Best Vegan Instant Pot Chili

Overhead view of a cup of vegan instant pot chili

5 from 4 votes

Chewy, comforting and EASY vegan instant pot chili. Tastes just like a classic bowl of chili. Bring this to a party for a definite crowd pleaser.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Calories: 244kcal

Author: Maria

Equipment

Pressure cooker
Knife
Cutting board

Ingredients

1 large onion diced
2 Beyond burger patties Read the notes section below
½ teaspoon chipotle chili powder optional if you don't like spice
1½ teaspoon smoked paprika powder
3 tablespoons chili powder
1 teaspoon oregano
2 teaspoon cumin
1 tablespoon brown sugar or maple syrup
1 tablespoon cocoa powder
4 cloves of garlic minced
7 oz bell pepper diced
20 oz Ro-tel diced tomatoes with green chilis (mild)
2 tablespoons of tomato paste
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon black pepper
2 cups vegetable broth if cooking in instant pot
3 cups vegetable broth if cooking on the stove
⅓ cup vegetarian refried beans
16 oz can of black beans drained and rinsed
2 (16 oz) cans of red kidney beans drained and rinsed

Instructions

Instant pot instructions

Set instant pot to sauté on medium heat. Pour 1 teaspoon of oil into the pot
Sauté the Beyond burger patties (or the mushrooms or crumbled tofu if you're using one of these instead) for 2 minutes and crumble it up with the edge of your spoon
2 Beyond burger patties
Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent and golden brown. (about 1-2 minutes).
1 large onion
Add the spices and tomato paste and saute for 30 seconds. Add the frozen bell peppers, minced garlic and sauté for one minute.
½ teaspoon chipotle chili powder, 1½ teaspoon smoked paprika powder, 3 tablespoons chili powder, 1 teaspoon oregano, 2 teaspoon cumin, 4 cloves of garlic, 7 oz bell pepper, 2 tablespoons of tomato paste, 1 teaspoon black pepper
Add the canned tomatoes, soy sauce, water, cocoa powder, brown sugar, salt and beans. Stir, turn off sauté mode. Put on the lid and turn it to seal.
1 tablespoon brown sugar, 1 tablespoon cocoa powder, 20 oz Ro-tel diced tomatoes with green chilis (mild), 1 tablespoon soy sauce, 1 teaspoon salt, 2 cups vegetable broth, 16 oz can of black beans, 2 (16 oz) cans of red kidney beans, ⅓ cup vegetarian refried beans
Pressure cook on high for 6 minutes. Quick release when it's finished and give it one more stir
Top with vegan cheese and vegan sour cream or avocados

Stove top instructions

Add 1 teaspoon of oil to a large soup pot and heat on medium heat
Sauté the Beyond burger patties (or the mushrooms or crumbled tofu if you're using one of these instead) for 2 minutes and crumble it up with the edge of your spoon
2 Beyond burger patties
Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent
1 large onion
Add all the spices and tomato paste and saute for 30 seconds. Add the frozen bell peppers, minced garlic and sauté for one minute
½ teaspoon chipotle chili powder, 1½ teaspoon smoked paprika powder, 3 tablespoons chili powder, 1 teaspoon oregano, 2 teaspoon cumin, 7 oz bell pepper, 2 tablespoons of tomato paste, 4 cloves of garlic
Add the canned tomatoes, soy sauce, water, refried beans, brown sugar, salt, cocoa powder and beans.
1 tablespoon cocoa powder, 20 oz Ro-tel diced tomatoes with green chilis (mild), 1 tablespoon soy sauce, 3 cups vegetable broth, 16 oz can of black beans, 2 (16 oz) cans of red kidney beans, ⅓ cup vegetarian refried beans
Stir and partially cover with a lid
Bring to boil, then turn way down to a gentle simmer for 30-45 minutes. Stir every 10 minutes to make sure the chili doesn't burn to the bottom of the pan. Make sure it's not simmering too high.
Turn off heat and let it sit for 10 minutes before serving. Top with vegan cheese and vegan sour cream or avocados

Video

Notes

You can also use ½ cup of TVP (textured vegetable protein) or your favorite plant based meat of choice.

If you don't want to use vegan meat you can substitute for 1lb of white mushrooms (chop them up very small to resemble ground beef) OR crumbled firm tofu (press water out of tofu first). You can also just make this a bean chili with no vegan meat replacements.

Chili ALWAYS tastes better the next day or after it cools down for a minute. Make this the day before you bring it to a pot luck or chili competition.

Nutrition