Easy Vegan Chili Instant Pot Recipe

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. 

 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.

Ingredients and Substitutions

• 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

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

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

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

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.

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. 

Recipe FAQS

Check out these easy Instant Pot recipes...

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. 

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

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