Instant Pot Vegan Chili
This hearty Instant Pot vegan chili is packed with beans, veggies, and bold spices. It’s easy, satisfying, and perfect for meal prep or feeding a crowd.
Equipment
- Instant Pot Used for sautéing and pressure cooking
- Wooden Spoon For stirring
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 bell peppers chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can diced tomatoes 14 oz
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 can diced green chiles 4 oz
- 2 cups vegetable broth
- salt and pepper to taste
- avocado, lime, and cilantro optional for serving
Instructions
- Turn Instant Pot to sauté. Cook onion, garlic, and bell peppers in a splash of oil for 4–5 minutes until soft.
- Add chili powder, cumin, smoked paprika, and tomato paste. Stir for 1 minute to toast spices.
- Add diced tomatoes, beans, corn, green chiles, and broth. Stir well and scrape bottom to avoid burn notice.
- Seal the lid. Pressure cook on high for 12 minutes. Let naturally release for 10 minutes.
- Open lid, stir and taste. Add salt and pepper as needed. Simmer on sauté to thicken if desired.
- Serve warm with avocado, lime wedges, and cilantro, or any of your favorite toppings.
Notes
- Substitute any beans you have on hand—cannellini, chickpeas, or navy beans all work.
- For extra heat, stir in a diced chipotle pepper or cayenne powder.
- Chili thickens as it sits, so loosen with broth as needed when reheating.
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