• Rachel

Instant pot vegan chili

As we settle in to Fall, I've been gravitating towards the Instant Pot again. This is by far my favorite chili recipe. I'm hoping our youngest daughter will get on board with it because it's one I will be making again and again.


  • 1 large onion (chopped)

  • 1 red bell pepper (diced)

  • 1 green bell pepper (diced)

  • 3 cloves garlic (minced)

  • 1 package Beyond Meat Plant-based Ground

  • 8 oz Mushrooms (optional)

  • 2 cups water

  • ½ tsp garlic powder

  • ½ tsp black pepper

  • 1 tsp paprika

  • 1 tsp oregano

  • 1 tsp chipotle chili powder (optional)

  • 2 tsp ground cumin

  • ¼ cup McCormick's chili powder

  • 1 15oz can pinto beans (low sodium)

  • 1 15oz can kidney beans (low sodium)

  • 1 8oz can tomato sauce (low sodium)

  • 1 15oz can diced tomatoes (fire roasted)

  • 1 6oz can tomato paste

  • 2 Tbs Masa Tamale Flour


  1. Chop all vegetables and add to IP

  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened

  3. If using - add Beyond Beef Plant-based ground and saute

  4. Add water and all spices except Masa and stir well

  5. Mix in beans and stir well

  6. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR

  7. Add lid to IP and set to MANUAL mode for 10 minutes. Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure

  8. Stir in tomato paste, any last minute garnishes, and Masa flour.

  9. Let rest for 10 minutes to thicken, stirring occasionally

I don't create these recipes. For original recipe click link below ⬇️


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