Meatless Instant Pot Chili
Published 9/6/2023
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This naturally vegan Instant Pot chili recipe is made with protein-packed lentils and beans, as well as plenty of hearty veggies. It’s an easy weeknight meal that has tons of savory flavor in every bite.
We’re big fans of chili recipes and Instant Pot recipes here at Fit Foodie Finds and this recipe for Instant Pot chili combines both for one epic meal. This 100% plant-based chili is just as flavorful as our classic chili recipe and cooks in the Instant Pot in just 7 minutes.
Featuring lentils, veggies, and 3 kinds of beans, this Instant Pot chili is a must-make. It’s a high protein, high fiber, naturally vegan, and gluten free meal that hits the spot on a cool day!
Featured Comment
“This chili was soooo good! The flavors and spices were just right, and I loved the combination of the lentils and beans.” – Emma
What is in vegetarian Instant Pot chili?
This meat-free chili recipe is made with pretty basic chili ingredients:
Liquid: Vegetable broth and tomato purée make up the chili base.
Protein: Instead of meat, we use lentils and beans for protein and texture. You’ll need 1 cup of dried lentils and a variety of canned beans (we used black, kidney, and pinto). Make sure to drain and rinse the beans before adding them to the Instant Pot.
Veggies: Diced tomatoes, onion, carrots, and sweet potatoes add flavor and nutrients. The sweet potato is the best part – don’t leave it out! Try to cut the sweet potatoes and carrots around the same size/thickness so they cook evenly.
Spices: Use a combination of chili powder, cumin, and paprika. 1/4 cup of chili powder sounds like a lot, but it adds a lot of flavor without too much spice.
Try it!
Instant Pot Chili
Whip up a batch of this delicious Instant Pot Chili in no time! This Instant Pot Chili recipe is made with ground beef, beans, tomato products, and homemade chili seasoning.
Instant Pot Chili Variations
One of the reasons why I love making chili (of any kind) so much is because it’s so customizable. A few variations:
- Use the same amounts of your favorite kind of lentils and beans.
- Try a russet potato instead of a sweet potato.
- If you have our homemade chili seasoning on hand, feel free to use around 1/4 cup of that in place of all of the spices (chili powder, cumin, and paprika). Try to avoid using a store-bought packet of chili seasoning – homemade chili seasoning (or using individual spices) tastes so much better.
- For a non-vegan version, try our regular Instant Pot chili recipe (made with beef).
FAQ
Kind of – for this Instant Pot recipe, they don’t have to soak overnight, but they do need to soak for a few minutes while you prepare the other ingredients. Soak the lentils in 1 cup of broth. Once the rest of the ingredients are in the Instant Pot, add the soaked lentils (and the broth they soaked in).
Nope! None of the ingredients need to be sautéed or pre-cooked). Just add them right into the Instant Pot and mix very well.
It will take about 15 minutes for pressure to build in the Instant Pot. Once enough pressure has built, it takes about 7 minutes for this chili to actually cook.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 5 days. The chili will thicken as it sits, so you may need to add a little water to it before reheating and enjoying.
How to Freeze Chili
Chili is a great meal to make in batches to freeze and enjoy later. Let the chili cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Here is even more about how to freeze soup (and chili).
To Thaw: Transfer the container of frozen chili to the refrigerator. Let it sit in the fridge overnight, then pour the contents of the container into a large stockpot. Heat over medium/high heat until simmering.
Tutorial
How to Freeze Soup & Chili
Learn how to freeze soup and chili with this easy How to Freeze Soup tutorial. We’ll share all of our tips and tricks to perfect freezer soup.
Meatless Chili Serving Suggestions
Serve big bowls of chili topped with any or all of these toppings (use vegan alternatives if needed):
- Sliced avocado
- Greek yogurt, sour cream, or shredded cheese (or vegan alternatives)
- Cilantro
- Lime juice
- Tortilla chips
Meatless Instant Pot Chili
Ingredients
- 3 cups vegetable broth, option to use low sodium
- 1 cup red lentils, uncooked
- 28 oz. can tomato puree, or tomato sauce
- 28 oz. can diced tomatoes
- 15 oz. can black beans, drained and rinsed
- 15 oz. can kidney beans, drained and rinsed
- 15 oz. can pinto beans, drained and rinsed
- 1/2 medium white onion, finely diced
- 3 large carrots, chopped into rounds
- 1 large 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
- Place lentils and 1 cup of broth into a bowl and let soak while preparing other ingredients.
- Warm up the Instant Pot by turning on the sauté feature. This will help build pressure faster.
- Prepare the rest of chili ingredients by draining and rinsing the beans and chopping the vegetables.
- Turn off the sauté feature and place all ingredients into the Instant Pot including the lentils and the broth they're soaking in (and the remaining 2 cups of broth). Mix well.
- Close the Instant Pot and turn the pressure valve to seal. Set Instant Pot to > manual > high pressure > and set time to 7 minutes. The Instant Pot will take around 15 minutes to build pressure before it begins to countdown from 8 minutes.
- When the timer goes off, quick release the Instant Pot by manually opening the valve. Once the steam stops, remove the lid, and stir.
- Serve immediately with your favorite toppings!
Tips & Notes
- Storage: Store chili in an airtight container in the refrigerator for up to 5 days. The chili will thicken as it sits, so you may need to add a little water to it before reheating and enjoying.
- Freezing Instructions: Let the chili cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to thaw, transfer the container of frozen chili to the refrigerator. Let it sit in the fridge overnight, then pour the contents of the container into a large stockpot. Heat over medium/high heat until simmering.
- Chili Powder: Use about 1/4 cup of our homemade chili seasoning instead of the other spices (chili powder, cumin, and paprika).
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really love this recipe. However, it always sticks and burns. I have gone over the recipe so many times. Had to dump it into a regular pot to finish cooking. Do you have any suggestions? I did post this issue in my instant pot group on Facebook. They suggested adding the tomatoes at the end. Going to have to try that next time. Really frustrating.
Not sure why my veins burned they never got past the Heat in the instapot it said it was burning so I had to shut it down. It still tastes good because I caught it before before the burnt taste got inside the beans. Can you tell me why they burnt so quickly? Thank you
I had the same thing happen several times. I’ve tried everything I know, even adding more water. My Facebook instant pot group recommends adding tomatoes after the rest of the ingredients have cooked. I’m going to try that. Good luck for next time.
We love this recipe. We make it every few weeks through out winter and even freeze it to share. The only thing I do different is add frozen fire roasted corn. Absolute favorite.
Me encanta el chili desde que me fui de vacaciones de verano a Colombia. Ahora que aprendí como cultivarlos gracias a https://www.germillero.com/ puedo hacer recetas como estas muy a menudo. Se lo recomiendo a mis mejores amigas y familiares.
I will never make another chili recipe again. I ran a retreat and most of my clients were vegan. I gave this a shot and everyone raved…enough that I now make this recipe for my family and won’t ever make another 😂 I’ve added in ground beef or chicken or made as is. It’s perfect.
YAY! So glad you guys loved this!