Instant Pot Vegan Chili

This Instant Pot Vegan Chili is hearty, filling, and packed with plant-based protein and veggies! Easy to make and ready in 25 minutes!

Course Lunch, Main Course, Main Dish, Soup

Cuisine American, Dairy-free, Fall, Healthy, Instant Pot, North American, Soup

Keyword Instant Pot Vegan Chili, Instant Pot vegetarian Chili

Prep Time 7

Cook Time 8

Pressurising Time 10

Total Time 25

Servings servings

Calories 290kcal

Author Chrissie

Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, garlic, carrots and celery.
Saute the veggies for about 5 minutes, adding the spices, salt and pepper.
Continue sauteing for a few minutes more, just until the spices are fragrant.
Add the canned beans, canned tomatoes, and vegetable stock and stir everything together well.
Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
Cook for 8 minutes on "Pressure Cook".
When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
When the pressure has released, open the lid and serve in bowls with some freshly chopped herbs (optional).

Store any leftover chili in the fridge for 3 days

This recipe freezes well and can be stored in an airtight container in the freezer for up to 6 months.

No-Fail Tips

This soup can be made in a 6-quart or an 8-quart Instant Pot.