaded with vegetables and spices. Perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can diced tomatoes
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 cup chopped bell peppers
  • 2 cups black beans, rinsed and drained
  • 1 cup corn kernels
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.25 teaspoon salt
  • 4 cups vegetable broth

Method
 

Preparation Steps
  1. Set the Instant Pot to sauté mode. Add onions and garlic; cook until translucent.
  2. Add chopped bell peppers, tomatoes, chili powder, cumin, paprika, and salt. Stir well.
  3. Add black beans and corn. Pour in vegetable broth and stir to combine.
  4. Close the lid, set to manual high pressure for 15 minutes. Once done, let the pressure release naturally.
  5. Open the lid, stir the chili, and serve hot with optional toppings like shredded cheese or sour cream.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This chili is perfect for a quick weeknight dinner and can be easily customized with your favorite vegetables and toppings.
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