Quick and Easy Instant Pot Vegan Chili Recipe

Looking for a warm, comforting, and hearty meal that’s easy to make? This Instant Pot Vegan Chili is the answer. Packed with nourishing vegetables, fiber-rich beans, and protein-filled quinoa, this chili is a wholesome meal that’s ready in just under 40 minutes. Whether you’re following a vegan or vegetarian lifestyle or simply want a meat-free meal, this chili satisfies with its bold flavors, rich texture, and quick cooking time in the Instant Pot.

Why You’ll Love This Vegan Chili Recipe

• Quick and Convenient: Thanks to the Instant Pot, this chili cooks in under 30 minutes, making it perfect for busy weeknights or meal prepping.
• Hearty and Filling: Sweet potatoes, beans, quinoa, and vegetables make this dish filling and nutritious, perfect for those looking for a substantial meal without meat.
• Customizable: The recipe is highly adaptable—add your favorite toppings, change the spice level, or swap in different beans based on what you have at home.
• Nutrient-Packed: Rich in fiber, protein, vitamins, and minerals, this chili offers a range of health benefits, from boosting digestion to providing antioxidants.

This recipe is not only a go-to for vegans and vegetarians but also appeals to anyone looking for a comforting, plant-based meal with the ease of Instant Pot cooking.

Ingredients for Instant Pot Vegan Chili

To make this chili a satisfying meal, we’ll use wholesome ingredients. Here’s what you’ll need:

• Sweet Potatoes: These bring natural sweetness and a velvety texture to the chili.
• Red Bell Peppers: Add a sweet and slightly tangy flavor to balance the richness of the chili.
• Onion and Garlic: The essential aromatics that build a flavorful base for the chili.
• Spices: Chili powder, cumin, and chipotle chili powder combine for a smoky, earthy, and slightly spicy flavor. Add cayenne pepper for an extra kick if you like your chili hot.
• Vegetable Broth: The liquid base for the chili. Use low-sodium vegetable broth for a healthier option.
• Tomato Sauce: Provides the thick, rich texture and classic tomato flavor that defines chili.
• Quinoa: Adds protein, texture, and helps thicken the chili as it cooks, making the dish extra hearty.
• Beans: A combination of black beans and kidney beans offers a perfect balance of flavor and texture. Beans are an excellent source of fiber and plant-based protein.
• Sugar: A small amount of sugar helps to balance the acidity of the tomatoes.
• Toppings: Avocado, cilantro, tortilla chips, Greek yogurt (or non-dairy alternative), and shredded cheese are perfect garnishes for added flavor and texture.

Main Ingredients for Instant Pot Vegan Chili

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium sweet potatoes, peeled and diced (about 4 generous cups)
• 2 medium red bell peppers, diced (about 2 cups)
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 ¼ teaspoons kosher salt
• 2 ½ cups low-sodium vegetable broth
• 1 (8-ounce) can low-sodium or no-salt-added tomato sauce
• ½ cup uncooked quinoa
• 1 (15-ounce) can low-sodium black beans, rinsed and drained
• 1 (15-ounce) can low-sodium red kidney beans, rinsed and drained
• ½ teaspoon granulated sugar (optional, to balance acidity)

For serving:

• Sliced avocado
• Chopped fresh cilantro
• Shredded cheese (vegan or dairy)
• Crushed tortilla chips
• Nonfat plain Greek yogurt or sour cream (vegan options available)

Instructions for Instant Pot Vegan Chili

1. Sauté the Vegetables

   • Turn the Instant Pot to SAUTE mode and add 1 tablespoon olive oil.
   • Once hot, add 1 diced onion and sauté until soft, about 3-4 minutes.
   • Add 2 diced sweet potatoes, 2 diced red bell peppers, and 4 minced garlic cloves. Sauté for another 1-2 minutes until the garlic is fragrant.
   • Stir in 1 tablespoon chili powder, 1 teaspoon chipotle chili powder, 1 teaspoon cumin, and 1 ¼ teaspoons kosher salt. Cook for another minute to allow the spices to bloom.

2. Add the Liquid and Quinoa

   • Pour in 2 ½ cups vegetable broth, stirring to scrape up any bits stuck to the bottom of the pot. This prevents the burn warning.
   • Add ½ cup uncooked quinoa and 1 can (8 ounces) tomato sauce, but do not stir the tomato sauce.

3. Pressure Cook the Chili

   • Close the lid, seal the vent, and set the Instant Pot to manual (HIGH) pressure for 8 minutes.
   • Once the cooking time is up, perform a quick release by turning the valve to venting.

4. Finish the Chili

   • Carefully open the lid and stir in 1 can black beans, 1 can kidney beans, and ½ teaspoon sugar (if using).
   • Close the lid again and let the chili sit for 10 minutes on the Keep Warm setting to thicken.

