Introduction

This flavorful chili made in the Instant Pot is a hearty and comforting meal perfect for any day. Packed with sweet potatoes, vegetables, and bold spices, it comes together quickly with minimal effort. Enjoy a warm bowl of this nutritious and satisfying dish any time you crave a cozy dinner.

A white bowl is filled with a colorful stew made of orange sweet potato chunks, yellow corn kernels, black beans, and red carrots in a brown broth. On top, there is a layer of shredded white and yellow cheese and green parsley leaves, adding fresh color. A metal spoon rests inside the bowl, slightly dipping into the stew. The bowl is placed on a white marbled surface next to a white and yellow striped cloth. The image has bright lighting that enhances the natural colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 onion, diced
2 peppers, diced
1 tablespoon minced garlic
2 medium-large sweet potatoes, chopped into 1″ cubes
2 medium parsnips, sliced
2 medium carrots, sliced
1 can black beans, drained
1 can corn, undrained
1 can fire-roasted diced tomatoes, undrained
1 can tomato paste
1 1/2 cups chicken or vegetable broth (or water)
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce

Instructions

Step 1: Turn on the Instant Pot and select the Sauté setting. Add olive oil to the pot and heat it. Once hot, add the diced onion and peppers. Cook until the onions start to soften and become translucent.
Step 2: Stir in the minced garlic and cook for about one minute until fragrant.
Step 3: Add sweet potatoes, parsnips, carrots, black beans, corn, fire-roasted diced tomatoes, tomato paste, chili powder, cumin, garlic powder, oregano, black pepper, broth (or water), and Worcestershire sauce to the pot. Stir everything together until well combined.
Step 4: Secure the Instant Pot lid and make sure the vent is set to the sealed position. Select the Manual or Pressure Cook function and set the timer for 8 minutes on high pressure.
Step 5: When the cooking time ends, let the pressure release naturally for 5 minutes. Then carefully perform a quick release to release any remaining pressure.
Step 6: Once the valve drops, open the lid carefully. Stir the chili well, then serve hot and enjoy your delicious meal.

Tips & Variations

For a vegetarian version, use vegetable broth and omit the Worcestershire sauce or replace it with a vegan alternative.
Add cooked ground meat or crumbled tofu for extra protein if desired.
Adjust the chili powder amount to control the heat level according to your taste.
You can swap sweet potatoes for butternut squash or regular potatoes if preferred.
For a thicker chili, simmer on Sauté mode after pressure cooking until desired thickness is reached.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or microwave until heated through. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick stew made of three main layers visible on the surface: large pieces of orange sweet potato chunks, round slices of orange carrots, and yellow corn kernels mixed in a brown broth with some black beans scattered throughout. On top of the stew, there are shredded pieces of yellow and white cheese and a small bunch of green parsley leaves placed in the center. A silver spoon rests inside the bowl on the right edge, partially submerged in the stew. The bowl is set on a white marbled surface with a white cloth that has yellow stripes on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without an Instant Pot?

Yes, you can make it on the stovetop by sautéing the vegetables and then simmering all ingredients together in a large pot for about 30-40 minutes until vegetables are tender.

Is this chili spicy?

This chili has a mild to moderate heat level from the chili powder. You can adjust the amount or add fresh chopped chili peppers if you prefer more spice.

Instant Pot Vegetarian Chili with Sweet Potatoes and Parsnips Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This hearty and flavorful chili recipe is made quickly and easily using an Instant Pot pressure cooker. Packed with a variety of vegetables, beans, and spices, it offers a comforting, nutritious meal perfect for weeknights or meal prep. The combination of sweet potatoes, parsnips, carrots, black beans, corn, and fire-roasted tomatoes creates a rich and satisfying dish with a balanced blend of textures and flavors.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

1 onion, diced
2 peppers, diced
2 medium-large sweet potatoes, chopped into 1” cubes
2 medium parsnips, sliced
2 medium carrots, sliced

Beans & Canned Goods

1 can black beans, drained
1 can corn, undrained
1 can fire-roasted diced tomatoes, undrained
1 can tomato paste

Liquids & Oils

2 Tbs olive oil
1 1/2 cups chicken or vegetable broth (or water)
1 Tbs Worcestershire sauce

Spices & Seasonings

1 Tbs minced garlic
1 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1 tsp oregano
1/4 tsp black pepper

Instructions

Sauté the Aromatics: To the insert pot of an Instant Pot, add olive oil and use the Sauté setting to heat it. Add diced onion and peppers, then cook until the onions start to soften and turn translucent, about 3-5 minutes.
Add Garlic: Stir in the minced garlic and continue cooking for about one minute until fragrant, ensuring it does not burn.
Add Remaining Ingredients: Add sweet potatoes, parsnips, carrots, black beans, corn, fire-roasted diced tomatoes, tomato paste, chili powder, cumin, garlic powder, oregano, black pepper, broth (or water), and Worcestershire sauce to the pot. Stir thoroughly to combine all ingredients evenly.
Pressure Cook: Lock the Instant Pot lid securely and set the vent to the sealed position. Select the Manual or Pressure Cook setting, and program it to cook at high pressure for 8 minutes.
Release Pressure: After cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Serve: Once the valve has dropped and it is safe to open the lid, carefully remove it and stir the chili to combine. Serve hot and enjoy your comforting Instant Pot chili!

Notes

You can substitute the chicken broth with vegetable broth to keep this recipe vegetarian.
For a spicier chili, add cayenne pepper or chopped jalapeños when adding the spices.
Leftovers store well in the refrigerator for up to 4 days and freeze easily for up to 3 months.
If you prefer a thicker chili, use less broth or cook the chili for a few more minutes without the lid on after pressure cooking.
Worcestershire sauce is optional but adds a depth of flavor; ensure it fits your dietary preferences.

Keywords: Instant Pot chili, vegetable chili, pressure cooker chili, hearty chili recipe, healthy chili, sweet potato chili