Description
This hearty Instant Pot vegan chili recipe is perfect for busy weeknights. It’s packed with protein-rich beans, veggies, and bold flavors — but it’s surprisingly easy to make!
Ingredients
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- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, stemmed, seeded, diced
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 2 chipotle chilies in adobo sauce, chopped, plus one tablespoon of adobo sauce
- 2 teaspoons cumin
- 3 tablespoons chili powder
- 1 15oz can black beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 14oz can tomato sauce
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- Toppings: Fresh cilantro, jalapeños, avocado, etc.
Instructions
- Set the Instant Pot to sauté mode and add the olive oil.
- Once the oil is hot, add the diced onion and bell pepper. Cook, stirring frequently, until the vegetables are softened, about 5-6 minutes.
- Add the garlic, cumin, chili powder, and chopped chipotle chilies in adobo sauce. Cook for an additional 1-2 minutes, stirring continuously.
- Add the black beans, kidney beans, pinto beans, vegetable broth, tomatoes, tomato sauce, oregano, and brown sugar to the Instant Pot. Stir to combine.
- Cancel the sauté mode, then secure the lid and set the Instant Pot to pressure cook (manual) on high for 8 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Divide into bowls and add your favorite toppings.