5. Serve and Enjoy

   • Stir the chili, taste, and adjust seasoning as needed.
   • Serve hot with your favorite toppings like avocado, cilantro, shredded cheese, tortilla chips, and Greek yogurt or sour cream.

Notes for Instant Pot Vegan Chili

1. Adjusting Spice Levels:

   • If you like it spicier, feel free to increase the amount of chipotle chili powder or add some cayenne pepper or jalapeños during the sauté step.

2. Sweet Potatoes:

   • For uniform cooking, ensure that the sweet potatoes are cut into even-sized cubes. This will help them cook evenly and quickly in the Instant Pot.

3. Add More Veggies:

   • You can easily add more vegetables to this chili, such as zucchini, spinach, or corn. Just add them during the sauté step or after pressure cooking, depending on how soft you want them.

4. Substitute Quinoa:

   • If you’re not a fan of quinoa, you can swap it out for rice, barley, or even cauliflower rice for a lower-carb version.

5. Make Ahead:

   • Chop the sweet potatoes, peppers, onions, and garlic ahead of time, and store them in the fridge for up to 1 day before cooking. This will save you time when you’re ready to make the chili.

6. Freezing Tips:

   • This chili freezes very well. To freeze, let it cool completely, then transfer to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop or in the microwave.

7. Storage:

   • Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. Just reheat as needed.

How to Make Instant Pot Vegan Chili

This Instant Pot vegan chili recipe is simple to prepare and easy to follow. Let’s go through the steps to make this hearty dish:

1. Sauté the Vegetables

• Start by adding 1 tablespoon of olive oil to your Instant Pot and set it to the Sauté function.
• Once the oil is hot, add 1 diced medium onion and 4 minced garlic cloves. Sauté until the onion is soft and fragrant, about 3-4 minutes.
• Add 2 medium diced sweet potatoes, 2 diced red bell peppers, and the spices: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon chipotle chili powder, and 1 ¼ teaspoons kosher salt. Stir and sauté for another 1-2 minutes until the garlic is fragrant.

2. Add the Liquid and Quinoa

• Pour in 2 ½ cups of low-sodium vegetable broth. Stir well to combine, scraping the bottom of the pot to remove any bits stuck to the bottom (this helps prevent a burn warning).
• Stir in ½ cup uncooked quinoa and 1 can (8 ounces) tomato sauce. Do not stir the tomato sauce; simply pour it on top.

3. Pressure Cook the Chili

• Close the Instant Pot lid and set the valve to Sealing. Cook on manual (HIGH) pressure for 8 minutes.
• After the cooking time is complete, perform a quick release to release the pressure.

4. Stir in the Beans and Final Touches

• Once the Instant Pot has depressurized, carefully open the lid. Stir in 1 can of black beans (rinsed and drained), 1 can of kidney beans (rinsed and drained), and ½ teaspoon granulated sugar to balance the acidity.
• Close the lid again and let the chili sit for 10 minutes on the Keep Warm setting to allow it to thicken and the flavors to meld.

5. Serve and Enjoy

• Give the chili a final stir, taste, and adjust the seasoning as needed (add more salt, pepper, or spice).
• Serve hot with your favorite toppings, such as sliced avocado, fresh cilantro, crushed tortilla chips, shredded cheese, and a dollop of Greek yogurt or your preferred non-dairy substitute.

Storage and Reheating Tips for Instant Pot Vegan Chili

Storing Leftovers

• In the Fridge: Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
• In the Freezer: If you want to freeze the chili, let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.

Reheating

• On the Stovetop: Reheat the chili in a large pot over medium heat, adding a little vegetable broth or water to loosen it if needed.
• In the Microwave: Reheat the chili in a microwave-safe bowl for 2-3 minutes, stirring halfway through, until hot.

Nutritional Benefits of Instant Pot Vegan Chili

This Instant Pot vegan chili isn’t just delicious—it’s packed with nutrients. Here’s a breakdown of the health benefits of some key ingredients:

• Sweet Potatoes: Rich in vitamin A, which supports healthy skin, vision, and immune function. They’re also a good source of fiber and potassium.
• Beans: High in fiber and plant-based protein, beans help keep you full longer, support digestive health, and stabilize blood sugar levels.
• Quinoa: A complete protein containing all nine essential amino acids, quinoa is also high in fiber, magnesium, and iron.
• Tomatoes: Packed with vitamin C, potassium, and antioxidants like lycopene, which supports heart health and reduces inflammation.
• Spices: Chili powder and cumin have anti-inflammatory properties and can aid in digestion.

The combination of these wholesome ingredients makes this chili an incredibly nutrient-dense meal that will leave you feeling satisfied and nourished.

