Instant Pot Chili Recipe Vegan

While this time of year can seem gray, cold, and dark, this Instant Pot Vegetarian Chili is the exact opposite! It’s made with convenient canned beans, fresh sweet potato, quinoa, and a rainbow of southwest spices. It’s bold, colorful, and spirit-boosting, and thanks to the Instant Pot, it cooks in minutes instead of hours.

If a single recipe concept could be extended to an entire food group, chili would have my top vote. With all of its delicious potential and recipe variations, from Crock Pot White Chicken Chili to Healthy Turkey Chili to Paleo Chili (another Instant Pot chili recipe), it’s a meal I never grow tired of creating or eating.

Although this is a recipe for Instant Pot vegetarian chili, it is plenty hearty enough to stand on its own as a full meal, whether or not you routinely eat meat (just like this Vegetarian Chili recipe).

The Best Black Bean Chili!

Depending upon your topping selections, this is actually an easy vegan chili (just leave off the dairy), BUT its robust blend of spices and hearty texture will satisfy the more carnivorous members of your family too.

The base of this vegan chili recipe is one of my personal favorite chili recipes of all time and the one I made most often, my Slow Cooker Sweet Potato Quinoa Chili . It’s deeply satisfying and strikes an ideal balance between spicy and sweet,

As I discovered when I first made Instant Pot Chili (<—this recipe is an excellent option if you are looking for easy Instant Pot chili recipe with veggies but absolutely must have meat too), an added benefit of making chili in the Instant Pot or a similar electric pressure cooker is the fact that thanks to the sauté function, 100% of the recipe comes together in one pot.

Instant Pot Vegan Chili {ready In 25 Minutes!}

You don’t need cook any of the aromatics or even the quinoa separately. With the Instant Pot, the recipe is truly one and done.

This is the Instant Pot I own, by the way. I’ve had it for nearly two years now, and I love it more each time I use it. It’s also dropped in price recently, so if you are on the fence, that’s a great reason to go for it!

Easy Instant Pot chili is also another great reason, just sayin’. I even have ALL of these Instant Pot recipes to get you inspired and make use of your shiny new appliance.

Vegan Chili (slow Cooker)

This Instant Pot chili is good for you! It’s loaded with wholesome, healthy ingredients like sweet potatoes, beans, and quinoa that contain numerous health benefits.

This recipe is also low in calories, but high in protein and fiber, which makes it ideal for filling lunches and dinners.

The best vegetarian chili is made of a combination of fresh ingredients like onions, sweet potatoes, and bell peppers, and pantry staples like spices, quinoa, and beans.

The Best Instant Pot Vegan Chili

Instant Pot vegetarian chili takes 8 minutes of pressure cooking, plus the 10 minutes you’ll need for the Instant Pot to come to pressure. At the end, your quinoa will be perfectly cooked, the sweet potatoes tender, and chili ready for its finishing touches.

If you enjoyed this Vegetarian Chili, try creating a vegetarian version of this Instant Pot Chili Recipe. Replace the turkey with additional beans, swap the chicken broth for vegetable broth, and top with your favorite vegetarian toppings.

Instant Pot Vegetarian Chili with quinoa, sweet potatoes and black beans. Quick, easy, healthy, and filling with the perfect blend of spices. Award-winning!

Instant Pot Chili Recipe

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Serving: 1 (of 6) Calories: 301 kcal Carbohydrates: 57 g Protein: 12 g Fat: 4 g Fiber: 12 g Sugar: 10 g

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!This Instant Pot Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It’s so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.

Instant Pot Lentil Chili

Chili is an absolute must for me this time of year when the temperature falls. It’s comforting, warming, satisfying and perfect for watching football. I REALLY love chili! I’ve loved it for a long time.

And, when I’m ready for a bowl of this ultimate vegan chili I want it now! Not last night. Not next week. NOW! And, no vegan chili slow cooker style. Ain’t nobody got time for that. God gave us Instant Pots for a reason.

