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Instant Pot Vegan Chili is a comforting meal that tastes just as satisfying as the traditional version. The electric pressure cooker creates a flavorful chili without the need to simmer for hours!
This plant-based chili is so hearty and delicious, it will satisfy vegetarians and meat eaters alike! It’s loaded with vegetables and has all the comforting flavor you love.
Top it with crunchy tortilla strips or your favorite dairy-free cheese for the perfect cold-weather meal.
Ingredients You’ll Need
This recipe features protein-rich lentils, which cook quickly. Green lentils tend to hold their shape better, but you can also use red lentils if you don’t mind a slightly mushier texture. (The cooking time won’t change either way.)
Canned beans are added for convenience, but if you prefer to start with dried beans, check out the chili recipe in my Instant Pot cookbook for another variation.
You can use another variety of beans, like pinto beans, or add in sweet potato chunks for extra texture. This recipe is naturally gluten-free and very easy to customize. Feel free to add any other veggies you like, too.
How to Make Instant Pot Vegan Chili
Press the “Sauté” button on the Instant Pot and add in the olive oil. Saute the onion, carrots, celery, and bell pepper until they soften, about 5 minutes.
Add in the garlic, chili powder, cumin, smoked paprika, and a pinch of cayenne pepper (omit if you don’t want it spicy). Stir the spices briefly until they smell fragrant, about 1 minute.
Press the “Off/Cancel” button and immediately pour in the water. Use a spatula or wooden spoon to scrape the bottom of the pot, to make sure nothing is stuck. (This will prevent a burn error later.)
Next, add in the lentils, fire-roasted tomatoes, rinsed black beans, kidney beans, and salt. Stir well, then secure the lid and move the steam release valve to “Sealing.”
Use the Manual or Pressure Cook button to cook at high pressure for 15 minutes. It will take roughly 10 minutes for the pot to pressurize, so the screen will read “ON” until then.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads L0:10, move the steam release valve to “Venting” to release any remaining pressure. The floating valve in the lid will drop when no pressure remains in the pot, and then it’s safe to remove the lid.
Give the Instant Pot Chili a stir and adjust any seasoning to taste. You may want to stir in some fresh cilantro or lime juice or add a little more salt to boost the flavor. The chili will thicken as it rests, so by the time it’s cool enough to eat you may notice that it has a thicker texture.
Ladle it warm into a bowl and serve with a side of tortilla chips and sour cream or sliced avocado on top. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
If you don’t have lentils on hand, dry quinoa may be a suitable substitute. In that case, I’d start with 3/4 cup of dry quinoa to replace the 1 cup of lentils.
Yes, there is a chili recipe in my Instant Pot cookbook that calls for dry beans instead of canned. You’ll need to use dry beans that have been soaked for at least 8 hours for a reasonable cooking time that won’t turn the vegetables into mush.
Yes, if you prefer to start with broth in this recipe, that will work, too! You might not need as much salt in that case, since store-bought broth already contains sodium.
Yes, chili freezes very well! You can store it in the freezer for up to 3 months. It will reheat easily if you thaw it in the fridge the night before you plan on serving it again. Or, place the frozen block of soup in a large pot on the stove over medium heat and patiently stir until it is heated through again.
Yes, check out my other vegetarian chili recipe for a stove-top version!
Looking for more vegetarian soup recipes? Try Chickpea Noodle Soup, Quinoa Soup, Butternut Squash Soup, or Vegetarian Tortilla Soup for more ideas.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , diced
- 3 large carrots , diced
- 3 celery ribs , diced
- 1 red bell pepper , seeds removed and diced
- 3 garlic cloves , minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- pinch cayenne pepper
- 2 cups water
- 1 cup dried green lentils
- 1 (15 oz.) can black beans , drained and rinsed
- 1 (15 oz.) can red kidney beans , drained and rinsed
- 1 (28 oz.) can fire-roasted diced tomatoes , with juices
- 2 teaspoons fine sea salt , plus more to taste
Instructions
- Press the "Saute" button on the Instant Pot. Add in the olive oil, onion, carrots, celery, and bell pepper. Stir until the veggies start to soften, about 5 minutes.
- Add in the garlic, chili powder, cumin, smoked paprika, and cayenne pepper, if using. (Omit the cayenne for a mild chili.) Stir until the spices smell fragrant, about 1 minute.
- Press the "Off/Cancel" button and immediately add in the water. Scrape the bottom of the pot with a wooden spoon or spatula, to make sure nothing is stuck to the bottom of the pot. (This will prevent a burn error later.)
- Add in the lentils, drained beans, fire-roasted tomatoes, and salt. Stir well, then secure the lid and move the steam release valve to "Sealing." Use the Manual or Pressure Cook button to cook at high pressure for 15 minutes. The pot will take roughly 10 minutes to pressurize, so the screen will read ON until then.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads L0:10 move the steam release valve to "Venting" to release the remaining pressure. You'll know it's safe to open the lid when the floating valve drops, signaling that the pot is no longer pressurized.
