Instant Pot Vegan Chili

Instant Pot liner with vegan chili and scallions

5 from 5 votes

A cozy, comforting and appetizing bowl of vegan chili is so easy to make in the Instant Pot! This protein-packed chili has tempeh, pinto and red kidney beans and you can add optional vegan sausage for more meaty texture and flavor. Mushrooms, celery, carrots and onions make it even healthier and more delicious--and a one-pot meal.

Prep Time15

Cook Time30

IP time to reach and release pressure30

Total Time1 15

Course: Main Course

Cuisine: American, Vegan

Diet: Dairy Free, Vegan, Vegetarian

Servings:

Calories: 167kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

2 cups beans (dry. I used a cup of pinto beans and a cup of kidney beans. Black beans, white beans or almost any other bean is fine)
1 tablespoon avocado oil or any neutral oil
8 oz tempeh (crumbled into small bits)
16 oz vegan Italian sausage (crumbled or sliced. This is optional but really nice)
6 cloves garlic (minced)
1 medium onion (finely diced)
2 ribs celery (cut in a ½-inch dice)
1 medium carrot (cut in a ½-inch dice)
2 green bell peppers (cut in a ½-inch dice)
8 oz mushrooms (crimini or white, chopped into small bits, preferably in a food processor)
8-12 oz beer (any full-flavored kind, a wheat beer or ale would work great. Use one you love drinking)
6 oz tomato paste
1 tablespoon ground coriander
2 teaspoon ground cumin
1 chipotle chili (canned, with 1 tablespoon of the adobo sauce it is packed in, Chop the chili before adding to the pot.)
2 heaping tsp paprika (You can use less, but it adds great color)
½ to 1 teaspoon cayenne (optional. There is already some heat here, but this is a big pot, so if you like your chili spicy use the cayenne.)
2 teaspoon sage (dry)
1 teaspoon rosemary (dry)
2 teaspoon vegan worcestershire sauce (optional)
Salt and ground black pepper to taste
4 scallion (or 2-4 tablespoon cilantro, chopped)

Instructions

About an hour before cooking, soak the dry beans in boiling water to cover. If you forget, you can just do it as you begin cooking.
Place the liner in the Instant Pot and set to the saute mode.
Add the oil to the liner and once it's hot, add the crumbled tempeh bits. Saute them until they start to brown.
Add the vegan sausage and saute for a couple of minutes. Scrape up any bits as they stick to the bottom.
Add the garlic, onions, carrots, celery and bell peppers. Season with salt and pepper. Saute for a couple of minutes until the onions are soft.
Add the mushrooms to the pot and mix well. Add the beer and let it cook for a couple of minutes. You don't want it to evaporate entirely. Use the moisture from the beer to scrape up any tasty bits sticking to the bottom of the pot.
Stir in the tomato paste, coriander powder, cumin powder, chipotle chili with adobo sauce, paprika, cayenne, if using, sage, rosemary and the worcestershire sauce, if using. Mix well.
Add the beans (drain out all water they were soaked in first) to the pot along with 5 cups of water. This amount of water will make the beans seem a little soupy when just cooked, but if you let the chili stand for a few hours, it will thicken nicely. The chili tastes even better a few hours after cooking so this is a great make-ahead dish.
Add salt to your taste. Stir everything and turn off the saute mode. Click on the Instant Pot lid.
Set the IP to pressure cook on the "beans/chili" mode or for 30 minutes on high pressure.
Let the pressure release naturally, which is best, If you want to release it faster, wait 15 minutes after cooking has ended to force-release. Check seasoning before you serve and add more salt and ground black pepper, if needed.
Garnish with scallions or cilantro.
Serve the chili hot.

Nutrition