This Instant Pot Vegan Chili is a flavor-packed, one-pot wonder you’ll crave again and again! It’s loaded with hearty beans, smoky chipotle, and the rich depths of fire-roasted tomatoes—all ready in under 30 minutes. If you’re after fuss-free comfort food with big, bold flavor, you’re about to meet your new favorite go-to recipe.
Why You’ll Love This Recipe
- Big Flavor, Little Effort: The Instant Pot does all the heavy lifting—no babysitting, no endless simmering, just set it and come back to pure chili magic.
- So Satisfying & Wholesome: Packed with protein-rich beans and a smoky-spicy base, this vegan chili will actually keep you full (and happy!).
- Meal Prep Perfection: It stores and freezes beautifully, so you can enjoy leftovers all week or stash some chili away for a rainy day.
- Crowd-Friendly & Allergy-Friendly: This chili is naturally vegan and gluten-free, and totally customizable for just about every tastebud at your table.
Ingredients You’ll Need
One of my favorite things about this Instant Pot Vegan Chili is just how simple (and affordable!) the ingredients are. You’ll only need everyday pantry staples, but each one brings a special something—smoky flavor, creamy texture, or a bright pop of color—to the pot.
- Onion: Adds aromatic sweetness and the savory backbone every good chili needs.
- Garlic: Boosts the overall flavor and infuses the chili with comforting warmth.
- Chipotle Pepper in Adobo Sauce: Brings heat and that irresistible, slightly smoky depth; use more or less to taste.
- Chili Powder: The main flavor hero—choose a good-quality blend for the best kick.
- Cumin: Earthy and fragrant, it gives the chili that signature Tex-Mex vibe.
- Smoked Paprika: Adds a subtle smoke and rich red hue; regular paprika works in a pinch, but smoked is next-level.
- Oregano: A touch of dried oregano brightens up all those bold chili flavors.
- Vegetable Broth: Keeps the chili brothy and brings everything together—go for low-sodium so you can adjust the salt just how you like it.
- Fire Roasted Tomatoes: These tomatoes add a caramelized, deep tomato flavor without any extra work; regular diced tomatoes are just fine if you can’t find fire-roasted.
- Red Kidney Beans: Hearty and classic, they hold up beautifully and make the chili extra satisfying.
- Black Beans: Creamy with a little bite, black beans add great flavor and contrast.
- Maple Syrup: Just a hint balances the spicy, savory flavors—don’t worry, it won’t make things sweet.
- Salt: Just enough to pull all those robust flavors together!
Variations
The beauty of Instant Pot Vegan Chili is how easy it is to make it your own. You can play with the beans or veggies, swap spices, or dial the heat up or down—so it fits whatever you’ve got in the pantry or any tastebuds at your table.
- Different Beans: Use pinto beans, great northern, or even chickpeas if that’s what you have on hand—just keep the total quantity about the same.
- Add More Veggies: Toss in diced bell peppers, carrots, corn, or even a handful of spinach to pack more color and nutrients into every bite.
- Make it Milder (or Spicier!): Skip the chipotle for a milder chili, or add extra for a real fiery kick; you could also stir in a fresh jalapeño with the onions.
- Boost the Protein: Crumbled tempeh or cooked lentils make a hearty, even more filling bowl—just stir them in before sealing the lid.
How to Make Instant Pot Vegan Chili
Step 1: Sauté the Aromatics & Spices
Start by hitting the “Sauté” button on your Instant Pot. Once it’s warm, add the diced onion, minced garlic, chipotle pepper, chili powder, cumin, smoked paprika, and oregano. A splash of water or veggie broth will keep things from sticking. Stir everything around and let those spices toast for two magical minutes—the aroma is your clue you’re off to a great start!
Step 2: Add Beans, Tomatoes & Broth
Now, pile in the drained kidney beans, black beans, fire-roasted tomatoes (with their juices), maple syrup, and the vegetable broth. Give everything a solid stir—scrape along the bottom to loosen any stuck bits—and check that all the ingredients are nicely mingled before sealing the Instant Pot.
Step 3: Pressure Cook
Lock the lid in place and seal the vent. Set the Instant Pot to cook on manual high pressure for 5 minutes. (It’ll take about 10 minutes to build up pressure, so you can set the table or prep your favorite toppings in the meantime!)
Step 4: Release & Serve
Once the cooking time is up, perform a quick release by carefully turning the valve to “venting.” Open the lid, give everything a good stir, and season to taste. Ladle the chili into bowls, top with your best chili fixings, and dig in!
