Best 6 Instant Pot Vegan Chili Recipes

INSTANT POT VEGAN CHILI

Steps:

• SAUTEE: Set instant pot to sauté, and fry onions and garlic (if using) for 2-3 minutes. Add in the bell pepper and corn and stir. If using carrots or other seasonings, add them with the bell pepper and corn and stir. Add in the 2 cans of chili beans and stir to combine. Lastly, add in the tomatoes but DO NOT mix.
• SET: Cover and seal instant pot with the lid. Set to the MANUAL setting and cook on high for 15 minutes.
• RELEASE: Release heat and then serve with cilantro, green onions, tortilla chips and avocado!

INSTANT POT VEGAN CHILI

Steps:

• Hit the "Saute" button on your Instant Pot. When it's ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.
• Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.
• Set to cook on manual high pressure for 5 minutes.
• When time is up, do a "quick release" by turning the release valve to "venting" and remove the lid.
• Sereve in individual bowls with desired toppings.
• Store in the fridge up to 3 days or in the freezer for a month.

BEST DAMN INSTANT POT VEGAN CHILI

Steps:

• Chop all vegetables and add to IP
• Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
• If using - add seitan, cauliflower crumbles, or mushrooms for a meat substitute. Note: All of these are optional and you could just add another can of beans.
• Add water and all spices except Masa and stir well
• Mix in beans and stir well
• Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR
• Add lid to IP and set to MANUAL mode for 10 minutes. Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure
• Stir in tomato paste, any last minute garnishes, and Masa flour.
• Let rest for 10 minutes to thicken, stirring occasionally

INSTANT POT® VEGAN CHILI CON YACA

Steps:

• Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
• Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

SIMPLE INSTANT POT VEGAN BLACK BEAN CHILI

Steps:

• Hit "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
• Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
• Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
• After the 5 minutes is up, quick-release by flipping the release valve to "venting." Remove lid.
• Scoop into individual bowls and add toppings if desired.
• Keeps in the refrigerator for about 3 days. Freezes well too.

INSTANT POT® VEGETARIAN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
• Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir chili and taste; adjust seasonings to your personal preference.