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Instant Pot® Vegan Chili

Prep Time10 mins
Cook Time30 mins
Servings: 6
Calories: 200kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Large spoon or rubber spatula
  • Cutting Board
  • Small Bowl
  • Medium bowl
  • Whisk
  • 7” Cake Pan
  • Foil
  • Trivet

Ingredients

  • 2 Tbsp Olive Oil
  • 1 White Onion, diced
  • 1 Red Bell Pepper, seeds removed
  • 1 Carrots, diced
  • 2 Celery Stalks
  • 2 Cloves Garlic, minced
  • 1 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 2 tsp Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Salt
  • 0.25 tsp Ground Black Pepper
  • 28 ounces (1 large can) Diced Tomatoes, canned
  • 15 ounces (1 can) Black Beans, rinsed
  • 15 ounces (1 can) Pinto Beans, rinsed
  • 1 Bay Leaf

Instructions

  • Dice the onion, pepper, garlic, celery and carrot and add to the Instant Pot bowl along with the olive oil. Press the ‘saute’ button and cook for 10 minutes, stirring occasionally.
  • Add the chili powder, cumin, paprika, oregano, salt and pepper and stir. Cook for two more minutes on saute mode.
  • Add the tomatoes, beans and bay leaf to the pot and stir. PLace the lid on the Instant Pot and set the steamer valve to the seal position. Press the ‘manual’ button and set the timer for 15 minutes on high pressure.
  • When the cooking cycle is complete, let the pressure naturally release by allowing the pot to just sit and slowly release the steam. This should take about 15-20 minutes.
  • Open the lid and serve while warm!