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+ servings

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 minutes
Cook Time 8 minutes
Pressurising Time 10 minutes
Total Time 25 minutes
Servings 12 servings
Calories 290kcal
Author Chrissie

Equipment

  • 6-quart or 8-quart Instant Pot

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 2 cloves garlic finely minced
  • 3 medium carrots chopped
  • 2 stalks celery chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons smoked paprika
  • 1 tablespoon mild chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cans beans in tomato sauce (15 ounce cans)
  • 1 can kidney beans drained and rinsed (15 ounce cans)
  • 1 can white beans (15 ounce can)
  • 2 cans diced tomatoes (15 ounce can)
  • 1 cup vegetable stock

Instructions

  • 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).

Notes

This recipe freezes well and makes a great recipe for meal prep. Simply store it in airtight containers in the fridge for up to 3 days and in the freezer for up to 6 months. 

Nutrition

Serving: 1cups | Calories: 290kcal | Carbohydrates: 52g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 1032mg | Potassium: 972mg | Fiber: 14g | Sugar: 3g | Vitamin A: 3065IU | Vitamin C: 13mg | Calcium: 165mg | Iron: 5mg