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Pressure Cooker Vegan Chili

January 24, 2017 | 45 Comments

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Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

I have a few pet peeves, but only one that relates to this pressure cooker vegan chili recipe, so it’s the one you get to learn about today. Here it is.

I can’t stand it when people refer to the Instant Pot as an InstaPot. There. I said it. I feel better now.

Do you ever have weird things like this that bug you? Please tell me I’m not alone. And please tell me you know what an Instant Pot is, otherwise this whole introduction is probably confusing the heck out of you. Sorry about that.

Instant Pot

Anyway, if you have been living under a rock or are not on Facebook (who could blame you?), then you may not have heard of the Instant Pot. In short, it’s a fantastic multi-function electric appliance that largely functions as a pressure cooker but can also make yogurt and cook amazing quinoa and rice and, of course, vegan chili. 🙂 Chances are you know at least one person who just got one but hasn’t even taken it out of the box yet. For some reason, pressure cooking in particular is really intimidating and confusing to a lot of people. It doesn’t help that the manual that comes with the Instant Pot isn’t the most helpful document on the planet. So, one post at a time, I’m sharing the recipes and tutorials that have been well-tested in my kitchen, so that you can start feeling more confident about using this counter-hog (worth it). Here’s what we’ve covered so far:

Pressure Cooker Quinoa

How to Cook Chickpeas in an Instant Pot

Vegan Southwestern Potato Salad (potatoes are cooked in the IP)

How to Cook Spaghetti Squash (Pressure Cooker instructions)

Pressure Cooker Mexican Rice

Pressure Cooker Marinara Sauce

Real Deal Homemade Non-Dairy Sour Cream (SO GOOD, but oh my good gravy, those pics, shudder)

Pressure Cooker Lentil Soup (the inaugural IP recipe on the blog)

See? Plenty to put you past your palpitations over pressure. It ain’t no thing! Let’s make some chili.

First, we start with some lentils.

Beth, real chili doesn’t have lentils. It has beans. Or it doesn’t, depending on who you ask. I’m confused.

Ok, I think we pretty much gave up the “authentic” designation when we threw the word “vegan” in front of this recipe, mmmkay? This is chili. I said so. So there.

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

You’re going to need two types of lentils – red, and brown or green lentils. The red lentils break down into a magical thickening substance, and the brown/green lentils hold their shape and add the texture that’s needed. I also rely on this combo in the Pressure Cooker Lentil Soup, to rave reviews. Red lentils also show up in the Pressure Cooker Marinara Sauce. They’re sneaky and I love em’.

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

Next up? Peppers! Any chili worth its spoon has peppers, and this Christmas-looking concoction (along with onion) represents three different types – red bell pepper, poblano pepper, and jalapeno. One is sweet, one is rich and sort of spicy, and one brings the heat, baby. Don’t like it spicy? Leave out the jalapeno. But leave the poblano. It’s worth it. And if you are feeling extra adventurous, add a dollop of chipotle puree – it’ll take it over the top, promise.

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

Here’s how it’s going to go. First, you’ll saute peppers, onions, and garlic in the Instant Pot or other pressure cooker. Then you’ll add chili powder and cumin, lentils, some crushed and diced tomatoes, and water or vegetable broth. Give it a stir, lock the lid, and cook at high pressure for 10 minutes. It’ll take a few minutes to reach pressure, so the actual cooking time is longer then 10 minutes, just FYI. Then, you wait for the pressure to come down on its own – this is called a natural pressure release. Once that’s done, you’ll unlock the lid, and a weird tomato-y crater looking surface will be staring back at you. Grab a spoon and stir, and all will be good in the world. As my Vida would say, “Phew! That was a close one.”

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

And that, my friends, is how you make pressure cooker vegan chili. I don’t mind saying that it is GOOD. But it is EVEN BETTER with toppings – such as…

– Savory Cashew Cream or Homemade Non-Dairy Sour Cream (or your fav vegan sour cream)
– Crushed tortilla chips
– Avocado or guacamole
– Chopped red onion or scallions or chives
– Sliced black olives
– (insert your favorite chili condiment here)

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

It’s time to eat! This chili tastes great right out of the pot, or if you can wait, it’s even better the next day. I think that’s like the Universal Law of Chili – eat it the next day. But if you can’t wait…I get it.

