The Most Delicious Instant Pot Vegan Chili You’ll Ever Make

Another classic, cozy favorite of mine is my Instant Pot vegan chili recipe. It’s definitely one of my go-to meals during long, cold nights. Plus, it tastes even better the next day. Even though this chili is completely plant-based, it’s super hearty and tasty!

This post may contain affiliate links. Please read my disclaimer.

What is Vegan Chili?

Vegan chili is a spicy tomato-based stew that often contains chili powder, beans, legumes, and a variety of vegetables. Though chili traditionally uses meat, vegan chili contains no animal by-products.

Originating in southern Texas by working-class Mexicans, chili, particularly vegetarian chili became very popular during the 1960s and 1970s with the rise of vegetarianism.

Popular substitutions for meat include using textured vegetarian protein, tofu, quinoa, and other starchy vegetables.

What is an Instant Pot?

The Instant Pot is a programmable pressure cooker that speeds up cooking by up to 2 to 10 times all while using up to 70% less energy.

In short, it’s a very multi-purpose cooking appliance and has been a kitchen appliance staple of mine for the last two years.

It’s simply the perfect go-to appliance for busy weeknights!

If you’re unsure what size Instant Pot to get, here is my size recommendation:

• 1 to 2 people, get the Instant Pot Mini 3 Quart
• 2 to 4 people, get the Instant Pot 6 Quart
• More than 4 people, get the Instant Pot 8 Quart

I’m currently using the Instant Pot Mini 3 Quart for all of my Instant Pot recipes.

Instant Pot Vegan Chili Recipe

Ingredients

Servings: 3 (larger) to 4 (smaller) portions

• 1 tbsp olive oil
• 1/2 medium onion (diced)
• 2 medium carrots (diced)
• 2 celery (diced)
• 1 red bell pepper (diced)
• 3 cloves garlic (minced)
• 14.5 ounces no or low-sodium diced tomatoes
• 2 cups low-sodium vegetable stock
• 2 bay leaf
• 1/2 cup lentils (rinsed)
• 15.5 ounces of red kidney beans
• 2/3 cup sweet yellow corn
• 1 tsp raw apple cider vinegar
• 1 jalapeno pepper
• add salt and pepper to taste
• garnish with sliced avocado, lime, and cilantro

Chili Seasoning:

• 1/2 teaspoon of the following:
  • chili powder
  • ground cumin
  • smoked paprika
• 1/4 teaspoon of the following:
  • ground coriander
  • dried oregano
  • allspice powder
  • cayenne pepper

Kitchen Tools

• Can opener
• Measuring cups
• Measuring spoons
• Vegetable peeler

The Most Delicious Instant Pot Vegan Chili Recipe (Step-by-Step)

Step 1. Sauté the Onions

Press the “Sauté” function on the Instant Pot. Wait until the pot is hot, then add the olive oil and coat the pot evenly. Sauté the onions until they are soft and translucent.

Step 2. Sauté the Carrots, Celery, and Bell Peppers

Add the carrots, celery, and bell peppers to the pot. Sauté for 8 minutes, or until the veggies become soft. Stir occasionally to prevent burning.

Step 3. Add the Garlic and Corn

Add garlic and corn and cook for 2 minutes.

Step 4. Add the Remaining Ingredients to the Pot

Add chili seasoning, red kidney beans, red lentils, canned diced tomatoes, vegetable stock, bay leaf, and apple cider vinegar. Stir everything together until all the ingredients are combined well.

Press “Cancel”, then select “Manual” or “Pressure Cook” (depending on your Instant Pot model), on high for 20 minutes. After the Instant Pot beeps to let you know the cooking time has finished, release the pressure by turning the steam knob.

Stir and serve! You can garnish this with lime, cilantro, avocado, and jalapeno peppers with a side of sourdough or gluten-free bread. Yum!

Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.