Nutritional Information for Instant Pot Vegan Chili

This Instant Pot Vegan Chili is not only delicious but also packed with nutrients. Here’s the breakdown of the nutritional content per serving (about 1 cup):

This chili is high in fiber and protein, making it an excellent choice for those seeking to feel full and satisfied. It’s also a great source of vitamin A and vitamin C, thanks to the sweet potatoes and bell peppers.

Creative Variations for Instant Pot Vegan Chili

While the original recipe is packed with flavor and perfect on its own, you can easily customize this Instant Pot Vegan Chili to suit your taste or dietary preferences. Here are a few creative variations that you can try to make this chili even more exciting:

1. Add More Vegetables

To boost the nutritional content and add more texture to your chili, consider adding additional vegetables. Here are some great options:

• Zucchini: Dice a medium zucchini and add it to the chili for extra moisture and texture.
• Corn: Add frozen or fresh corn kernels to introduce a touch of sweetness and a delightful crunch.
• Spinach or Kale: Stir in fresh spinach or kale at the end of cooking for a leafy green boost. They will wilt into the chili, adding vitamins and minerals.

2. Make It Spicy

If you love spicy food, you can amp up the heat with these additions:

• Cayenne Pepper: Add a pinch or more to the chili for a hot kick.
• Jalapeños: Finely chop one or two jalapeños (seeds removed for less heat) and sauté them with the onions, garlic, and bell peppers.
• Hot Sauce: Stir in your favorite hot sauce before serving for an extra layer of heat.

3. Top with Vegan Cheese and Sour Cream

To make the chili extra indulgent, top it with some creamy vegan cheese or a spoonful of vegan sour cream. These additions provide a rich, dairy-free alternative to traditional cheese and sour cream, giving the chili a creamy, tangy finish.

4. Add Protein-Rich Toppings

For an extra protein boost, try adding one or more of these toppings:

• Tofu: Cube firm tofu and pan-fry it until crispy. Add it as a topping for a protein-packed addition.
• Chickpeas: Top your chili with roasted chickpeas for crunch and extra fiber.

5. Make It a Sweet and Savory Chili

For a twist on traditional chili, you can add a touch of sweetness:

• Maple Syrup or Brown Sugar: Add a small amount (1-2 teaspoons) of maple syrup or brown sugar to the chili while cooking to bring out the sweetness of the vegetables and balance the spices.
• Cinnamon: A pinch of cinnamon can also add depth and a hint of warmth to the chili.

Tips for Making the Best Instant Pot Vegan Chili

To ensure that your chili turns out perfect every time, keep these tips in mind:

1. Use Fresh Spices for Maximum Flavor

For the best flavor, use fresh spices instead of old or expired ones. Fresh spices are more aromatic and flavorful, which will enhance the taste of your chili.

2. Cut Sweet Potatoes Evenly

To ensure that the sweet potatoes cook evenly, try to cut them into uniform ½-inch cubes. This will help them cook at the same rate and prevent some pieces from being undercooked.

3. Don’t Overcook the Quinoa

The quinoa should cook perfectly in the Instant Pot, but it’s important not to overcook it. If you don’t want the quinoa to turn mushy, ensure you release the pressure immediately after the 8-minute cook time.

4. Use Low-Sodium Broth and Tomato Sauce

To keep your chili healthier, opt for low-sodium vegetable broth and low-sodium tomato sauce. This will help control the sodium levels and ensure the flavors are balanced.

5. Let the Chili Sit After Cooking

After cooking, let the chili sit with the lid on for about 10 minutes to allow it to thicken up. This will also give the flavors time to meld together and improve the overall taste.

Serving Suggestions for Instant Pot Vegan Chili

This Instant Pot Vegan Chili is so versatile that you can serve it in a variety of ways. Here are some ideas to make your meal even more exciting:

1. Serve with Fresh Bread

Serve the chili with a warm loaf of crusty bread, such as sourdough or whole wheat, for dipping. Alternatively, you can serve it in a bread bowl for a fun, edible serving option.

2. Pair with a Side Salad

A light, refreshing salad is a great complement to the richness of chili. Try a green salad with a tangy vinaigrette or a Cucumber Avocado Salad to add some freshness and crunch to your meal.

3. Add Roasted Vegetables on the Side

Pairing your chili with roasted vegetables, such as roasted Brussels sprouts, broccoli, or cauliflower, can add extra nutrients and variety to your meal.

4. Create a Chili Bar

For a fun family dinner or gathering, set up a chili bar with various toppings like sliced avocado, chopped onions, shredded cheese, tortilla chips, and jalapeños. This way, everyone can customize their chili just the way they like it.

How to Store and Reheat Instant Pot Vegan Chili

Making a big batch of Instant Pot Vegan Chili? Lucky for you, this dish stores and reheats beautifully, so you can enjoy leftovers throughout the week. Here’s how to store and reheat your chili to keep it fresh and tasty.

