Press the “sauté” button on your Instant Pot and then add the oil.
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.
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 with some vegan sour cream.
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.
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).