Instant Pot Vegan Chili con Yaca

This Texas-style chili uses chunks of jackfruit mixed with beans and veggies to create a hearty meal even meat lovers will enjoy. Using bitters, liquid smoke, and dark soy sauce creates a smooth flavor similar to Worcestershire sauce; while stout beer and coffee lend a depth of flavor and body associated with traditional chili con carne. This recipe makes a full 7 quarts, good for your get-together or freeze some. Serve with cheese, sour cream, and avocado if desired.

Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 25 mins


  • ½ cup dry black beans

  • ½ cup dry kidney beans

  • ½ cup dry pinto beans

  • 10 ounces frozen green jackfruit, thawed and drained

  • 2 tablespoons olive oil

  • ½ cup cremini mushrooms, chopped

  • ½ cup oyster mushrooms, chopped

  • 1 large yellow onion, chopped

  • 2 fresh jalapeno peppers, chopped, or to taste

  • 2 cloves garlic, chopped

  • 1 (15 ounce) can crushed tomatoes

  • 7 ounces fresh pumpkin - peeled, seeded, and chopped

  • 1 cup fresh corn kernels

  • 1 cup dark beer

  • ¼ cup strong brewed coffee

  • 2 tablespoons tomato paste

  • 3 tablespoons liquid smoke flavoring

  • 3 tablespoons dark soy sauce

  • 2 tablespoons bitters (such as Angostura®)

  • 1 tablespoon brown sugar

  • 1 tablespoon dried Mexican oregano

  • 1 tablespoon crushed dried chipotle pepper

  • 1 tablespoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon smoked paprika

  • 1 teaspoon paprika

  • 1 teaspoon ground cinnamon

  • salt and ground black pepper to taste


  1. Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.

  3. Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

Cook's Note:

Leave big chunks of jackfruit. This gives the chili a meaty texture.

Nutrition Facts (per serving)

383 Calories
11g Fat
55g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 11g 13%
Saturated Fat 1g 7%
Sodium 517mg 22%
Total Carbohydrate 55g 20%
Dietary Fiber 9g 33%
Total Sugars 5g
Protein 11g
Vitamin C 14mg 72%
Calcium 90mg 7%
Iron 4mg 23%
Potassium 936mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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