Easy Vegan Instant Pot Chili

This simple instant pot vegan chili is ready in a flash with iniaml prep work. Vegan, healthy, comfort food doesn't get better than this.

Monday August 10, 2020

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Celery Corn Garlic Kidney Beans Peppers Tomatoes

Easy Vegan Instant Pot Chili

Table of Contents

  1. Recipe

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The ingredients for this chili are mostly things in your pantry, plus a couple veggies, making this a great meal to plan for the end of the week when there's nothing left in your fridge. Beans, veggies, and spices are the main components of this dish, making it full of fiber, protein, vitamins and minerals which are all important for health. Make this for your family on the next meatless Monday (or any day you want to eat less meat) for a treat the whole family will enjoy!

It's not quite chili season yet, but that doesn't stop me from making this delicious dinner! This chili couldn't be simpler, and it's a good-for-you, quick weeknight meal that we enjoy year-round, especially with some fresh, homemade bread. We also like to serve this with pita, naan, or sometimes over fries! Even the toddler here gobbles this up - it is super flavorful but not too spicy. The lack of meat in this dish is more than made up for by all the beans, so it still keeps you feeling full and satisfied. 

The chili is so incredibly easy to make, and since it's made in the instant pot you can just set it and forget it. The Instant Pot will let you know when your dinner is ready. The hardest part of this is definitely the waiting for dinner. Even the 10 minutes it takes to make this feels like forever when it smells this good! I often make a big batch of this and put half in the freezer. This chili freezes beautifully and thaws out on the stovetop within 20 minutes. 

Easy Vegan Instant Pot Chili

Easy Vegan Instant Pot Chili

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 bell pepper, diced
  • 1 cup frozen corn niblets
  • 1 can kidney beans, rinsed and drained
  • 1 can bean medley, rinsed and drained
  • 1 can chili-flavored tomatoes
  • 3/4 cup water
  • 1 can tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste


  1. Set the instant pot to saute, add oil and garlic and cook until garlic is softening, 2-3 minutes.
  2. Add the celery, bell pepper, corn, kidney beans, bean medley, tomatoes, water, tomato paste, chili powder, oregano, cumin, paprika, salt and pepper to the pot, and stir well to completely combine all ingredients
  3. Put lid onto pot, make sure vent is set to "sealed", and cook on high pressure for 10 minutes.
  4. Once the chili has finished cooking, do a quick release, stir, and serve

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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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