Pro Tips for Making Instant Pot Vegan Chili
- Flavor Layering Matters: Don’t skip sautéing the spices and onions first—this step unlocks deep, toasty flavors that make your chili taste slow-simmered, even though it’s speedy.
- Mind the Liquids: Use just the right amount of broth to get a hearty, not soupy, consistency; the Instant Pot doesn’t allow much liquid to evaporate, so less is more.
- Taste & Adjust: After pressure cooking, always season with salt and maybe an extra pinch of chili powder if you want to amp up the heat—everyone’s taste is a little different!
- Quick Release Caution: Do the quick release with a kitchen towel for safety, and always open the lid away from your face—it can get steamy up in there.
How to Serve Instant Pot Vegan Chili
Garnishes
This chili shines with the right finishing touches. I adore topping mine with creamy avocado slices, fresh cilantro, and a squeeze of lime. A dollop of vegan sour cream or cashew crema will cool things down, and thinly sliced radishes lend irresistible crunch and color.
Side Dishes
Serve your Instant Pot Vegan Chili alongside warm cornbread, tortilla chips, or even a simple green salad for a complete meal. If you’re feeling extra cozy, some fluffy rice or baked sweet potatoes make a hearty, family-style spread.
Creative Ways to Present
Try ladling chili into roasted bell pepper halves, over corn waffles, or use as a filling for loaded chili-stuffed baked potatoes. For game day, serve in mini cups or shot glasses for easy crowd-pleasing appetizers!
Make Ahead and Storage
Storing Leftovers
Let any leftover chili cool, then transfer to airtight containers. In the refrigerator, it will keep fresh and flavorful for up to 3 days—making it perfect for meal prep lunches or quick weeknight dinners on the fly.
Freezing
Instant Pot Vegan Chili is super freezer friendly! Pour cooled portions into freezer-safe bags or containers, leaving a little room for expansion. Freeze for up to one month—thaw overnight in the fridge whenever a chili craving strikes.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of broth if needed to loosen it up. The flavors deepen as it sits, so don’t be surprised if the leftovers taste even better the next day.
FAQs
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Can I make this Instant Pot Vegan Chili without the chipotle pepper?
Absolutely! If you’re sensitive to heat or don’t have chipotle in adobo, simply leave it out or substitute with mild green chilies. You’ll lose a bit of smokiness, but the chili will still be delicious and family-friendly.
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What if I don’t have fire roasted tomatoes?
No worries—regular diced tomatoes work perfectly in this recipe. If you want a richer flavor, add a pinch of smoked paprika or an extra dash of chili powder to mimic that fire-roasted taste.
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Can I double this Instant Pot Vegan Chili recipe?
Yes! As long as you don’t fill past your Instant Pot’s max fill line, you can double the recipe for a party, potluck, or freezer stash. The cooking time stays the same—just allow a few extra minutes for the pot to reach pressure.
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How can I make my chili thicker?
For a thicker chili, mash a scoop of beans against the side of the pot and stir them back in, or let the cooked chili simmer on “Sauté” for a few minutes with the lid off to evaporate extra liquid.
Final Thoughts
If you’re ready for a bowl of cozy, nourishing goodness that’s as bold and vibrant as it is easy, this Instant Pot Vegan Chili is calling your name. Give it a try—your weeknight dinner (and probably your lunchbox too!) will thank you.
Print
Instant Pot Vegan Chili Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegetarian
Description
This Instant Pot Vegan Chili is a hearty and flavorful dish that is perfect for a cozy night in. Packed with protein-rich beans and aromatic spices, this chili is a comforting meal that comes together quickly in the Instant Pot.
Ingredients
For the Chili:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely chopped (with seeds)
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 1/2 cups vegetable broth (low sodium)
- 2 14–ounce cans fire roasted tomatoes (regular is fine)
- 2 15–ounce cans red kidney beans, drained and rinsed
- 1 15–ounce can black beans, drained and rinsed
- 1 Tbsp maple syrup
- Salt to taste
Instructions
- Saute Aromatics: Hit the “Saute” button on your Instant Pot. When it’s ready, add the onions, garlic, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp of water or veggie broth to the pot to prevent sticking if necessary. Stir and let toast for 2 minutes.
- Add Ingredients: Add all remaining ingredients to the Instant Pot, stir well to combine. Lock the lid and seal the vent.
- Cook: Set to cook on manual high pressure for 5 minutes.
- Release Pressure: When the cooking time is up, do a quick release by turning the release valve to “venting” and remove the lid.
- Serve: Serve in individual bowls with desired toppings. Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Notes
- Feel free to customize this chili with your favorite toppings such as avocado, cilantro, or vegan sour cream.
- This chili can also be served over cooked rice or quinoa for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