- Stir the chili well and adjust any seasoning to taste. You can add more salt, just a ½ teaspoon at a time to make the flavor pop (I usually add a full teaspoon more after cooking, but this will vary based on your taste buds.) As the chili rests it will thicken more.
- Serve warm with fresh lime slices, avocado, and fresh cilantro. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try this Instant Pot Vegan Chili recipe please leave a comment and star rating below letting me know how you like it.
If I want to put all the ingredients in a bag and freeze it and then put it in the instant pot, any idea how long I should extend the cooking time? Looking to make some meals in advance before the arrival of my baby!
I think that’s a great idea! I wouldn’t extend the cooking time at all. Because the ingredients are frozen, it will take the Instant Pot MUCH longer to come to pressure, so the overall time will be extended by 10-20 minutes already, if that makes sense.
How much is one serving?
Came out perfect from the freezer! Thanks!
Really enjoyed this chili – it’s very thick and yummy. I prepped all the ingredients ahead of time, except the red lentils, and kept it in the fridge for the next day. Come meal time, I threw everything in the Instant Pot with the red lentils and it came out great! I did use chickpeas instead of black beans since that’s what I had on hand. Definitely a keeper!
Yum! My husband (who normally likes ground beef in his chili) was sceptical but really liked this chili! I prepped the vegetables a couple days before, so prep time was just the time to open a couple cans of beans and measure out spices. So easy for a weeknight meal!
I have tried several recipes in my Instant pot and get the ‘burn’. I use dry beans to make my chile or pinto beans for refried beans. Takes hours and will scorch same as cooking on stove top! I have noticed with the Instant Pots once you stop the pressure cooking to check or add ingredients then start it up again you get the ‘BURN’ even after adding more liquid. with beans and rice I always soak and rinse to remove gases and starches. I am not impressed with the instant pots. For years(50) I have used a presser cooker on gas stove with speed and success. tips and tricks will be appreciated, thanks
The Burn message appears when there is not enough liquid in the bottom of the pan. Depends on what you’re cooking, but if possible, put the liquid in first, add the ingredients and do not stir. There has to be enough liquid in the bottom to create the steam. I’ve not actually made this recipe but I will increase the liquid if I do, and try not to stir too much,
I’ve never heard of anyone “stopping the pressure cooking” to check the ingredients. It means you have to start the pressurising process again. Adding more liquid on top may not enable the pot to create the steam.
In general, I like the IP for some dishes though I share some of your reservations. In particular, it’s not very quick at all once you factor in the pressure-up / pressure-down periods. For something like a veggie chilli that doesn’t take long in a conventional pot, there may not be much advantage. But meat dishes like pulled pork, which normally take several hours, can be cooked in an hour or so in the IP.
I tried to make this and got the burn notice. I even removed all the chili, scrubbed the pan, added another cup of water and poured another cup of water in the bottom adding chili on top and got burn notice again.
Really bummed because I was making this in a pinch and was really let down.
I have two IPs, an older one and a newer one, essentially the same model, but my old one doesn’t have that “burn” business. I like it so much better, and stuff doesn’t burn in it, either.If I could find another old model, I’d buy it and ditch the new “improved” Instant Pot.
This was excellent and had surprisingly deep flavor, but I did have to add some water because I kept getting a burn error.
The only reason I’m not giving this 5 stars is that I had to run a second 10 minute cycle on the instant pot. Perhaps just my personal preference – or maybe my Pot is getting old- but the veggies and flavors just weren’t quite ready after just one 10 min cycle and pressure release. I let the pressure release for 40 min too! After the second round, this was amazing. It’s the only vegan chili I’ve ever liked as a matter of fact. The carrots make it just sweet enough. This makes plenty. After serving dinner for four I used leftovers for Huevos Rancheros (over rice with avocados, jalapeños and cheese) the next morning and Chili Mac (adding zucchini noodles to the mix) for lunches.
Amazing flavours. Since I had time I sauteed the vegetables in a tablespoon of olive oil as I think the onions really benefit from it. Apart from that followed instructions and now have a lovely big pot of chilli for the week! Today I had it with brown rice and tomorrow I will throw into a burrito. Thanks for another winner!
I got the email with this recipe yesterday just when I was trying to decide what to make for dinner. I had all the ingredients except the red pepper which I substituted with an orange pepper. Absolutely delicious and so easy! Thank you again Megan!
I’m so glad you enjoyed it!
I’ve been waiting for this recipe since I saw you post about it on Instagram. I just made it exactly as written, and it’s perfect! Served it with some fresh cilantro and avocado on top, and I still have plenty leftover for my family of four. Thanks!
I know I can always count on your Instant Pot recipes to be perfect, and this one does not disappoint! I took your suggestion in the notes and swapped half of the tomatoes for the ones with green chilies and the flavor is so good! I love that I didn’t have to stand around my kitchen sauteing the veggies first. Such an easy dump meal, and now I have another meal for this week, too. Thanks!