Mouthwateringly hearty, smoky, and packed with plant-based goodness, this Instant Pot Vegan Chili is the cozy comfort food your chilly nights have been dreaming of. Loaded with beans, tomatoes, spices, and a whisper of chipotle, every bowl bursts with bold flavors and the kind of soul-hugging satisfaction only a true chili can offer—all in under 30 minutes!
Why You’ll Love This Recipe
- Lightning-Fast Comfort: Thanks to your Instant Pot, you’ll have a deeply flavorful, simmered-all-day chili in just 30 minutes from scratch (yes, seriously!).
- Wholesome & Filling: Three types of beans and a rainbow of veggies make this chili a powerhouse of plant-based protein and fiber, keeping you satisfied for hours.
- Smoky & Bold Flavor: Chipotle peppers in adobo and smoked paprika take the flavor profile to the next level—no bland chili here!
- Make-Ahead Magic: This chili tastes even better the next day and freezes beautifully, so you can prep once and feast all week long.
Ingredients You’ll Need
Every ingredient in this Instant Pot Vegan Chili is chosen for a reason—some add body, others bring heat or sweetness, and together they create something utterly craveable. Here’s why you’ll love every bite (plus easy swaps and little secrets for best results):
- Onion (1, diced): The savory, aromatic base that gives depth and an irresistible sweetness after sautéing.
- Garlic (3 cloves, minced): Adds a punchy, earthy aroma and backbone to the chili’s flavor.
- Chipotle Pepper in Adobo Sauce (1, finely chopped): Smoky, spicy, and totally transformative—just one is enough for a gentle heat and complexity.
- Chili Powder (2 Tbsp): The classic warming spice blend that defines good chili.
- Cumin (2 tsp): Its toasty, earthy notes add an essential Southwestern flair.
- Smoked Paprika (2 tsp): Instantly infuses a smoky, campfire flavor—and that beautiful brick-red color.
- Oregano (1 tsp): Lends subtle herbal freshness for balance and background flavor.
- Vegetable Broth (1 1/2 cups, low sodium): Keeps everything juicy and helps meld the flavors, while letting you control the saltiness.
- Fire Roasted Tomatoes (2 x 14-ounce cans): They bring a tangy-sweet note and a lightly roasted depth; regular diced tomatoes work too!
- Red Kidney Beans (2 x 15-ounce cans, drained and rinsed): Classic chili stars for heartiness and creamy texture.
- Black Beans (1 x 15-ounce can, drained and rinsed): Their delicate flavor and smoothness help round out the bean mix.
- Maple Syrup (1 Tbsp): Just a touch to balance acidity and spice with subtle natural sweetness.
- Salt (to taste): Essential for highlighting all those beautiful flavors—season to your liking.
Variations
Chili is made for playing! This Instant Pot Vegan Chili can easily be tweaked to fit your mood, your pantry, or any dietary preference. Here are a few delicious ways to personalize your pot:
- Bulk It Up with Veggies: Toss in bell peppers, zucchini, sweet corn, or carrots for extra color, nutrition, and texture.
- Adjust the Heat: Love it spicy? Add another chipotle or a dash of cayenne; prefer mild? Swap the chipotle for a pinch of smoked paprika only.
- Switch the Beans: Try pinto or cannellini beans for a different vibe, or use whatever you have on hand.
- Low-Sodium or Oil-Free: Use no-salt-added beans and tomatoes, plus water for sautéing to make this recipe even lighter.
How to Make Instant Pot Vegan Chili
Step 1: Sauté the Aromatics & Spices
Start by hitting the “Sauté” button on your Instant Pot. Once it’s hot, add your diced onion, minced garlic, chopped chipotle pepper, chili powder, cumin, smoked paprika, and oregano. Pour in a couple tablespoons of water or veggie broth to prevent sticking, then stir everything together. Let the mixture toast and sizzle for about 2 minutes, allowing those flavors and aromas to really bloom—this tiny effort makes a huge difference in depth of flavor!
Step 2: Add the Rest & Set It
Next, add the fire roasted tomatoes, both types of beans (drained and rinsed), vegetable broth, maple syrup, and a generous pinch of salt. Give everything a thorough stir so the goodness is evenly mixed. Lock the lid on your Instant Pot and seal the vent. Set to manual high pressure for five minutes—the magic window where all those vibrant flavors mingle and get extra cozy.
Step 3: Quick Release and Serve
When the timer beeps, perform a quick release by carefully turning the valve to “venting” (watch that steam!). Remove the lid, give your chili a big stir, and marvel at that gorgeous, thickened pot of goodness. Taste and adjust salt as needed, then serve piping hot with all your favorite toppings.
Pro Tips for Making Instant Pot Vegan Chili
- Flavor Boost Sauté: Don’t skip the step of toasting the spices and aromatics—this draws out their essential oils, making the chili noticeably more vibrant.