Another day, another local tv appearance. Is this becoming a thing, you ask? YES! I’ll be doing monthly segments on AM Northwest for the foreseeable future. It’s so fun! When I made this chili, there was a bit of a hiccup, you’ll have to watch the video to see what happened. 🙂

Got a question? Ask me in the comments! Did you make it? Tell me all about it! Leave a comment (and a rating, please!), and tag @passtheplants and #passtheplants on Instagram!It makes me happier than a lentil in a chili bath.

Going to bed before the writing gets any sillier. Go get your Instant Pot out of the box! Baby steps. 🙂

Pressure Cooker Vegan Chili | Instant Pot Vegan Chili | Plant-based Chili | Healthy Chili | https://passtheplants.com/

Pressure Cooker Vegan Chili

Beth Hornback
Pressure Cooker Vegan Chili is an easy way to make a hearty and healthy plant-based meal that will please everyone! Great intro recipe for the Instant Pot.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner, Lunch
Cuisine American Vegan
Servings 8 servings
Calories 237 kcal

Ingredients
  

  • 1 cup dried red lentils (picked over and rinsed)
  • 1 cup dried green/brown lentils (picked over and rinsed)
  • 1 large onion (chopped)
  • 5 cloves garlic (minced)
  • 1 red bell pepper (seeded and chopped)
  • 1 poblano pepper (seeded and chopped)
  • 1 jalapeño pepper (seeded and diced (omit for kids or non-spice lovers))
  • 1 28 ounce can fire roasted crushed tomatoes (I love Muir Glen!)
  • 1 15 ounce can diced tomatoes (with the juice)
  • 3 cups water or vegetable broth
  • 2 Tablespoons chili powder
  • 1 Tablespoon chipotle puree (optional (but recommended!))
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt (more to taste)

Toppings:

  • Savory Cashew Cream or vegan sour cream
  • Chopped cilantro
  • Crushed tortilla chips
  • Chopped scallions or red onion
  • Sliced olives
  • Hot sauce

Instructions
 

  • Set Instant Pot to Saute function, or heat a stovetop pressure cooker insert on medium-low.
  • Sauté the onion, garlic, and peppers for 3-5 minutes until onion is softened.
  • Stir in chili powder and cumin and sauté for 1 minute more.
  • Add in remaining ingredients and bring to high pressure for 10 minutes.
  • Allow for a natural pressure release. If after 30 minutes the pressure is not released, go ahead and release the valve to allow the remaining pressure to escape.
  • Stir, and serve hot with desired toppings. As with all chili, this is even better the next day.

Notes

Optional: Stir in 1 cup of vegetable meat substitute after cooking, let cook on saute function for 3 minutes before serving.

Nutrition

Serving: 1bowlCalories: 237kcalCarbohydrates: 43gProtein: 13gFat: 1.5gSodium: 861mgSugar: 7gVitamin A: 400IUVitamin C: 81.7mg
Keyword barbecue, instant pot chili, instant pot vegan chili, vegan chili
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Home » Dinner » Pressure Cooker Vegan Chili

1272 shares

Dinner, Instant Pot, Lunch, Main Dish, Soup bulk cooking, gluten-free, grain-free, meal prep, oil-free, pressure cooker, wfpb, whole food plant based

About Beth

Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.

Reader Interactions

Comments

  1. Melynda says

    January 24, 2017 at 3:33 pm

    I’m so glad you mentioned the InstaPot thing. It’s a small thing, really, but it drives me nuts! This looks so good, and I am always trying new chili recipes. Thanks!

    Reply
    • Beth says

      January 24, 2017 at 8:48 pm

      I’m so relieved that I’m not the only one with this issue. It totally is a small thing, but mosquito bites are small and I think we can all agree that they are annoying as all get-out. 🙂 Here’s to chili!

    • Jem says

      February 2, 2017 at 2:18 pm

      5 stars
      I agree with you but I also hate enunciating the ‘nt’ at the end of ‘instant’. So I prefer “Ipot” which, it seems, is becoming the favorite nickname for this wonderful appliance.

