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    Home » Dinner recipes

    Published: Mar 26, 2019 · Modified: Mar 5, 2024 by Courtney Hunter · This post may contain affiliate links · 9 Comments

    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. 

    A bowl of vegan chili with a dollop of vegan sour cream in the middle with vegan cheddar cheese shreds.

     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.

    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.

    We always have vegan chili on Halloween, chili, cornbread, chips, and toppings. If you're looking for so more vegan chili recipes check out this All Bean Vegan Chili, Vegan White Bean Chili, or this Vegan Black Bean Chili.

    What I love about this recipe...

    • This Vegan Instant pot Chili is a crowd-pleaser.
    • 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.
    • It's SO easy.
    • Made with simple ingredients.
    Jump to:
    • What I love about this recipe...
    • Ingredients and Substitutions
    • Variations
    • How to make vegan instant pot chili recipe
    • Expert Tips and Tricks
    • Recipe FAQS
    • Check out these easy Instant Pot recipes...
    • Instant Pot Vegan Chili

    Ingredients and Substitutions

    Vegan chili ingredients either in small bowls with black labels or cans.
    • Olive oil- you can use whichever type of oil you prefer.
    • White or yellow onions- again, either will work, whichever you like the best.
    • Garlic- fresh garlic works best in this but in a pinch you can use garlic powder if that's all you have.
    • Vegan ground beef substitute—There are so many good vegan beef substitutes out there. 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.
    • Cumin-Chili powder- these are both essential to the chili flavor.
    • Salt- to bring out the flavor.
    • Smoked paprika- this works best; you can use regular paprika if that's all you have.
    • Cayenne pepper- add more or less depending on the level of spice you can handle.
    • Chili 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.
    • Black beans or Pinto beans- You can sub out for another bean as you see how you see fit.
    • Corn- we love having the sweetness corn brings but if you don't like corn you can remove this.
    • Tomatoes, crushed- these are essential for the chili flavor but you can get a different version of tomatoes if you prefer those over crushed.
    • Tomato sauce- this is also important to the flavor of the chili.

    Check out the recipe card at the bottom of this post for full ingredient and quantity information.

    Variations

    • 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.

    How to make vegan instant pot chili recipe

    An instant pot bowl with chopped onions being cooked.

    Step 1- Take your Instant pot, add oil and chopped onion, use the saute function, and cook, stirring for a few minutes.

    An instant pot bowl with vegan beef, onions, and the seasonings.

    Step 2- Now add your minced garlic, vegan beef crumbles, and all your spices, stir, and cook on saute for a minute or two. 

    An instant pot bowl with all the chili ingredients before being stirred together.

    Step 3- Take it off Saute mode to off. Add all your remaining ingredients, beans and tomatoes, and give it a good stir.

    An Instant pot bowl with the chili mixture uncooked.

    Step 4- Seal your lid. Press your chili setting on your Instapot.  If you have no chili setting, you can press 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.

    An instant pot bowl with red liquid on the top.

    Step 5- Let the pressure naturally release, and stir once ready. Serve with all your favorite chili sides. 

    Expert Tips and Tricks

    • 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.
    • Do not substitute the chili beans for any other bean. 
    A bowl of vegan chili with a dollop of vegan sour cream in the middle and some yellow vegan shredded cheese.

    Recipe FAQS

    How do you store leftover chili?

    Let the chili cool down a bit, 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 cool down a bit, 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.

    What are the best toppings for chili?

    -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)

    Check out these easy Instant Pot recipes...

    • Vegan sweet potato quinoa chili in a small white bowl with a corn chip in it.
      Vegan Sweet Potato Quinoa Chili
    • vegan split pea soup
      Vegan Split Pea Soup
    • vegan black eyed peas
      Vegan Black Eyed Peas in the Instant Pot
    • Easy Vegan Potato Leek Soup

    If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    A white bowl with red chili in it with a dollop of white vegan sour cream and some cheddar cheese slices.

    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
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 16 minutes minutes
    Natural pressure release: 10 minutes minutes
    Total Time: 36 minutes minutes
    Servings: 10 cups
    Calories: 253kcal
    Author: Courtney Hunter

    Ingredients

    • 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

    Instructions

    • 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. 

    Notes

    Storing- Let the chili cool down a bit, and then add it to an airtight container in the fridge for up to a week.
    Freezing- Let it cool down a bit, 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.
    Expert Tips and Tricks-
    • 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.
    • Do not sub the chili beans for any other bean. 

    Nutrition

    Serving: 1serving | Calories: 253kcal | Carbohydrates: 37g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 1869mg | Fiber: 9g | Sugar: 13g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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      Vegan Broccoli and Rice Casserole
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      Vegan Frito Pie
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      Vegan Cheeseburger Egg Rolls
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      Vegan Cauliflower Casserole

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    Filed Under: All Recipes, Bean dishes, Dinner recipes, Soups- Chilis- Stews, Vegan Fall Recipes

    Reader Interactions

    Comments

      5 from 2 votes

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      Recipe Rating




    1. Stephanie says

      September 20, 2019 at 9:02 pm

      Just tried your recipe. How long of a natural release is suggested?

      Stephanie

      Reply
      • Courtneys Homestead says

        September 20, 2019 at 9:05 pm

        Hey Stephanie! Thanks for trying. Just until it's done natural releasing. It takes about 15 to 20 minutes. If you let out a little steam early that's okay!

        Reply
        • Stephanie says

          September 20, 2019 at 9:59 pm

          Thanks! I’ll let you know how it went 🙂

          Reply
          • Courtneys Homestead says

            September 20, 2019 at 10:00 pm

            Thanks so much Stephanie! ❤

            Reply
            • Stephanie says

              September 20, 2019 at 10:16 pm

              OMG. It’s so good!!! Only difference is I did use extra smoked paprika and cayenne for my liking.. and forgot a can of crushed tomatoes. The flavor is amazing. Thank you for the recipe!!

            • Courtneys Homestead says

              September 20, 2019 at 10:37 pm

              Thanks so much for trying and letting me know! I like your adaptions! ❤❤

    2. Lisa Fehlman says

      May 28, 2019 at 10:33 am

      5 stars
      I love this!

      Reply
      • Courtneys Homestead says

        May 28, 2019 at 10:43 am

        Thanks so much for trying it! I am glad you guys love it as much as we do! ❤

        Reply
    3. Lisa Fehlman says

      May 28, 2019 at 10:33 am

      5 stars
      I love this!

      Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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