📖 Instructions

1. Prepare the Vegetables: Dice 1 large onion, 2 carrots, and 2 celery stalks. Mince 2-3 cloves of garlic. This is your flavor base, so make sure everything is finely chopped.
2. Sauté the Aromatics: Turn on the Instant Pot and select the 'Sauté' function. Add 1 tablespoon of olive oil. Once heated, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the onion is translucent and the vegetables start to soften. Stir occasionally to prevent burning.
3. Add Garlic and Spices: Add the minced garlic and 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and a pinch of cayenne pepper (if using) to the pot. Cook for another minute, stirring constantly, until fragrant. The spices will bloom and release their aromas, deepening the flavor of the chili.
4. Incorporate Tomatoes and Beans: Pour in one 28-ounce can of crushed tomatoes and one 15-ounce can of diced tomatoes (undrained). Add one 15-ounce can each of drained and rinsed kidney beans, black beans, and pinto beans. Stir well to combine everything, ensuring the spices and vegetables are evenly distributed.
5. Add Broth and Bay Leaf: Pour in 4 cups of vegetable broth. Add 1 bay leaf. Stir again to ensure all ingredients are submerged in the broth. The liquid is essential for pressure cooking and will create the perfect chili consistency.
6. Pressure Cook: Secure the lid of the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 25 minutes at high pressure. The Instant Pot will take some time to come to pressure before the timer starts counting down.
7. Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 15 minutes. After 15 minutes, carefully release any remaining pressure manually by turning the valve to 'Venting'. Be cautious of the steam escaping.
8. Remove Bay Leaf and Thicken (Optional): Open the Instant Pot and remove the bay leaf. Taste the chili and adjust seasonings as needed, adding salt and pepper to your preference. If the chili is too thin for your liking, you can thicken it by selecting the 'Sauté' function again and simmering for 5-10 minutes, stirring occasionally. Alternatively, mash some of the beans against the side of the pot to thicken the chili naturally.
9. Serve and Enjoy: Ladle the Instant Pot Vegetarian Chili into bowls. Top with your favorite toppings, such as shredded cheese (cheddar, Monterey Jack), sour cream or Greek yogurt, chopped green onions, avocado slices, cilantro, or a dollop of salsa. Serve warm and enjoy this comforting and flavorful meal!