  2. Hannah Elizabeth says

    January 24, 2017 at 4:30 pm

    Gosh, I hope I’ve never called it an InstaPot before! Can’t imagine why I would have, but I just parrot other people (#storyofmylifeTBH)), so if I heard it that way, I may have. ? Also, this is deliciously good…absolutely irresistible with all the yummy toppings. ? And I’m not really a lentil fan, so that’s saying something!

    Reply
  3. Shelly says

    January 24, 2017 at 4:55 pm

    It also drives me crazy when ppl call it that! Thanks for your IP recipes! ?

    Reply
    • Beth says

      January 24, 2017 at 8:47 pm

      I feel that I have found a kindred spirit. So glad I’m not alone. 🙂 You’re welcome for the IP recipes! Let me know if you have any requests, I’m testing new stuff all the time. In fact, I just came up with a soup recipe for dinner tonight.

  4. Cheryl - Pook's Pantry says

    January 25, 2017 at 5:21 am

    I love how you write! It makes me smile 🙂
    And I do still call it “InstaPot” LOL

    Reply
  5. Lisa Mc says

    January 25, 2017 at 3:54 pm

    5 stars
    Made this chili this evening and it was delicious and so easy. Definitely will be using this recipe often!

    Reply
  6. Kristen says

    January 26, 2017 at 6:30 am

    HA!! I guess I thought at first it was an InstaPot not Instant Pot dueu to how many people call it the latter. Anyways, I love my INSTANT POT and love this chili!

    Reply
  7. Lane & Holly @ With Two Spoons says

    January 26, 2017 at 12:42 pm

    OK, going to call it Instant Pot from now on. Promise. Took mine out of the box yesterday. Best dinner ever. Now I have to make this chili! Pinning!

    Reply
  8. Megan @ MegUnprocessed says

    January 26, 2017 at 4:30 pm

    This looks like a really satisfying meal.

    Reply
  9. Soozcat says

    January 29, 2017 at 2:17 am

    I’m with you on the InstaPot thing.

    I live near Seattle. The world-famous farmers’ market down near the waterfront is called Pike Place Market. It’s not Pike Street Market, or Pike’s Market, or Pike’s Place Market. It is not a market belonging to Pike, nor is it in any way related to Pike’s Peak in Colorado. Three simple words. Pike. Place. Market. And NO ONE SEEMS TO GET IT RIGHT.

    (If visitors cannot wrap their brains around this, they may simply call it “the Market” and most locals will know what they mean.)

    Reply
  10. anna says

    January 30, 2017 at 12:11 pm

    this recipe looks fantastic, but. what is a chipotle pure? 🙂

    Reply
    • Beth says

      January 30, 2017 at 3:39 pm

      Hi Anna! Sorry, I should have been more specific. It’s chipotle in adobo, found canned in the ethnic food sections of most supermarkets. They are smoked jalapeños in a spicy vinegary sauce. When I buy a can I puree it so that I can use as much or as little as I want in any recipe. 1 tablespoon of puree is roughly equivalent to 1 chipotle pepper, finely chopped with a small amount of the adobo sauce. Hope that helps! 🙂

    • anna says

      January 31, 2017 at 7:31 am

      yes, it helps! i have chipotles in adobo at home, yay! 🙂

    • Beth says

      January 31, 2017 at 11:30 pm

      Yay!!! 🙂

  11. Felicity says

    January 31, 2017 at 9:35 am

    I love your blog! SUPER glad I found you – I can’t wait to try this recipe 🙂 mmm chilliiiiiiiiiii

    Reply
    • Beth says

      January 31, 2017 at 11:30 pm

      Hi Felicity! I’m SUPER glad you found me too! Thanks for the kind words. 😉

  12. Sue says

    February 10, 2017 at 7:58 am

    5 stars
    Made this in the pressure cooker last night and it is excellent! Thanks for the recipe, Beth!

    Reply
    • Beth says

      February 10, 2017 at 12:28 pm

      My pleasure, Sue! So glad you enjoyed it. I saw this comment as I was on my way to our local ABC affiliate to make it on tv this morning! 🙂 http://katu.com/amnw/cooking-recipes/flavorful-pressure-cooker-chili

  13. Heather Bradford says

    February 18, 2017 at 11:03 pm

    This sounds wonderful but wondering if it would convert to a slow cooker recipe??

