Go Back
+ servings

Instant Pot Supersonic Veggie Chili

This Instant Pot Supersonic Veggie Chili is an incredibly tasty and super quick meal that you can make any day, anytime, to warm up and give your family a nourishing and fulfilling meal.
Prep Time8 mins
Cook Time3 mins
Total Time11 mins
Course: Chili
Servings: 8 servings
Author: Silvia Ribas


  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 shallot chopped
  • 1 jalapeno finely diced
  • 1 red bell pepper diced
  • 1 pk 1.25oz chili seasoning
  • 1 can 15oz pinto beans
  • 1 can 15oz kidney beans
  • 1 can 15oz black beans
  • 1 can 15oz sweet corn
  • 1 jar 24oz fire roasted diced tomatoes
  • 3/4 cup water divided


  • Turn the Instant Pot on and select sauté mode. Once hot, add oil, garlic, shallots, jalapeño and bell pepper. Stir and sauté for about 5 minutes. Add in chili seasoning and 1/2 cup water. Stir to combine.
  • Next add all the beans (rinsed) and corn. Give it a good stir to mix all the ingredients.
  • Lastly, add in the jar of tomato sauce. Use remaining 1/4 cup of water to wash out the extra tomato sauce from the jar and pour it into the instant pot. Do not stir. Let the tomato sit on top of the beans.
  • Cover the pot and secure the lid in place. Select manual and cook at high pressure for 3 minutes.
  • Once cooking is done, release the pressure. Remove the lid and stir.
  • Serve with fresh avocado, shredded cheese, cilantro, lemon and sour cream.