This Vegan Instant Pot Chili is an easy weeknight meal that everyone will love! It’s packed with fiber from lentils and beans, as well as delicious veggies. Vegan Instant Pot Chili is the perfect meal-prep meal for the week. Make it now!
For this chili, we really wanted to bring you guys a vegan option, but still wanted it to be protein-packed. So, we decided to give lentils a try. And we’re SO GLAD we did. As Linley says about this recipe, the lentils truly steal the show in this delicious vegan Instant Pot chili. Plus, it could not be easier to make!
Step 1: Prep Veggies and Soak Lentils
If you’ve ever cooked with dried lentils, you know how longggg of a soak time and cook time they have. Not with the Instant Pot! Soaking your lentils in one cup of your broth while chopping and preparing the other ingredients is all the soaking these dried lentils need before dropping the rest of your ingredients into the Instant Pot together.
Step 2: Turn on Saute Feature on Your Instant Pot
In many of our other Instant Pot recipes, we have warned you guys about preheating your Instant Pot using the saute feature and getting the burn message, BUT with this chili, there will be adequate liquid to avoid the burn message often seen in newer Instant Pots.
Step 3: Mix Vegan Chili in Your Instant Pot
Place all your ingredients in the Instant Pot and set the cook time. The most important thing to remember about this step is to make sure that all your ingredients are mixed well. While the cook time on this is truly only 7 minutes, it will take longer than other recipes for your instant pot to build pressure, so the cook time starts. Grab a glass of wine, set the table and enjoy this recipe journey.
Step 4: Quick Release and Serve
Quick release your Instant Pot, and top the shit out of this delicious chili with your favorite toppings. Some of our go-to toppings include:
- Sliced avocado
- Cilantro
- Lime juice
- Tortilla chips
- Cheese (Vegan cheese, if you prefer)
- Greek yogurt
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Vegan Instant Pot Chili
This Vegan Instant Pot Chili is an easy weeknight meal that everyone will love! It’s packed with fiber from lentils and beans, as well as delicious veggies. Vegan Instant Pot Chili is the perfect meal-prep meal for the week. Make it now!
- Prep Time: 40 minutes
- Cook Time: 7 minutes
- Total Time: 47 minutes
Ingredients
- 3 cups vegetable broth (option to use low sodium)
- 1 cup lentils, uncooked
- 1 28 oz. can tomato puree
- 1 28 oz. can diced tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 15 oz. can pinto beans, rinsed and drained
- 1/2 white onion, finely diced
- 3 medium carrots, chopped into rounds
- 1 medium sweet potato, peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon maple syrup
Instructions
- First, place lentils and 1 cup of broth into a bowl and let soak while preparing other ingredients.
- Warm up Instant Pot by turning on the saute feature.
- Next, prepare the rest of chili ingredients by draining and rinsing beans and chopping vegetables.
- Place all ingredients into the Instant Pot (including lentils and the broth they’re soaking in and the rest of the broth). Mix well.
- Lock Instant Pot and turn the pressure valve to seal. Set Instant Pot to high pressure and set time to 7 minutes.*
- When the timer goes off, do a quick release by manually opening the valve. Once the steam stops, remove the lid, and give her a good mix.
- Enjoy with your favorite toppings!
Notes
*Instant Pot will take 15-20 minutes to build pressure
Nutrition
- Serving Size: 1/8
- Calories: 279
- Sugar: 12
- Sodium: 1125
- Fat: 1
- Carbohydrates: 52
- Fiber: 15
- Protein: 14
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