5-Ingredient Instant Pot Vegan Chili

This Instant Pot Vegan Chili is quick, cozy and incredibly easy to make. With just 5 main ingredients, you can prepare a hearty, filling and delicious plant-based chili in less than 30 minutes.

Say hello to one of the easiest comfort meals you can make in a pressure cooker: Instant Pot Vegan Chili. It is simple, satisfying and made with pantry-friendly ingredients that come together with very little effort.

This vegan chili recipe started as a happy accident. One winter weekend, there was hardly any food in the kitchen: a loaf of bread, an onion, a bell pepper and a few cans of beans, tomatoes and corn. Going out for groceries did not sound appealing, especially with snow coming down outside, so the plan was to make something warm and filling with what was already available.

At first, the idea was to turn everything into a chili pasta. There was pasta in the cupboard, and it seemed like an easy way to stretch the meal. But the pasta never made it into the Instant Pot. Instead, the simple mix of vegetables, chili beans, tomatoes and corn became a rich, flavorful vegan chili all on its own. Served with toasted bread, it was surprisingly delicious, and it quickly became a cold-weather favorite.

The best part about this Instant Pot vegan chili is that it does not require a long ingredient list or complicated cooking steps. The seasoned chili beans and spicy diced tomatoes bring plenty of flavor, so you do not need to measure out a full spice blend unless you want to. It is a great recipe for busy weeknights, students, meal prep or any day when you want a warm bowl of chili without spending much time in the kitchen.

Ingredients for Instant Pot Vegan Chili

You only need 5 main ingredients to make this easy vegan chili recipe. You can add extra vegetables or seasonings if you have them, but the base recipe is flavorful and filling as written.

• Onion
• Bell pepper
• Canned corn
• Heinz chili beans
• Chili seasoning diced tomatoes

The most important ingredients are the chili beans and the seasoned diced tomatoes. These two items do most of the flavor work because they already contain seasoning. If Heinz chili beans are not available, use another brand of canned beans that already includes chili-style seasonings. For the tomatoes, choose spicy or chili-seasoned diced tomatoes for the best result.

This recipe is also flexible. If you have carrots, garlic, smoked paprika or black pepper on hand, they can be added for extra depth. However, they are completely optional and not required to make a delicious pot of vegan chili.

How to Make Instant Pot Vegan Chili

Instant Pot chili is one of the easiest meals to prepare because the pressure cooker does most of the work. The process is simple: sauté the aromatics, add the vegetables and beans, pour the tomatoes on top and pressure cook.

• Step 1: Set the Instant Pot to sauté and cook the onion for a few minutes. If you are using garlic, add it at this stage as well.
• Step 2: Add the bell pepper, corn and any optional vegetables or seasonings. Stir in the chili beans. Pour the diced tomatoes over the top, but do not stir them in.
• Step 3: Secure the lid, set the Instant Pot to manual high pressure and cook for 15 minutes.

Once the chili is finished cooking, release the pressure and stir before serving. This chili is delicious on its own, but toppings make it even better. Try serving it with cilantro, sliced green onions, crushed tortilla chips, dairy-free sour cream or avocado.

How to Store Instant Pot Vegan Chili

This Instant Pot vegan chili stores very well, which makes it a practical meal prep recipe. Keep leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to settle as it sits, so it can taste even better the next day.

You can also freeze leftovers for longer storage. Allow the chili to cool completely, then transfer it to freezer-safe containers. To reheat, thaw it in the refrigerator overnight or let it sit on the counter until partially thawed. Warm it in the microwave for about 1 to 2 minutes on high, or heat it on the stovetop until warmed through.

This quick and easy Instant Pot Vegan Chili is a cozy, budget-friendly meal that tastes like it took much more effort than it actually did. It is especially helpful when you need a filling plant-based dinner made with pantry staples. If you enjoy comforting chili recipes, you may also like Vegan Pulled Jackfruit Chili and Vegan Creamy White “Chicken” Chili.

If you recreate this Instant Pot Vegan Chili, share how you liked it by leaving a comment and rating below or by tagging @Okonomikitchen on Instagram.

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