Instant Pot Vegan Chili

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

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5 from 2 votes

This is an easy dump-and-go chili, it tastes amazing and always pleases a crowd.

Prep Time10

Cook Time16

Natural pressure release10

Total Time36

Course: All Recipes

Cuisine: American

Diet: Vegan

Servings: 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