Instant Pot Veggie Chili



  • 2 Tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 small jalapeno, diced
  • 1 teaspoon cumin
  • 2 Tablespoons chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 Tablespoon tomato paste
  • 1 can diced fire-roasted tomatoes, drained and rinsed
  • 3 cloves of garlic, minced
  • 1/2 cup pinto beans, drained and rinsed 
  • 1/2 cup kidney beans, drained and rinsed
  • 1 cup water
  • Pinch of black pepper
  • Optional toppings: Avocado, Lime, Cilantro, Jalapenos


  1. If you have an instant pot, set it to the sauté function, or grab a pan to sauté the veggies in. Set the level to medium and add 10 minutes to your timer.
  2. Once the pot in heated, add the oil and vegetables into it, stirring occasionally for 8-10 minutes or until the veggies are soft.
  3. Add in the spices, the chili powder, coriander, cumin, salt, oregano and tomato paste. Stir and sauté for 2 minutes. 
  4. Add in the kidney and pinto beans, diced tomatoes, garlic, and water. Stir and then tighten the instant pot lid and pressure cook on high for 45 minutes.
  5. The instant pot will release the pressure naturally, it will take about 25-30 minutes to do so. 
  6. When it is finished, remove the lid and serve.
  7. Serve with desired toppings and enjoy!