This vegetarian mushroom chili with lots of vegetables and mixed beans is made in the Instant Pot pressure cooker. Beautifully spiced and with the addition of chipotle, this gluten-free and vegan-friendly chili is great for a family or group dinner or game night. Serve it with your favorite fixings like avocado, diced onions, corn chips, as well as cheese and sour cream or dairy-free alternatives.
2 tablespoons olive oil
1 medium onion, finely diced
2 celery ribs (3 oz/100g), diced into small cubes
2 carrots (0.5 lb / 250 g), diced into small cubes
1/2 teaspoon salt
3 cloves garlic, minced or chopped
2 teaspoons sweet or mild paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
2 teaspoons dried oregano
1 cup vegetable stock (updated from 2 cups we had in the initial recipe after further testing and feedback)
1 canned chipotle chili, chopped (like this, see notes for alternatives)
2 x 15-16 oz cans of mixed beans, strained (or any one type of beans)
1 lb / 450-500 g button mushrooms, chopped into cubes
1/4 cup tomato paste
2 + 1/2 cups tomato sauce (canned chopped tomatoes)
- Turn the Instant Pot on and press the Saute function key. Once hot, add the oil, onions, celery, carrots and salt and cook for 2-3 minutes to soften. Press Cancel/Keep Warm to stop the Saute process at this stage.
- Right away, add the garlic and spices and stir through. Follow by vegetable stock and stir through scraping the bottom well. Add the rest of the ingredients, finishing with tomato sauce and paste. Stir through gently.
- Secure the lid, making sure the top steam releasing handle is pointing to Sealing (on older models). Press Manual/Pressure Cook button and adjust the time to 3 minutes (it should say HIGH pressure). The Instant Pot will kick in and the ON sign will come on the display indicating that the pressure is starting to build. It should take about 10 minutes and then the timer will begin. Note, the cooking process actually starts during the pressurization stage, hence we only set it to 3 minutes of cooking at high pressure.
- Once the timer is done, let the Instant Pot sit to allow the pressure release naturally. It should take about 15-20 minutes, after which the top valve will float back down and you will be able to open the lid. This depressurizing stage is great for the chili to settle and slow cook for a bit longer to develop all the flavors. If in a pinch, you can release the pressure manually sooner and the chili should be ready by then.
- Stir through and taste for seasoning. Serve with your favorite chili fixings: sour cream and cheese (if you eat dairy), diced avocado or guacamole, diced raw onions, corn chips, extra jalapenos, corn and so on. It’s great as is or over rice, or with a side of cornbread or dinner rolls.
- If a BURN notice comes on at any stage (which it might on some newer models or in an 8-quart IP), simply release any built-up pressure and open the lid. Add another 1/2 cup of vegetable stock and stir through the chili, scraping the bottom really well. Sometimes, the tomato-based sauces can caramelize and burn on the bottom and you simply need to add a little more liquid. Then pop the lid back on and set to 2 minutes at HIGH pressure.
- You can use canned chipotle chili pepper, dry chili (rehydrated in warm water) or 1/2-1 teaspoon chipotle chili flakes.
Keywords: Chili, Mushrooms, Beans, Vegan, Vegetarian, Gluten-Free, Stew, Pressure Coker