    Reply
  14. Mikou says

    June 26, 2017 at 5:48 am

    I found your recipe a couple of days ago and made it last night. It was easy and very deliciois! Thanks for sharing it.

    Reply
  15. Lisa says

    August 30, 2017 at 5:37 pm

    I just made this and it is very good! Thanks for the recipe! 🙂

    Reply
  16. Kirsten says

    September 15, 2017 at 7:58 pm

    I was so confused when I first started looking for the instapot everyone was talking about, but could only find the Instant Pot online! You are not alone 🙂

    Reply
    • Beth says

      September 17, 2017 at 11:13 pm

      So glad to know it’s not just me Kirsten! 😉

  17. Kimberly says

    October 21, 2017 at 11:59 am

    I should have read the ingredients and post more carefully before I made my grocery list, I bought red kidney beans (because it is chili), so hopefully my mistake won’t ruin the recipe. This is the first recipe that I try in my brand new pot!!! And yes, I thought it was an Instapot until I ordered my own, because that is what everyone calls it! Then when I saw Instant Pots, I thought they were a knock off of the “Instapot” – ha ha!!!!! I am excited to try the chili, just waiting for the pressure to release!

    Reply
    • Beth says

      October 21, 2017 at 12:01 pm

      I’m sure it will be great! It might need to be thickened as the kidney beans won’t break down like the lentils. And if you used dried kidney beans, they might need more cooking time. Let me know how it goes!

  18. A says

    October 22, 2017 at 1:29 pm

    How can this recipe be converted to slow cooker or can it? Is it just a change in water ratios? Thanks!!

    Reply
  19. Dina says

    January 14, 2018 at 7:39 pm

    5 stars
    The best lentil chili I’ve found yet. I keep coming back to it over and over even after trying others. I’ve added butternut squash, black beans and corn to it and it never fails. And you’re right that it’s better the next day. Thanks for the recipe!

    Reply
  20. Tom says

    January 30, 2018 at 11:49 am

    Stupid question maybe… But do you have to put anything in to sauté the onion, garlic and peppers? Will it stick if you don’t put anything down?

    Reply
  21. Melissa says

    September 11, 2018 at 9:08 am

    Would love to see a slow cooker or stove top version! I’ve already got like every appliance and can’t add the Instant Pot. Thanks!

    Reply
  22. Jennifer Rupert says

    December 19, 2018 at 4:08 am

    Can this recipe be doubled and still work?

    Reply
    • Beth says

      December 21, 2018 at 11:26 pm

      Hey Jennifer! Yes, but with a disclaimer. Sometimes, I’ve had the burn notice come up on my Instant Pot when I have doubled this in the past. This happens a lot because the tomato products of the lentils start to scorch on the bottom. So what I would recommend is to add the lentils and water/broth and stir that really well, making sure that no lentils are sticking to the bottom of the pot. Then add the tomatoes and DO NOT STIR. That will hopefully prevent the tomatoes from scorching and triggering the burn notice. Also keep in mind that it might take longer to come to pressure with more volume in the pot. I hope that helps! <3

  23. Stephanie says

    April 8, 2019 at 7:32 pm

    5 stars
    Made this tonight for my family. YUMM! I’ve tried a few different vegan chili recipes, and so far, this is by far my favourite. I will definitely be making this again. I omitted the spicy peppers (my kids don’t like spicy food), and it was still great! Thank you!

    Reply
    • Beth says

      April 9, 2019 at 9:44 am

      Hi Stephanie! Super pumped that you and your family loved this so much! I haven’t made it in a while and need to change that. My kiddos are still in the very picky stage and I’m hoping to expand their horizons more. 🙂

  24. Isabell M. says

    May 20, 2020 at 2:48 pm

    Hi, so I am thinking about using this recipe but I wanted to use the beyond meat incorporated in the chilli. How can I do that with this recipe? Please let me know. Thanks in advance.

    Isabell.

    Reply
  25. Lindsay Gray says

    March 28, 2021 at 6:53 am

    5 stars
    This is a go to for us! Super healthy and easy. It freezes well. Thank you!

    Reply

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