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Instant Pot® Vegan Chili

Rated as 4 out of 5 Stars
0

"This simplest vegan chili recipe, made in the Instant Pot® or other multi-functional pressure cooker, is quick, easy, hearty, and perfect for a party. Serve topped with tortilla chips and green onions."
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Ingredients

55 m servings 327
Original recipe yields 8 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onion and bell pepper and saute for 5 minutes.
  2. Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.
  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Footnotes

  • Cook's Notes:
  • Use any color bell pepper you prefer.
  • Feel free to wait for a natural release for the pressure cooker if you have the time.

Nutrition Facts


Per Serving: 327 calories; 6.7 53.4 15.8 0 1668 Full nutrition

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Reviews

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This was super simple and turned out great! They no longer carry the 3 bean mix in my area so I just substituted 2 cans of other beans. First time making chili in my IP and it won't be the last ...