Instant Pot Vegan Chili
User Reviews
4.5
Instant Pot Vegan Chili
Description
Instant Pot Vegan Chili focuses on a blend of green lentils and two types of beans—black and kidney—mixed with fire-roasted diced tomatoes and a medley of diced vegetables including carrots, celery, onion, and red bell pepper. The recipe begins by sautéing the vegetables with olive oil to soften them and release their flavors, followed by toasting the spices such as chili powder, cumin, smoked paprika, and a pinch of cayenne pepper to add depth and mild heat.
After deglazing the pot with water and adding the lentils, beans, tomatoes, and salt, everything is pressure cooked for 15 minutes, resulting in a hearty chili where the lentils soften fully and the flavors meld together. The natural thickness of lentils and beans gives the chili a comforting body and texture.
This chili works well as a filling vegan main dish, especially on cooler days. It can be served with simple sides like rice or bread or enjoyed on its own. The method preserves distinct vegetable pieces while softening them, providing a balance of textures.
The recipe advises sautéing the vegetables first to enhance flavor and prevent the Instant Pot from giving a burn error. After cooking, a natural pressure release helps maintain texture. The chili yields about eight cups, with nutrition estimated per cup. An original oil-free "dump" version exists for those avoiding oil.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , diced
- 3 large carrot diced
- 3 celery diced, ribs
- 1 red bell pepper , seeds removed and diced
- 3 garlic minced, cloves
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- ½ teaspoon smoked paprika
- pinch cayenne pepper
- 2 cups water
- 1 cup green lentils dried
- 1 (15 oz.) can black beans , drained and rinsed
- 1 (15 oz.) can red kidney beans , drained and rinsed
- 1 (28 oz.) can diced tomatoes with juices, fire-roasted
- 2 teaspoons salt plus more to taste, fine sea salt
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
- The nutrition details estimate roughly 1 cup per serving with a total of 8 cups made.
- Sautéing the vegetables first improves flavor and prevents burn errors during pressure cooking.
- For an oil-free option, an earlier "dump" style version of this recipe is available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 241 kcal
% 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.
User Reviews
Overall Rating
4.5
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