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Instant Pot Vegan Chili Recipe

Instant Pot Vegan Chili

This Instant Pot Vegan Chili is a hearty, protein-packed comfort food, perfect for busy weeknights. With minimal prep and simple ingredients, you’ll have a delicious meal on the table in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large bell pepper, diced red or green
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup corn kernels frozen or canned, drained
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 2 cans diced tomatoes with juices
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 lime juice of
  • to taste chopped fresh cilantro for garnish, optional

Equipment

  • 1 Instant Pot 6-quart or larger
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons

Method
 

  1. Set the Instant Pot to sauté mode. Heat the olive oil and add diced onion. Cook for 2-3 minutes until slightly softened.
  2. Stir in minced garlic, bell pepper, carrots, and celery. Sauté for another 3 minutes until vegetables begin to soften.
  3. Add corn kernels, black beans, kidney beans, pinto beans, diced tomatoes (with juices), tomato paste, and vegetable broth.
  4. Sprinkle in cumin, smoked paprika, chili powder, oregano, salt, black pepper, and cayenne pepper if using. Stir thoroughly to combine.
  5. Cancel sauté mode. Close and seal the Instant Pot lid. Set to Manual/Pressure Cook on high for 15 minutes.
  6. Once the cooking time is done, allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure manually.
  7. Open the lid, taste and adjust seasoning if needed. Stir in lime juice.
  8. Serve hot, garnished with fresh cilantro if desired.

Notes

You can add chopped zucchini or mushrooms for extra veggies.
For a thicker chili, mash some of the beans after cooking, or use less broth.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
Goes great topped with avocado, tortilla chips, or vegan sour cream.