This Instant Pot Chili is totally meat-free vegan chili packed with onions, bell peppers, tomatoes, black beans, and all the seasonings! Skip the beef and make this super flavorful soup in less than 30 minutes.
INSTANT POT CHILI RECIPE
Chili is such a great winter dish but it takes hours to make. This Instant Pot Chili is full of rich flavor but only takes half an hour to make!
This chili recipe is totally vegan, made with kidney beans, diced tomatoes, onions, bell peppers, vegetable broth, and a delicious seasoning blend.
If you like your chili packed with beans, try this Instant Pot Four Bean Chili.
INGREDIENTS IN INSTANT POT CHILI
Kidney beans: I use black beans as the base of my vegetarian chili instead of ground beef. You can also add pinto beans or black beans to the mix!
Diced tomatoes: Canned is honestly preferred here because of all the seasonings they add but you can also dice your own.
Oil: You only need a little to soften the onions and bell peppers before pressure cooking the chili. Any neutral oil is fine here!
Onion: I use onions in almost every recipe because they bring a rich umami flavor to the dish as well as a subtle sweetness.
Bell pepper: As the name states, bell peppers bring a sweet peppery flavor to the dish as well as vitamin A, vitamin C, and potassium.
Tomato paste: This both helps give the chili a sweet tomato flavor and acts as a binder for all the veggies.
Chili powder: You can always buy a chili seasoning mix, but I prefer to make my own. This is the base for your chili seasoning and gives it that rich brown color too!
Smoked paprika: If you love a little smokiness in your chili, this is the best way to get it! You can also use regular paprika in a pinch.
Oregano: A staple in Italian food is also super important in your chili! This earthy herb has a pungent flavor when fresh but a far more mellow taste if dried.
Cumin: Want depth in your chili? You're looking for cumin! It has a warm flavor and an edge of citrus to make your chili go from ordinary to extraordinary.
Vegetable broth: Some people use water in their chili but I think the vegetable broth gives it a little more flavor.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE INSTANT POT CHILI
- First, sauté the onion and bell pepper with a little oil in the Instant Pot until softened.
- Then, add the vegetable broth to the pot and stir.
- Next, add the black beans to the pot and stir well.
- Now, add the seasonings and mix.
- Finally, add the diced tomatoes and tomato paste. Stir to combine everything and cover the Instant Pot. Set your pressure cooker on high for 16 minutes.
- When the timer goes off, quick release the Instant Pot. Be careful of the steam! Stir well before serving and top with your favorite chili garnishes!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below!
WHAT TO SERVE WITH INSTANT POT CHILI
I love this one-pot meal because it's super filling, packed with vegetables, and great for leftovers.
Have you ever tried cinnamon rolls with your chili? Seriously, it's amazing. I love to have some of these Air Fryer Cinnamon Rolls with my leftover chili.
You can also use this chili as a garnish! Make a batch of veggie dogs for these Air Fryer Chili Cheese Dogs or add it to an air fryer baked potato!
You can even switch it up and use this vegan chili in my Vegan Burrito recipe!
The Best Chili Toppings
This dairy-free chili recipe is perfect as is, but you can always add garnishes to your Instant Pot Chili.
I usually add a dollop of sour cream and some sliced green onions to my chili, but you can also use:
- Shredded cheese
- Avocado slices
- Cornbread
- Tortilla chips
- Cilantro
- Lime wedges
The topping options are endless with chili!
How to Store Leftover Chili
No matter how hard you try, there are always Instant Pot Chili leftovers. It's a one-pot meal that feeds an army!
This chili will last up to four days in the refrigerator or a few months in the freezer. I like to freeze leftovers in single-serve portions for an easy lunch on a cold, snowy day.
If your chili gets too thick while it's chilled, add a little vegetable broth to loosen it.
MORE YUMMY VEGETARIAN RECIPES
If you love Tex-Mex recipes, you'll love this Sweet Vegetarian Chili with Peppers and Corn.
These Air Fryer Tostadas would be great with leftover chili. Or swap the meat in this Air Fryer Taquitos recipe!
The Instant Pot is the best way to make bean dishes, including these Instant Pot Baked Beans.
Instant Pot Chili
Equipment
- Instant Pot
- Can opener
Ingredients
- 2 tablespoons oil
- 1 cup onion diced
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 tablespoons cumin
- 2 cups vegetable broth
- 1 28-ounce can diced tomatoes
- 2 cans kidney beans drained and rinsed
Instructions
- Place oil, onions, and bell peppers into Instant Pot. Use sauté function to soften onions and bell peppers.
- Once the onion mixture is softened, add the remaining ingredients and combine.
- Put the lid on the pressure cooker. Press the manual button, then the high button, and set the time to 16 minutes.
- After the Instant Pot Chili has cooked for 16 minutes, carefully move the steam valve to quick release. Be careful as steam will be hot.
- Once pressure is released, take off the lid. Give the chili a final stir and serve.
