Ultimate Instant Pot Chili

Chili is a timeless comfort food, and while countless recipes exist, this Instant Pot version stands out as one of the most flavorful and convenient options available. It’s a plant-based powerhouse, brimming with nutrient-rich vegetables, a diverse trio of beans, and an expertly balanced blend of spices. The result is a wonderfully thick and hearty chili with just the right level of warmth and an impressive depth of flavor that develops quickly under pressure. It’s the ideal meal to chase away a cold day, requiring minimal prep and delivering maximum satisfaction.

Why You’ll Fall in Love with This Instant Pot Chili

• Exceptionally Healthy: Packed with wholesome, plant-based ingredients, this chili is designed to nourish your body and keep you feeling satisfied. From fiber-rich beans providing plant-based protein to a colorful array of nutrient-dense vegetables, every spoonful is a step towards a healthier lifestyle. It’s a complete meal that supports energy and well-being.
• Effortlessly Quick & Easy: The Instant Pot truly shines in this recipe, drastically cutting down on cooking time without compromising flavor. What typically takes hours of simmering on the stovetop comes together in a fraction of the time, making it perfect for busy weeknights. Plus, with everything cooking in one pot, cleanup is a breeze!
• Explosion of Rich Flavors: This cozy bowl of deliciousness is anything but bland. A carefully curated mix of spices, coupled with a secret ingredient, creates an incredibly flavorful, comforting, and deeply satisfying experience. Its complex taste makes it a recipe you’ll want to revisit again and again, throughout every season.
• Perfect for Meal Prep: This chili holds up beautifully in the fridge and freezer, making it an excellent candidate for meal prepping. Its flavors intensify over time, meaning leftovers are often even more delicious than the fresh batch. Prepare a large quantity and enjoy wholesome meals throughout the week.
• Completely Vegan & Gluten-Free: Catering to various dietary needs, this chili is naturally vegan and gluten-free, ensuring that almost everyone can enjoy its hearty goodness. It proves that plant-based meals can be just as satisfying, if not more so, than their meat-based counterparts.

Essential Ingredients for Your Vegan Instant Pot Chili

This effortless vegetarian chili recipe is crafted with readily available, nourishing ingredients, many of which you likely already have in your pantry. Here’s a detailed look at the lineup that creates such a robust flavor profile:

• Fresh & Colorful Veggies: We build a strong flavor foundation with a medium onion and a vibrant bell pepper, both finely chopped. These not only add essential nutrients but also contribute aromatic depth and a pleasant texture. A can of diced tomatoes provides a rich, tangy base, while a cup of frozen corn adds a touch of sweetness and bursts of color right at the end.
• Pungent Garlic: An absolute must for any savory dish, four cloves of pressed or finely minced garlic infuse the chili with an irresistible aroma and a foundational savory kick that complements all the other flavors.
• Hearty Liquid Base: Three cups of vegetable broth form the primary liquid component, contributing to the chili’s thickness and overall flavor. Combined with a 15-ounce can of tomato sauce, these liquids create a rich, velvety texture. Feel free to adjust the amount of broth to achieve your preferred chili consistency.
• Powerhouse Beans: The recipe calls for three distinct types of beans, each adding its own texture and nutritional benefits. We use one 15-ounce can each of kidney beans (for classic chili texture), great northern beans (for creaminess), and black beans (for earthy depth). All should be drained and thoroughly rinsed before adding. This trio ensures a high-fiber, protein-packed meal.
• The Secret Ingredient – Unsweetened Cocoa Powder: Don’t be surprised! One tablespoon of unsweetened baking cocoa is the unexpected hero that adds incredible complexity and a wonderful, almost smoky depth of flavor to the chili. Rest assured, it won’t make your chili taste like chocolate, but rather enhances the savory notes and gives it a restaurant-quality richness.
• Aromatic Spice Blend: The perfect balance of warmth and mild heat comes from a blend of essential spices. This includes ½ teaspoon of black pepper, ½ teaspoon of chili powder (for that quintessential chili flavor), ½ teaspoon of dried oregano (for herbaceous notes), and a modest ⅛ teaspoon of cayenne pepper for a subtle kick. Remember to add salt to taste as needed, adjusting for the sodium content in your broth and canned goods.

Step-by-Step Guide: Crafting Your Instant Pot Chili

Making this Instant Pot chili recipe is truly a breeze, simplifying what can often be a time-consuming process. Everything is cooked right in your pressure cooker, with the only chopping required for the onion, bell pepper, and garlic. Follow these simple steps for a delicious meal:

1. Sauté the Aromatics: Begin by turning your Instant Pot to the SAUTE function and allow it to heat up. Add two tablespoons of olive oil to the pot. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, stirring occasionally until it begins to soften and become translucent. Next, stir in the chopped bell pepper and pressed (or minced) garlic. Continue to cook for an additional 2 minutes, allowing the flavors to meld and the garlic to become fragrant. This crucial step builds the foundational flavors for your chili.
2. Pressure Cook to Perfection: Turn off the SAUTE function. Carefully add all the remaining ingredients to the Instant Pot, with the exception of the frozen corn. Pour in the vegetable broth, tomato sauce, diced tomatoes, and all three types of drained and rinsed beans (kidney, great northern, and black). Sprinkle in the baking cocoa, black pepper, chili powder, oregano, and cayenne pepper. Stir everything together gently to ensure all ingredients are well combined. Secure the lid on your pressure cooker, making sure the sealing vent is in the “Sealing” position. Set the Instant Pot to cook on MANUAL (or Pressure Cook) HIGH for 8 minutes. Once the cooking cycle is complete, immediately perform a Quick Release by carefully turning the sealing vent to the “Venting” position to release the pressure.
3. Final Touches and Serving: Once the pressure has fully released and the float valve has dropped, carefully remove the lid. Turn off the Instant Pot. Stir in the frozen corn, mixing it thoroughly into the hot chili. Allow the chili to sit for about 5 minutes with the lid off; the residual heat will gently warm the corn without overcooking it. This also gives the flavors a moment to further settle. Ladle generous portions of your perfectly cooked chili into bowls. Serve immediately with your favorite toppings (see suggestions below) and savor every hearty spoonful. Enjoy!