Storing Leftovers

1. In the Refrigerator:

   • Allow the chili to cool to room temperature before storing.
   • Transfer the chili to an airtight container.
   • Store in the fridge for up to 5 days.

2. In the Freezer:

   • Let the chili cool completely before freezing.
   • For optimal storage, freeze the chili in individual portions or family-sized containers.
   • Label and date the containers to keep track of when it was made.
   • Store in the freezer for up to 3 months.

Reheating Leftovers

1. On the Stovetop:

   • Transfer the chili to a pot and reheat over medium heat.
   • Add a splash of vegetable broth or water if the chili has thickened too much.
   • Stir occasionally until heated through.

2. In the Microwave:

   • Place the chili in a microwave-safe bowl.
   • Cover with a microwave-safe lid or a paper towel.
   • Heat in 1-minute intervals, stirring in between, until it’s evenly warmed.

Thawing Frozen Chili

• Thawing in the Refrigerator: Place the frozen chili in the fridge overnight to thaw.
• Quick Thawing: If you’re in a hurry, place the frozen chili in a microwave-safe container and microwave on the defrost setting until it’s fully thawed.

FAQs About Instant Pot Vegan Chili

Curious about making Instant Pot Vegan Chili? You’re not alone! Let’s tackle some of the most common questions, so you can feel confident creating this delicious, plant-based dish. Whether you’re a beginner or a seasoned cook, these tips will make your chili experience even better.

1. Can I Use Canned Beans?

Absolutely! Canned beans are a time-saver and work perfectly in this recipe. Just make sure to rinse and drain them before adding them to your Instant Pot. Whether you’re making the best damn instant pot vegan chili or experimenting with variations, canned beans keep things simple without compromising flavor.

2. How Do I Make It Less Spicy?

Not everyone loves a fiery kick, and that’s totally fine. Reduce the amount of chili powder or skip the jalapeños and cayenne. If you’ve already made it too spicy, stir in a bit of coconut milk for a creamy, mild twist—like in vegan white chili instant pot recipes. It’ll balance the heat beautifully.

3. Can I Make It Oil-Free?

Yes, you can! Instead of sautéing the veggies in oil, use water or vegetable broth. The flavors will still develop nicely, and your chili will be just as hearty and satisfying. This tweak is perfect if you’re aiming for a lighter, easy vegan chili instant pot version.

4. What Sides Go Well with Vegan Chili?

The possibilities are endless! Cornbread, tortilla chips, or a crusty baguette are fantastic for dipping and scooping. A simple green salad or steamed veggies adds a fresh, light touch. And for something indulgent, pair it with a batch of vegan mac and cheese—instant pot vegan chili mac and cheese, anyone?

5. Can I Cook This Without an Instant Pot?

Of course! If you don’t have an Instant Pot, simmer the ingredients in a large pot on the stovetop for about 30-40 minutes. Stir occasionally to prevent sticking. The result will still be a delicious, hearty chili—just with a bit more cooking time.

6. How Should I Store Leftovers?

Store any leftover chili in an airtight container in the fridge for up to 5 days. For longer storage, portion it into freezer-safe containers or bags and freeze for up to 3 months. Reheat on the stovetop or in the microwave for a quick, comforting meal anytime.

7. Can I Add Other Vegetables?

Definitely! Chili is wonderfully versatile. Diced zucchini, sweet potatoes, or even a handful of spinach can add extra nutrients and texture. Don’t be afraid to get creative and tailor the recipe to your taste.

Have more questions? Drop them in the comments below! Cooking is all about experimenting and finding what works for you. Whether you’re trying a classic version or putting your own twist on it, Instant Pot Vegan Chili is a dish that always delivers. Happy cooking! 🌱

Conclusion

There you have it—a complete guide to crafting the perfect Instant Pot Vegan Chili! Whether you’re whipping up the best damn instant pot vegan chili for a cozy weeknight dinner, experimenting with creamy vegan white chili, or indulging in the comforting twist of instant pot vegan chili mac and cheese, this dish is as versatile as it is satisfying.

The beauty of this recipe lies in its simplicity, flavor, and adaptability. With a handful of pantry staples, your trusty Instant Pot, and a sprinkle of creativity, you can create a hearty, plant-based meal that everyone will love. Plus, the ease of preparation means you’ll spend less time cooking and more time enjoying.

So why wait? Grab your ingredients, fire up your Instant Pot, and dive into a bowl of chili that’s warm, comforting, and packed with goodness. Don’t forget to experiment with variations and share your results—who knows, you might just discover your own signature twist. Happy cooking, and here’s to your next bowl of flavorful perfection! 🌱