Instant pot vegetarian chili is a simple meatless meal that everybody loves. Great for both your vegan and vegetarian friends.
Add avocado oil to the pot, and preheat on the sauté setting for about a minute.
Sauté onions and red pepper until tender, about 4 minutes.
Add garlic, and cook 1 minute more.
Add all remaining ingredients (except salt and pepper), and cook on high pressure for 12 minutes. (Note: pot will take several minutes to come up to pressure.)
Allow pot to natural release for 15 minutes, and use the pressure release lever to release any remaining pressure.
Optional: to thicken the chili, you can use a stick blender to pulse a 5 or 6 times, for 1 second each. Or, you can remove 1 cup of the soup, and transfer it to a blender. Blend the portion until smooth, and return it to the pot.
Serve with desired toppings. Some suggestions: lime juice, cilantro, avocado, sour cream, cheese, tortilla chips, etc.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Here are a few substitutions that will work, if you feel like modifying the recipe.