Expert Tips for the Best Instant Pot Chili

Achieving the perfect bowl of chili is easy with these helpful tips, ensuring every batch is as delicious as the last:

• Smart Time-Saving Shortcuts: To significantly reduce your prep time, consider purchasing pre-cut onions and bell peppers from your grocery store’s produce department or the frozen food aisle. Similarly, jarred minced garlic is a convenient alternative to fresh cloves, especially on busy days.
• Adjusting for Desired Thickness: Chili consistency is a matter of personal preference. If your chili is thicker than you like after cooking, simply add more vegetable broth or even water, a quarter cup at a time, stirring well after each addition until it reaches your desired consistency. If you prefer a thicker chili, you can let it simmer on the “Sauté” setting for a few extra minutes (with the lid off) to allow some liquid to evaporate.
• No Instant Pot? No Problem!: While this recipe is optimized for the Instant Pot, you can certainly make a delicious version on the stovetop or in a slow cooker. For stovetop instructions, simply sauté the vegetables in a large pot, then add the remaining ingredients (minus corn), bring to a simmer, and cook, covered, for at least 30-45 minutes (or longer for deeper flavor) until thick. For slow cooker instructions, sauté veggies on the stovetop first, then transfer all ingredients (minus corn) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in corn during the last 15 minutes of cooking.
• Enhancing Flavor Depth: For an even richer taste, consider toasting your chili powder and other dry spices in the Instant Pot with the olive oil for about 30 seconds before adding the onions. This helps to release their aromatic oils and deepen their flavor profile.
• Preventing the “Burn” Notice: When using an Instant Pot, layering ingredients properly can help prevent a “burn” notice. Make sure to deglaze the pot thoroughly after sautéing (scraping up any browned bits) before adding liquids. Also, try to add thick sauces like tomato paste (if using) or tomato sauce on top of other ingredients without stirring them to the bottom, especially before pressure cooking.

Frequently Asked Questions About Vegan Instant Pot Chili

Here are answers to some common questions about making and enjoying this hearty chili:

Storage and Meal Prep Recommendations

This Instant Pot chili is an absolute champion for meal preparation and makes for fantastic make-ahead meals. In fact, its flavors often deepen and meld beautifully after a day or two, becoming even more delicious!

• Refrigerating Leftovers: Once your chili has completely cooled to room temperature, transfer any leftovers into an airtight container. Store it in the refrigerator for up to 4 to 5 days. It reheats wonderfully on the stovetop over medium heat or in the microwave.
• Freezing for Long-Term Storage: For longer storage, this chili freezes exceptionally well. After it has cooled completely, portion the chili into freezer-safe containers or sturdy, resealable gallon-sized freezer bags. If using bags, lay them flat for easy stacking and faster thawing. It can be frozen for up to 3 months without significant loss of quality. To thaw, simply transfer the frozen chili to the refrigerator and let it sit overnight. When you’re ready to serve, reheat it gently on medium heat on the stovetop, stirring occasionally until warmed through, or microwave in individual portions.

PLEASE let me know if you make this chili recipe and how you like it! You can come back here and leave a comment, or tag me on instagram (@foodwithfeeling). Your feedback helps others discover delicious meals!

Watch the Chili Come to Life!

Instant Pot Chili

By Brita Britnell

Prep Time: 10 mins | Cook Time: 22 mins | Total Time: 32 mins

Servings: 8 servings

Perfectly spiced, thick and hearty Instant Pot Chili is so quick and easy to make! This vegan chili recipe features a blend of colorful vegetables, three types of beans and delicious seasonings, all simmered together to make a hearty and delicious meal. So good that you won’t even miss the meat!

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped into small pieces
• 4 cloves of garlic, pressed (or finely minced)
• 3 cups of vegetable broth
• 1 15 ounce can of tomato sauce
• 1 15 ounce can of diced tomatoes
• 1 15 ounce can of kidney beans, drained and rinsed
• 1 15 ounce can of great northern beans, drained and rinsed
• 1 15 ounce can of black beans, drained and rinsed
• 1 tablespoon baking cocoa
• ½ teaspoon of black pepper
• ½ teaspoon of chili powder
• ½ teaspoon of oregano
• ⅛ teaspoon of cayenne pepper
• 1 cup of frozen corn

Instructions

1. Turn your pressure cooker to SAUTE and add in the oil. Once hot, add in the onion and saute for 5 minutes. Mix in the bell pepper and garlic and cook for 2 additional minutes.
2. Add in the remaining ingredients MINUS THE CORN and stir to combine. Seal the pressure cooker and set to cook on manual high for 8 minutes. Once done cooking, immediately release the pressure.
3. Turn off the instant pot and stir in the corn. Mix to combine and let sit for about 5 minutes to heat up the corn thoroughly. Serve with your favorite toppings and ENJOY!

Notes

• Leftovers: Store leftovers in an airtight container in the fridge for up to about 4 to 5 days.
• Freezing: Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.

Tried this recipe? Mention @foodwithfeeling or tag #foodwithfeeling!