Let me just say, before we get started, one of the things I love most about this Instant Pot Vegan Chili is its no “meat” texture. No tofu. No soy curls. And, no added oils or any other processed ingredients. It doesn’t need any of those things. This vegetarian chili recipe stands tall and doesn’t need any extra help. Now, let’s make it.

Vegan Lentil Chili

This meatless chili recipe is a freaking masterpiece…if I do say so myself. And, it’s also super simple. So, if you’ve been looking for a recipe for vegetarian chili that will satisfy a lot of people you can finally rest easy. You found it.

Start by hitting the sautee function on your Instant Pot pressure cooker. When it’s ready add your onions, garlic, chipotle pepper, chili powder, cumin, smoked paprika, and oregano.

Stir it all together and make sure the onions and garlic are covered. Let it all toast together for just a couple of minutes. This is how chili gets its flavor. If you’re worrie about the food sticking ou can add a couple of tablespoons of water or vegetable broth.

Easy Vegan Chili Instant Pot Recipe

Now, add your red kidney beans, black beans, diced tomatoes, and maple syrup. Give everything a good stir to make sure it’s well combined. Lock the lid of your Instant Pot and set the timer to 5 minutes. Yes, 5 minutes.

When time is up, do a “quick release” by turning the release valve to “venting” and removing the lid. That’s it! Instant Pot Vegan Chili.

This easy vegan chili can be stored in the fridge for 3 days. Personally, I like to let it sit in the refrigerator overnight after making it. The flavors seem to meld together very nicely.

Beyond Meat Chili Recipe (vegan, High Protein)

This is easily one of, if not the best, recipes for vegan chili recipes I’ve made. I, for one, believe with all my heart you’re going to LOVE this Instant Pot Vegan Chili. And, it will make you happy too. It’s…

“When” you make this Instant Pot Vegan Chili let me know. Please leave a comment below with a star rating. Be sure and share a picture onInstagramwith the hashtag#. I want to see your work.A cozy, comforting and appetizing bowl of vegan chili is so easy to make in the Instant Pot! This protein-packed chili has tempeh, pinto and red kidney beans and you can add optional vegan sausage for more meaty texture and flavor. Mushrooms, celery, carrots and onions make it even healthier and more delicious--and a one-pot meal. Ladle some on top of a bowl of mashed potatoes, or a bed of noodles, dunk in a crusty chunk of bread or scoop up with tortilla chips. It's the ultimate meal for your soul.

Today I have for you the ultimate vegan chili. It's delicious and cozy and it'll infuse your belly and your soul with warmth and comfort.

Easy Vegan Bean Chili (instant Pot Or Stove Top!)

I love making a big pot of chili in winter and the Instant Pot just makes it SO much easier. Best of all, most chilis are kid-friendly, especially if you throw some tortilla chips of fries in the mix, as this mom can attest.

But what the cook in me really, really loves is that it is so easy to make this delicious chili so quickly. And it's so healthy with so many great-for-you veggies and good protein for my growing lad.

Beans: I used pinto beans and red kidney beans in this chili--a cup of each (dry). You can substitute black beans or even a white bean like navy or great northern or cannellini beans.

Instant Pot Chili With Beans, Tempeh, And Sweet Potatoes Recipe

Tempeh: The tempeh adds heart-healthy, delicious protein and it is amazing in this chili. Be sure to crumble it before adding it to the IP.

Vegan sausage: I added Beyond Italian sausage because I wanted this vegetarian chili to really pack a protein punch. You can sub any vegan sausage--make sure you break it into crumbs before using or slice it, or leave it out altogether.

Vegetables: I used mushrooms, onions, carrots, celery and green bell peppers. They are perfect together in this recipe, adding a ton of flavor. There is also a small can of tomato paste in this recipe and on top goes a shower of chopped scallions. You can use other veggies to replace the bell peppers and carrots--zucchini or sweet potatoes would be great. Don't do away

Seriously The Best Vegan Chili