Instant Pot Vegan Chili

Instant Pot vegan chili, an easy way of making this classic comfort food. It is cozy and nourishing and it’s made with natural ingredients!

Instant Pot vegan chili, easy and super convenient. You’re going to LOVE it! It is a nourishing and gluten-free classic that will fill you right up. Super cozy and absolutely delicious!

I really love using my Instant Pot because it helps me save time and energy when cooking hearty recipes made with whole ingredients. Don’t you find it useful too?

Packed with lots of nutrients, this vegan chili recipe is so good that you’ll have everyone asking for seconds! Truly a great main dish. Hope you enjoy!

Ingredient notes

• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
• Black beans: use them store-bought or make your own ones following our recipe!
• Canned diced tomatoes: you could also use tomato puree or even fresh tomatoes if you want (in that case, add some water if needed).
• Vegetable stock or water: I prefer vegetable broth because it enhances the flavor of this dish. However, water is okay too. I strongly recommend you make your own vegetable stock at home, but feel free to use it store-bought.
• Chili powder: this recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.

Dietary variations

• Make it oil-free: use water or vegetable stock instead of oil.

How to make Instant Pot vegan chili

• Press the “sauté” button on your Instant Pot and then add the oil.
• When it’s hot, add the veggies. Stir and cook for about 5 to 10 minutes.
• Incorporate all the remaining ingredients and stir.
• Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 10 minutes.
• Natural release for 10-15 minutes and then carefully move the valve to the “venting” position to let the pressure release completely.
• Remove the lid from the Instant Pot and serve your Instant Pot vegan chili immediately.

How to store

• Fridge: keep the leftovers in an airtight container in the fridge for up to 1 week.
• Freezer: keep it in an airtight container in the freezer for up to 6 months. Thaw overnight in the fridge.
• Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

Serving suggestions

Feel free to serve your Instant Pot vegan chili with some vegan sour cream or with your favorite toppings, such as avocado or chopped cilantro. You can also have it with some tortilla chips.

Looking for more vegan main dishes?

• Vegan Chili
• Sweet Potato Black Bean Chili
• Spanish Rice and Beans
• Black Eyed Peas Recipe
• Vegan Jambalaya

Did you make this Instant Pot vegan chili?

Please leave a comment and rate it below. We’d love to hear from you!

This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we’ll get a commission. We’re so grateful for your support!

Instant Pot Vegan Chili

• Author: Iosune
• Prep: 10 mins
• Cook: 35 mins
• Total: 45 mins
• 6-8 1x
• Main Dish, Soup
• American
• Vegan

★★★★ 4 from 1 reviews

Servings 6-8 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Instant Pot vegan chili, an easy way of making this classic comfort food. It is cozy and nourishing and it’s made with natural ingredients!

Ingredients

• 2 tbsp extra virgin olive oil 
• 4 cloves garlic, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 15-ounce can black beans (425 g), drained and rinsed 
• 1 15-ounce can kidney beans (425 g), drained and rinsed
• 1 15-ounce can lentils (425 g), drained and rinsed
• 1 28-ounce can diced tomatoes (800 g)
• 2 cups vegetable stock or water (480 ml)
• 1 cup corn kernels (160 g), frozen or canned
• 1 tbsp dried oregano
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• ½ tsp salt

Instructions

1. Press the “sauté” button on your Instant Pot and then add the oil.
2. When it’s hot, add the veggies (garlic, celery, onion, carrot, and red bell pepper). Stir and cook for about 5 to 10 minutes, stirring occasionally.
3. Incorporate all the remaining ingredients and stir.
4. Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 10 minutes.
5. Natural release for 10-15 minutes and then carefully move the valve to the “venting” position to let the pressure release completely.
6. Remove the lid from the Instant Pot and serve your Instant Pot vegan chili immediately with some vegan sour cream.
7. Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

Notes

• Canned diced tomatoes can be replaced with tomato puree or even fresh tomatoes if you want (in that case, add some water if needed).
• This Instant Pot vegan chili calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the chili is okay for you, but not too spicy.
• Omit the chili powder if you’re not into spicy food.
• Feel free to customize your vegan chili with any veggies, spices, or herbs you want.
• Use any type of oil, salt, or beans you have on hand, such as pinto beans or read lentils. 
• Cooking time includes the time it takes for the Instant Pot to heat up (about 8 minutes).

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 649
• Sugar: 9.4 g
• Sodium: 372 mg
• Fat: 6.9 g
• Saturated Fat: 1.5 g
• Carbohydrates: 112.9 g
• Fiber: 35.9 g
• Protein: 39.9 g