Instant Pot Vegan Chili

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This Instant Pot Vegan Chili is so delicious. Made in the Instant Pot means this comes together in less than 20 minutes! Top it with your favorite vegan cheese, avocado, chives and sour cream for a delicious weeknight dinner. Pair it with my Jalapeño Cheddar Cornbread for the ultimate cozy meal.

Instant Pot Vegan Chili in bowls with chips, radishes and sour cream on top.

It’s no surprise that I adore chili. During summer months, there’s the glorious Chili Cheese Dogs and Fritos Chili Pie. And when the temperatures begin to dip, it’s time to break out the Dutch oven for my Pumpkin Chili. But on weeknights when I need something quick and easy, I love this Instant Pot Vegan Chili.

Ingredients You’ll Need for this Instant Pot Vegan Chili

  1. Quinoa – Yes, the quinoa gives this vegan chili some added protein and heartiness. I love this addition.
  2. Beans – I love an array of canned beans for this recipe. I love using kidney beans and black beans.
  3. Broth – Since we’re doing vegan chili this calls for vegetable broth.
  4. Fire roasted tomatoes – I find these are the best for flavor. Since we’re not using meat, I want to add as much flavor as possible.
  5. Lots of spices – We’re using everything from cumin, coriander to lots of paprika.

For the rest of the ingredients, please see the recipe index card below!

How to Make Instant Pot Vegan Chili

  1. Turn your Instant Pot function to “sauté” and add the onions, garlic and bell pepper. Cook until it’s softened.
  2. Add the rest of the ingredients and turn the Instant Pot function to “high pressure”
  3. Place the lid on and cook for 10 minutes. Release the “pressure”.
  4. Serve with sour cream, chips, cheese and green onions and maybe these Hatch Chili Cornbread.
Instant Pot Vegan Chili

Freezing Tip

This vegan chili is easy to freeze, reheat and add things to. Let the chili come to room temperature. Add it to a freezer-safe container. Transfer it to the freezer (without the lid) to ensure that it really gets cool. Add the topping after 30 minutes and keep in the freezer for up to 3 months.

Recipe FAQs

Can I make this without an Instant Pot?

Absolutely. There are directions on how to make this without an Instant Pot in the recipe card. But essentially you add the sauté ingredients and cook everything in layers for about 30 minutes.

Can I add meat to this recipe?

Yep! Feel free to add in 1/2 pound of ground beef or plant-based ground meat. You might need a splash or two more of broth.

Instant Pot Vegan Chili

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4.86 from 7 votes

Instant Pot Vegan Quinoa Chili

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 6
Instant Pot Vegan Quinoa Chili is super hearty and delicious. Instructions for a regular pot on the stove also included. Kidney beans, black beans, fire roasted tomatoes make this a delicious and quick weeknight chili 

Equipment

  • 1 Instant Pot

Ingredients 

Vegan Quinoa Chili

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion
  • 2 teaspoons kosher salt
  • 5 garlic cloves, peeled and minced
  • 1 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground paprika
  • 2 (15-ounce) cans diced fire roasted tomatoes
  • 2 tablespoons chopped pickled jalapeños
  • 1 tablespoon jalapeño pickling juice (optional)
  • 3 cups water
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup quinoa

Garnish:

  • 1 corn tortilla, cut into strips, and fried (or alternatively, you can just top it with chips)
  • 1/2 avocado, sliced, as garnish
  • 1/2 cup shredded cheese, as garnish
  • 1 radish, thinly sliced
  • Sour crea Sour cream, as garnish
  • 1 green onion, trimmed and thinly sliced

Instructions 

To Make the Chili in The Instant Pot:

  • To your Instant Pot, add the oil. Then turn the Instant Pot to “sauté” function (medium heat, if yours has the option). When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 3 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so. 
  • Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Place the lid on the Instant Pot and set to “pressure cook” and set the timer to 10 minutes. 

To Make the Chili in a regular pot:

  • To a medium pot, set over medium heat, add the oil. When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 5 to 7 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so. 
  • Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Bring to a gentle simmer and then immediately bring the heat down to low. Allow to simmer and cook for about 30 minutes, until the beans have softened and all of the flavors are married together. Give the chili a taste and adjust the salt according to taste.  

To Serve:

  • Ladle the chili into bowls. Garnish with whatever you like. I added everything I had in my kitchen: fried tortilla strips, avocado, handful of cheese, sliced radish, dollop of sour cream and sliced green onions. 
  • This freezes and reheats really well. Just be sure to make sure the chili is at room temperature and place in a freezer-safe container. To reheat, I would add it to the microwave or thaw it in the fridge and then reheat on the stove. 

Nutrition

Serving: 6g | Calories: 544kcal | Carbohydrates: 101.6g | Protein: 34.3g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 81mg | Potassium: 2155mg | Sugar: 5g | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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12 Comments

  1. 5 stars
    Perfect chili!! I didn’t have coriander but followed everything else the exactly same and it turned out amazing and delicious. A perfect amount of spice. My husband and I loved it !!

  2. 5 stars
    So easy, delicious and husband loved it! I had to sub lentils for quinoa bc I was out and used the slow release. Turned out great!

  3. 4 stars
    This recipe didn’t work too well for me. I followed the directions and turned out as watery tomato soup. Any advice?

    1. Can you explain the serving size to me? I see serving sizes like this all the time which I would interpret as meeting 6 Grams but that makes no logical sense and 6 G is nothing and certainly wouldn’t have 500 plus calories in it so I’m confused

    2. Sorry Tina I accidentally attached to my other comment to yours. But they do have vegan versions of both of those things.

  4. Ah I LOVE chili! Nothing beats a deliciously comforting bowl of chili with lots of beans, a tomato base, and spices. Yours looks wonderful and super duper hearty! LOVE it!