Instant Pot Veggie Chili is delicious & nutritious. It cooks up quickly and easily with the help of your pressure cooker and tastes like it's been simmering all day.
Turn instant pot to SAUTE and add the olive oil. Once hot, add the onion and red pepper and cook 2-3 minutes, until the onion is softened. Add garlic and cook 30 seconds longer.
Hit CANCEL and add tomatoes, beans, chiles, broth and spices. Stir to combine, scraping any browned bits from the bottom of the pot. Place the lid on and set to vent to seal.
Hit MANUAL to cook at high pressure for 10 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
Hit CANCEL. Turn the knob to vent and quick release the pressure before removing the lid.
Stir in the corn, cilantro and lime juice and season to taste with salt and pepper.
Serve with desired toppings. Enjoy!
Slow Cooker Directions
Place all ingredients in crockpot and stir to combine.
Cover and cook on high for 3-4 hours or on low for 6-8 hours.
Season with salt and pepper, to taste.
Serve with desired toppings.
Video
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Or, you can freeze it for up to three months. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch! Thaw overnight in the fridge and reheat in the microwave.