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Instant Pot Vegan Chili

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 20 mins. (including IP warm-up time)
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Category: One bowl
  • Method: Instant Pot
  • Cuisine: Vegan
  • Diet: Vegan


This Instant Pot Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It’s so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.


  • 1 
  • 3 
  • 1 chipotle pepper in adobo sauce finely chopped (with seeds)
  • 2 Tbsp chili powder
  • 2 tsp 
  • 2 tsp 
  • 1 tsp 
  • 1 1/2 cups low sodium vegetable broth
  • 128
  • 2
  • 1
  • 1 tbsp 
  • Salt to taste


  1. Hit the “Saute” button on your Instant Pot. When it’s ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.
  2. Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.
  3. Set to cook on manual high pressure for 5 minutes.
  4. When time is up, do a “quick release” by turning the release valve to “venting” and remove the lid.
  5. Sereve in individual bowls with desired toppings.
  6. Store in the fridge up to 3 days or in the freezer for a month.


  • Serving Size:
  • Calories: 166
  • Sugar: 3.6 g
  • Sodium: 329 mg
  • Fat: 1.1 g
  • Carbohydrates: 30.9 g
  • Fiber: 11.4 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Keywords: vegan chili, instant pot, vegetarian chili recipe, easy vegan chili, one bowl, healthy