Instant Pot Vegan Chili

This one’s for those nights when you want something warm, filling, and bold—but you also want it fast and plant-based.
Instant Pot Vegan Chili brings all the rich, spicy flavor of the classic, but skips the meat without sacrificing anything else.

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You load everything into the pot—beans, tomatoes, peppers, spices—and walk away.
By the time you’re back, the chili’s done and ready to scoop into bowls, top with avocado or hot sauce, and eat straight up or with chips.

It’s cozy, super satisfying, and even better the next day. Whether you’re vegan, trying to eat more plant-based meals, or just need something easy to feed a crowd, this one delivers.

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Why This Recipe Always Delivers

There are a few key reasons we keep this recipe in rotation.
It’s bold, flexible, and doesn’t need a ton of prep.

• One-pot clean-up – No stovetop babysitting, just dump and pressure cook
• Protein-packed – Thanks to beans, lentils, and optional quinoa
• Deep flavor – Tomato paste and spices give it that long-simmered taste
• Totally customizable – Use whatever beans or veggies you have
• Leftover gold – It tastes even better after a night in the fridge

You can go classic or play with toppings—it handles both.

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What You’ll Need to Make It

This chili starts with a base of sautéed aromatics and layers in pantry staples that bring body and warmth.

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• Onion, Garlic, and Bell Peppers – Essential aromatics to start the flavor
• Chili Powder & Smoked Paprika – Adds heat and smoky depth
• Tomato Paste & Crushed Tomatoes – For that rich base
• Black Beans, Kidney Beans, Pinto Beans – Any mix works
• Corn & Diced Green Chiles – Brings sweetness and tang
• Vegetable Broth – Keeps it hearty without adding heaviness
• Optional: Lentils or Quinoa – For extra protein and texture

You probably already have most of this in your pantry.

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How to Make Vegan Chili in the Instant Pot

It’s a true one-pot meal with minimal effort and a big payoff.

• Sauté aromatics – Turn on the sauté function. Cook the onion, garlic, and peppers in a little oil until soft and fragrant, about 4–5 minutes.
• Add spices and tomato paste – Stir in chili powder, cumin, smoked paprika, and tomato paste. Let it toast for a minute to bring out flavor.
• Layer in everything else – Add the beans, corn, tomatoes, diced green chiles, and broth. If using lentils or quinoa, stir that in too.
• Pressure cook – Lock the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes.
• Stir and thicken – After opening the lid, stir well. If the chili seems thin, simmer it on sauté for a few minutes to thicken.

Serve it hot with your favorite toppings—avocado, crushed tortilla chips, lime, or even a swirl of vegan sour cream.

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Toppings and Sides That Work Well

Toppings make a big difference with chili—they add texture and balance. Pair with a quick side and dinner’s done.

Topping or Side	Why It Works
Avocado Slices	Creamy, cool contrast to the spice
Lime Wedges	Adds brightness and cuts through the richness
Tortilla Chips	Crunchy and perfect for scooping
Vegan Sour Cream	A little tang and smooth finish
Jalapeños or Hot Sauce	Brings the heat if you like it spicy
Warm Cornbread	Classic, hearty, and perfect for soaking up chili
Simple Green Salad	Lightens up the meal without much effort

Mix and match—it’s hard to go wrong.

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How to Store and Reheat It

This chili holds up like a champ and is a lifesaver for busy lunches later in the week.

Storing Tips

Cool the chili before storing. Keep it in an airtight container for up to 5 days in the fridge or 3 months in the freezer.

Reheating Tips

• Microwave: Add a splash of broth or water, heat in 1-minute intervals
• Stovetop: Reheat gently over low heat, stirring occasionally
• Instant Pot (Sauté mode): Great for heating a large batch with even results

It thickens over time, so feel free to loosen it with extra broth as needed.

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Instant Pot Vegan Chili FAQ

Can I use canned beans instead of dry?

Yes! This recipe is written for canned beans, which saves time and still gives you a thick, flavorful chili.

Can I freeze this?

Absolutely. Freeze in portioned containers and thaw overnight in the fridge. Add a little broth when reheating to bring it back to life.

Is it spicy?

It’s mild by default, but you can crank up the heat with jalapeños, cayenne, or extra chili powder.

Can I add quinoa or lentils?

Yes—both work great for extra protein. Red lentils will melt into the sauce; quinoa adds a little bite.

What if it’s too thick or too thin?

Too thick? Stir in more broth. Too thin? Let it simmer on sauté mode to reduce.