Vegan Instant Pot Chili Recipe | Easy Plant Based Chili Recipe

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This quick Instant Pot chili has been a family favorite for a few years now and goes perfect with my flourless cornbread recipe which is an absolute hit with everyone that tries it. Not only is this chili packed with protein from three types of beans, but it’s also loaded with veggies. In fact, this chili is about half beans and half veggies, but you’d never guess it by the way people gobble it up!

Easy Instant Pot Chili

Servings: 6


  • 1 medium yellow onion diced
  • 2 Tbsp minced garlic
  • 2 can diced tomatoes (14.5 oz)
  • 1 can diced green chilies (4 oz)
  • 1 can great northern beans drained and rinsed (15.5 oz)
  • 1 can black beans drained and rinsed (1.5 oz)
  • 1 can red kidney beans drained and rinsed (15.5 oz)
  • 1 cup frozen corn
  • 2 medium red bell peppers diced
  • 1/2 cup diced carrots
  • 3 Tbsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp marjoram
  • salt and pepper to taste
  • 1/2 cup water


  • Turn on your Instant Pot to saute mode and water saute the onion and garlic
  • Once your garlic and onions are nice and soft add in tomatoes, green chilis, and beans
  • Add in your veggies, spices, and water
  • Stir to combine the ingredients then place the lid on your Instant pot with the vent in the sealing position
  • Turn off the saute mode and set your Instant Pot to cook for 10 minutes at high pressure
  • Once the 10 minutes is up, let your pressure cooker do a natural pressure release (i.e. let the pressure come down naturally without using the pressure valve to release it)


For a thicker chili turn on saute mode after the chili is done pressure cooking to cook off some of the water.
To make this on your stove top, follow the same instructions except add at least 1 cup of water and simmer for about 30-45 minutes on the stove checking to make sure there is enough liquid in the pot. The chili is done when the veggies are tender.

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