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instant-pot-vegan-chili-recipe

Instant Pot Vegan Chili Recipe

A hearty and delicious vegan chili made in an Instant Pot.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 cup corn kernels
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  1. 1. Set your Instant Pot to sauté mode and add olive oil.
  2. 2. Add diced onion and cook until translucent, about 3-4 minutes.
  3. 3. Add minced garlic and diced bell pepper, sauté for another 2 minutes.
  4. 4. Add vegetable broth, diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well.
  5. 5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  6. 6. Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  7. 7. Open the lid, stir the chili, and adjust seasoning if needed. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Chili, Instant Pot, Vegan
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