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Easy Vegan Chili Instant Pot Recipe

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Everyone needs a good chili recipe, and this vegan chili made in the instant pot is perfect for that. It has simple ingredients that come together to make one delicious bowl of chili. 

vegan chili instant pot

This Vegan Instant pot Chili is a crowd-pleaser.

 It's the perfect dish to bring to your chili cook-off; no one will even know it's vegan- thanks to the vegan beef crumbles.

This vegan chili has the perfect amount of spices and liquid to solids ratio.

I like a decent bite in every spoon full, not more broth than bulk.

This one-pot meal makes a good amount, way more than our family of four can eat in one sitting, so we had to develop creative ways to eat it.

One of our favorite ways of eating this meatless chili recipe, besides by itself with this vegan cornbread, is chili burritos or tacos. Mmmm.

Throw some chili in a tortilla, add any topping you want, and bam, chili burritos. Try it; you'll love it.

Speaking of that vegan cornbread. Oh, man… if you like cornbread with your chili, you seriously have to try this recipe.

It's the best I have ever tried, and I think you need it in your life.

We always have vegan chili on Halloween, chili, cornbread, chips, and toppings. Do you have any special traditions around food?

It's a perfect meal to get you warmed up and ready to go out into the elements of the Pacific Northwest late in the Fall- it can be very hit or miss in the weather department.

I don't have an Instant Pot. Can I still make this delicious chili?

This makes it super easy and fast, but not all is lost if you do not have an Instant Pot.

You could make this in the slow cooker or cook it on the stove.

Just follow the directions on the recipe, but instead of cooking it for a short time, you'll want it to cook on high for a few hours or cook it on your stove for a few hours.

If you need more help with that, let me know in the comments.

Vegan Chili Instant Pot Recipe Q&A

a spoonful of vegan chili.

Can I use different types of beans?

I would recommend not changing out the chili beans. 

Chili beans are made with flavors already infused in them, and I think that's the secret ingredient to the rich flavor of this chili.

The other beans you can sub out how you see fit.

Want to add some additional add-ins?

Some people like to add sweet potatoes, bell peppers, poblano peppers, and jalapeno peppers, which is totally fine; you make this for your personal preference.

However, I think the recipe is tasty as is.

What's the best vegan beef substitute?

There are so many good ones out there, and beyond beef and impossible make a great ground beef substitute if you're trying to impress a meat-eater.

I also have a great bean-only chili if you don't want to mess with mock meat.

What ingredients do you need for this instant pot vegan chili?

Check out the recipe card at the bottom of this post for the full recipe.

  • olive oil
  • white or yellow onions
  • garlic
  • vegan ground beef substitute **
  • Cumin
  • Chili powder
  • Salt
  • smoked paprika
  • cayenne pepper (add more or less depending on the level of spice you can handle)
  • chili beans
  • black beans or pinto beans
  • corn
  • tomatoes, crushed
  • tomato sauce

How do you make this vegan instant pot chili recipe?

Take your Instant pot, add oil and chopped onion, use the saute function, and cook, stirring for a few minutes.

Now add your minced garlic, vegan beef crumbles, and all your spices, stir and cook on saute for a minute or two. 

Take it off Saute mode to off.

Add all your remaining ingredients, beans and tomatoes, and give it a good stir.

single bowl of vegan chili.

Seal your lid.

Hit your chili setting on your Instapot. 

If you have no chili setting, you can hit Manuel and cook for 16 minutes.

Now, remember your actual cook time will be longer because you have to wait for the instant pot to come to full temperature.

Let the pressure natural release, and stir once ready.

 Serve with all your favorite chili sides. 

How do you serve this easy vegan chili?

This is best served warm with all your favorite toppings.

Here are some of our favorite toppings;

  • tortilla chips or Frito style corn chips
  • green onions
  • vegan sour cream or cashew cream
  • vegan cheese
  • cornbread
  • baked potato (this is more to be served on than in)

How do you store leftover chili?

Let the chili come to room temperature, and then add it to an airtight container in the fridge for up to a week.

Can you freeze chili?

Yes, chili freezes great! Let it come to room temperature, then place it in a freezer-safe airtight container for up to 6 months.

Let defrost on the counter or the fridge, and then heat up on the stove and serve.

Want some other easy instant pot recipes?

Instant Pot Vegan Chili

This is an easy dump-and-go chili, it tastes amazing and always pleases a crowd.
5 from 2 votes
Print Pin Rate
Course: All Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 16 minutes
Natural pressure release: 10 minutes
Total Time: 36 minutes
Servings: 10 cups
Calories: 253kcal


  • 1 medium onion chopped small
  • 1 TB oil neutral
  • 4 garlic cloves minced
  • 3 cups vegan ground beef substitute **
  • 1 TB Cumin spice
  • 2 TB Chili powder spice
  • 1 teaspoon Salt
  • ½ teaspoon smoked paprika spice
  • ¼ teaspoon cayene pepper spice (add more or less for spice level)
  • 3 15 oz cans chili beans
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn drained
  • 2 15 oz can tomatoes crushed
  • 1 15 oz can tomato sauce


  • Add oil and chopped onion to your Instapot, use the saute setting, and cook, stirring for a few minutes.
  • Add your minced garlic,  vegan beef crumbles, and all your spices, stir and cook on saute for a minute or two.  Take it off Saute mode to off.
  • Add all your beans and tomatoes, and stir. Seal your lid.
  • Hit your chili setting on your Instapot.  If you have no chili setting, you can hit Manuel and cook for 16 minutes. Let the pressure release naturally; stir once ready.  Serve with all your favorite chili sides. 


See blog post for recipe Q&A


Serving: 1serving | Calories: 253kcal | Carbohydrates: 37g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 1869mg | Fiber: 9g | Sugar: 13g
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vegan instant pot chili

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