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Instant pot chili topped with shredded cheese, sour cream and green onions.

Instant Pot Chili


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  • Author: Brita Britnell
  • Total Time: 32 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Perfectly spiced, thick and hearty Instant Pot Chili is so quick and easy to make! This vegan chili recipe features a blend of colorful vegetables, three types of beans and delicious seasonings, all simmered together to make a hearty and delicious meal. So good that you won’t even miss the meat!


Ingredients

Units Scale
  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of great northern beans, drained and rinsed
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 1 cup of frozen corn

Instructions

  1. Turn your pressure cooker to SAUTE and add in the oil. Once hot, add in the onion and saute for 5 minutes. Mix in the bell pepper and garlic and cook for 2 additional minutes.
  2. Add in the remaining ingredients MINUS THE CORN and stir to combine. Seal the pressure cooker and set to cook on manual high for 8 minutes. Once done cooking, immediately release the pressure.
  3. Turn off the instant pot and stir in the corn. Mix to combine and let sit for about 5 minutes to heat up the corn thoroughly. Serve with your favorite toppings and ENJOY!

Notes

  • Leftovers. Store leftovers in an airtight container in the fridge for up to about 4 to 5 days.
  • Freezing. Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Chili
  • Method: Instant Pot
  • Cuisine: American