Servings
Font
Back
4.5 from 189 votes

Instant Pot Vegan Chili

Instant Pot Vegan Chili is a delicious vegetarian twist on the traditional version. It cooks quickly thanks to the help of your electric pressure cooker!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 241 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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 information is for roughly 1 cup of chili, assuming you get 8 cups total from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
  • Update Note: This recipe was updated in October 2023 to be slightly more flavorful and foolproof by sauteeing the veggies first. You can find the original "dump" recipe here if you need an oil-free option.
  •  
  •  

Nutrition Information

Calories 241kcal (12%) Carbohydrates 41g (14%) Protein 15g (30%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 829mg (35%) Potassium 778mg (22%) Fiber 17g (68%) Sugar 3g (6%) Vitamin A 5360IU (107%) Vitamin C 25mg (28%) Calcium 72mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 41g 14%
Protein 15g 30%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 829mg 35%
Potassium 778mg 17%
Fiber 17g 68%
Sugar 3g 6%
Vitamin A 5360IU 107%
Vitamin C 25mg 28%
Calcium 72mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.