This super easy, healthy and delicious vegetarian chili recipe is packed with acorn squash, pinto beans and the perfect blend of spices for a most hearty and comforting autumn-inspired Instant Pot pressure cooker dish! Plus, stovetop instructions!

This super scrumptious, hearty, and comforting vegan chili is packed with both an amazing flavor and texture! It is rich, creamy with both sweet and salty notes, the perfect touch of slight nuttiness from the acorn squash, and has a superb combo of spices to take it to a whole other level! It will not disappoint! This chili is wonderful enough to be enjoyed on it own or with any variety of toppings of your choosing.

This Instant Pot Vegetarian Chili is

Super hearty, filling and comforting.
Packed with loads of flavor.
Texturally delightful.
Versatile and can be enjoyed a variety of ways.
Easy to make. Can be made in the Instant Pot or stovetop!
Made with only a handful of wholesome, healthy ingredients.
Rich in fiber and protein.
Gluten-free, dairy-free, vegan, vegetarian, nut-free, soy-free, and refined sugar-free.

Ingredients Needed to Make Instant Pot Acorn Squash Chili

Pinto beans.
Acorn squash.
Garlic.
Oil.
Tomatoes.
Spices.
Vinegar.
Coconut sugar.

How to Make Acorn Squash Chili

Soak pinto beans for 3 hours.
Saute garlic in oil; add squash.
Stir in tomatoes and bay leaves.
Add spices.
Add beans.
Add water/broth. Cook on manual high pressure for 30 minutes for Instant Pot, 1 hour for stovetop.
Release pressure. Stir in salt, sugar and vinegar. Enjoy!

Step by step process photos below:

Top Tips for Making Instant Pot Vegetarian Chili

Soaked beans produce the best results, in my opinion, but you can make this in the Instant Pot with un-soaked dried beans, if necessary. Simply cook on manual high pressure for 40 minutes instead of 30 for the no soak version!
If you do not have a can of fire roasted diced tomatoes, any canned tomatoes will work OR 2 fresh tomatoes, diced.
Any sweetener can be used in place of coconut sugar — honey, maple syrup, cane sugar or for a sugar-free version, we like this sweetener.
Frozen squash can be used in place of fresh, if necessary. It will be around 4 cups, cubed.
In a pinch, lime or lemon juice can be used in place of vinegar.
Salt to suit your preferences! We find around 2-3 teaspoons of salt to be sufficient with this chili.
This recipe makes a lot of chili. You can halve the recipe for very similar results if necessary. This chili also freezes beautifully for future enjoyment!
Store in airtight containers in the refrigerator for up to one week. To reheat, simply place in a pot over medium-low heat until warmed throughout or in the Instant Pot on saute function until warm.

Ways to Enjoy Instant Pot Vegan Chili

On its own.
With your favorite choice of toppings. We like: pumpkin seeds, dairy or non-dairy cheddar cheese, dairy or non-dairy sour cream, salsa, sriracha, crushed tortilla chips and/or fresh chopped cilantro.
Wrapped in tortillas to make burritos.
On top of nachos.
Alongside rice, millet or quinoa.
In taco shells with a variety of toppings.

More Vegan Instant Pot Recipes

Instant Pot Chipotle Peruano Beans (a.k.a. Canary or Mayocoba Beans)

Instant Pot Vegan Split Pea Soup with Za’atar

Instant Pot Cajun Spiced Chickpea Soup (Vegan)

Instant Pot Three Sisters Soup Recipe (Vegan + Gluten-Free)

Instant Pot Sticky Maple Ginger Rice Noodles (Gluten-Free, Vegan)

Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)

Spicy Coconut Red Lentil Dal (Instant Pot + Stovetop)

More Vegetarian Chili Recipes

Instant Pot Millet + Pinto Bean Vegan Chili

Instant Pot Chocolate Chipotle Chili (Vegan)

Lentil and Butternut Squash Vegetarian Chili with Spicy Chickpea Quinoa Crackers (Gluten-Free, Vegan)

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3