Published: · Modified: by Courtney Hunter · This post may contain affiliate links · 9 Comments
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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.
![Easy Vegan Chili Instant Pot Recipe (1) Easy Vegan Chili Instant Pot Recipe (1)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/DSC07959.jpg)
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 thisvegan 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
![Easy Vegan Chili Instant Pot Recipe (2) Easy Vegan Chili Instant Pot Recipe (2)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/vegan-chili-ingredients.jpg)
- 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 greatbean-only chiliif 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
![Easy Vegan Chili Instant Pot Recipe (3) Easy Vegan Chili Instant Pot Recipe (3)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/Vegan-Chili-Recipe-5.jpg)
Step 1- Take your Instant pot, add oil and chopped onion, use the saute function, and cook, stirring for a few minutes.
![Easy Vegan Chili Instant Pot Recipe (4) Easy Vegan Chili Instant Pot Recipe (4)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/Vegan-Chili-Recipe-4.jpg)
Step 2- Now add your minced garlic, vegan beef crumbles, and all your spices, stir, and cook on saute for a minute or two.
![Easy Vegan Chili Instant Pot Recipe (5) Easy Vegan Chili Instant Pot Recipe (5)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/Vegan-Chili-Recipe-3.jpg)
Step 3- Take it off Saute mode to off. Add all your remaining ingredients, beans and tomatoes, and give it a good stir.
![Easy Vegan Chili Instant Pot Recipe (6) Easy Vegan Chili Instant Pot Recipe (6)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/Vegan-Chili-Recipe-2.jpg)
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.
![Easy Vegan Chili Instant Pot Recipe (7) Easy Vegan Chili Instant Pot Recipe (7)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/Vegan-Chili-Recipe-1.jpg)
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.
![Easy Vegan Chili Instant Pot Recipe (8) Easy Vegan Chili Instant Pot Recipe (8)](https://i0.wp.com/courtneyshomestead.com/wp-content/uploads/2024/03/DSC07958.jpg)
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
- Vegan Split Pea Soup
- 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 onInstagramorFacebook.
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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Reader Interactions
Comments
Stephanie says
Just tried your recipe. How long of a natural release is suggested?
Stephanie
Reply
Courtneys Homestead says
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
Thanks! I’ll let you know how it went 🙂
Reply
Courtneys Homestead says
Thanks so much Stephanie! ❤
Reply
Stephanie says
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
Thanks so much for trying and letting me know! I like your adaptions! ❤❤
Lisa Fehlman says
I love this!Reply
Courtneys Homestead says
Thanks so much for trying it! I am glad you guys love it as much as we do! ❤
Reply
Lisa Fehlman says
I love this!Reply