- Beans Rinsed Well: Thoroughly rinse those canned beans under cold water to remove excess sodium and that canned flavor—your chili will be fresher for it.
- Customize the Thickness: For a chunkier chili, use less broth; for soupier results, add an extra half-cup—easy to adjust even after cooking!
- Let It Rest: For even deeper flavors, let this Instant Pot Vegan Chili sit for 10-15 minutes after cooking; the aromatics meld as it cools and thicken beautifully.
How to Serve Instant Pot Vegan Chili
Garnishes
Instant Pot Vegan Chili absolutely loves a pile of toppings! Think creamy avocado slices, a generous sprinkle of cilantro, fresh lime wedges, crunchy diced red onion, or a swirl of dairy-free sour cream. For a festive touch, a handful of crispy tortilla strips or pumpkin seeds will never go amiss.
Side Dishes
This chili makes a perfect centerpiece, but it shines even brighter alongside sides like warm cornbread, fluffy rice, a crisp green salad, or even scooped over baked potatoes. Don’t forget a slice of toasted sourdough for dunking—it’s pure comfort in every bite!
Creative Ways to Present
Serve your chili in bread bowls for a dramatic, edible touch, or set up a DIY chili bar with little bowls of toppings so everyone can create their own masterpiece. Leftovers make a fantastic topping for nachos, or as a stuffing for bell peppers—so much flavor, so many possibilities!
Make Ahead and Storage
Storing Leftovers
Let any leftover Instant Pot Vegan Chili cool completely before transferring to airtight containers. It will keep happily in the refrigerator for up to 3 days, and honestly, those spices get even bolder by tomorrow!
Freezing
This chili is a freezer dream! Spoon cooled chili into freezer-safe containers or bags (leaving an inch of space at the top), and keep for up to a month. Just thaw overnight in the fridge before reheating for a fuss-free meal down the line.
Reheating
Warm leftovers gently on the stovetop or in the microwave, stirring occasionally for even heat. Add a splash of broth or water if it looks extra thick—this chili thickens naturally the longer it sits.
FAQs
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Can I make this Instant Pot Vegan Chili without a chipotle pepper?
Absolutely! If you prefer to skip the smoky heat, simply leave out the chipotle pepper. You can add a half teaspoon more of smoked paprika for mild smokiness, or a pinch of cayenne for a gentle kick. The chili will still taste incredible and flavorful.
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Can I use dried beans in this recipe?
If you want to use dried beans, they’ll need to be fully cooked before adding them to your chili, as the short Instant Pot cooking time isn’t enough to cook beans from scratch. Canned beans are simply more convenient for weeknight meals, but cooked-from-scratch beans are delicious too!
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Is this chili spicy?
The spice level is totally customizable! As written, it has a gentle, warming heat from the chipotle pepper. For a milder chili, reduce the chipotle, or for extra fiery results, toss in more chipotle or even a diced jalapeño or dash of hot sauce.
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Can I double the recipe?
You sure can, as long as you don’t exceed your Instant Pot’s maximum fill line! Double all the ingredients, but the cook time remains the same—just allow a few extra minutes for the pot to come to pressure.
Final Thoughts
If you’re craving something warming, simple, and incredibly satisfying, this Instant Pot Vegan Chili is the answer every single time. Gather your favorite toppings, cozy up with a bowl, and get ready to fall in love—there’s just nothing like homemade chili to bring folks together. Enjoy!
Print
Instant Pot Vegan Chili Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6-8 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegetarian
Description
This Instant Pot Vegan Chili is a hearty and flavorful dish that’s perfect for a cozy night in. Packed with beans, spices, and a touch of sweetness, it’s a satisfying meal that comes together quickly in the Instant Pot.
Ingredients
Main Ingredients:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely chopped (with seeds)
Spices:
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
Other Ingredients:
- 1 1/2 cups of vegetable broth (low sodium)
- 2 14–ounce cans of fire-roasted tomatoes (regular is fine)
- 2 15–ounce cans of red kidney beans, drained and rinsed
- 1 15–ounce can of black beans, drained and rinsed
- 1 Tbsp maple syrup
- Salt to taste
Instructions
- Saute the Aromatics: Hit the “Saute” button on your Instant Pot. Add onions, garlic, chili powder, cumin, smoked paprika, oregano, and chipotle pepper. Toast for 2 minutes.
- Add Remaining Ingredients: Add all remaining ingredients to the Instant Pot. Stir well, lock the lid, and seal the vent.
- Cook: Set to manual high pressure for 5 minutes.
- Release Pressure: Perform a quick release and remove the lid.
- Serve: Serve in individual bowls with desired toppings.
- Storage: Store in the fridge for up to 3 days or freeze for a month.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 550mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
