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Instant Pot Vegan Chili

This Instant Pot Vegan Chili is a hearty and flavorful dish that combines a variety of vegetables and beans, making it a nutritious and satisfying meal. Perfect for a cozy night in or a gathering with friends, this chili is both easy to prepare and packed with protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Instant Pot or electric pressure cooker
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon
  • 6 serving bowls

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juice)
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • to taste fresh cilantro for garnish optional

Instructions
 

  • Set your Instant Pot to the sauté function. Add olive oil and let it heat up.
  • Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
  • Stir in the diced bell pepper, carrots, and zucchini. Cook for an additional 3-5 minutes until they begin to soften.
  • Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir until well combined.
  • Close the lid of the Instant Pot and ensure the venting knob is set to sealing. Set it to manual pressure cooking mode for 15 minutes.
  • Once the cooking time is complete, carefully perform a quick release of the steam.
  • After releasing the pressure, remove the lid and stir in the corn kernels. Allow the chili to sit for a few minutes to heat the corn.
  • Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro if desired.

Notes

Feel free to add other vegetables you enjoy, such as spinach or mushrooms.
This chili can be stored in the refrigerator for up to 4 days or frozen for later use.
Serve with avocado slices, tortilla chips, or vegan sour cream for extra flavor.