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Instant Pot Vegetarian Chili with Sweet Potatoes and Parsnips Recipe

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★★★★★

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.

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

  1. 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.
  2. Add Garlic: Stir in the minced garlic and continue cooking for about one minute until fragrant, ensuring it does not burn.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookwithruby.com/instant-pot-vegetarian-chili-with-sweet-potatoes-and-parsnips-recipe/