An Instant Pot Vegan Chili with amazing texture thanks to a secret ingredient. Super easy and extremely flavorful. A crowd-pleaser through and through.
I can’t believe I’m saying this but I actually think the vegan version is even better than the original. The flavor of the spices and beans are so much more dominant in this one and I love it!
Dried Beans or Canned Beans for Instant Pot Vegan Chili
I will forever recommend 12-ish hours soaked dried beans vs canned. They don’t taste much different, that’s not it. They are 20 times easier to digest and don’t have the flatulent consequences canned beans have ;)
I recommend putting your dried beans in a big bowl, cover them with water and let soak on the kitchen counter for about 12 hours.
Before adding to the instant pot, drain and rinse and they are ready to go. It’s a step you have to remember the night before but an easy and super duper quick step!
Does Instant Pot Vegan Chili Freeze Well?
YES! Very well actually. I’ve tested freezing and reheating and it’s perfect for freezing. The best part is you can even defrost it in the instant pot again.
Just freeze it in a round shape so it fits as a frozen block in the pot and you’re good.
To make that happen you can just use a freezer bag and add it to a bowl or container that would fit your instant pot and place in the freezer. That way it freezer in the right shape from the beginning.
To defrost you just add the block to your instant pot, add about 1/2 cup of water or broth and set it to 5 minutes on high pressure and that’s it.
It will take a while to come to pressure but it’ll get there eventually.
Alternatively, you can let it defrost in the fridge and then reheat in a regular pot or microwave. I prefer this option actually because I feel the liquid reincorporates into the food and the flavor is better, but I’m not always as organized so using quick methods is defo something I have to rely on every once in a while.
What to Serve This Chili With
Beans and legumes have quite a bit of carbohydrate so I like to keep it carb free when it comes to sides for chilis with exception of maybe a piece of bread.
My favorite way of eating chili is just like that and topped with fresh avocado and cilantro. The combo is unbelievably good!
You can most definitely serve this over rice, too if you like though. It tastes amazing with rice.
Instant Pot Vegan Chili
- 1 chopped onion
- 2 cloves crushed garlic
- 27 oz can fire roasted tomatoes (800ml)
- 1 cup dried chickpeas (200g)
- 1 cup dried kidneybeans (200g)
- 1 cup diced carrots
- 1 cups diced celery
- 1 cup diced red bell pepper
- 1 cup chopped walnuts
- 1.5 tsp chili powder
- 1.5 tsp cumin
- 1.5 tsp ground cinnamon
- sea salt
- chili pepper
- Soak chickpeas and kidney beans 12 hours or overnight in abundant water. Then drain and rinse.
- Press the sauteé button and once hot add a dollop of oil to it.
- Fry chopped onions and crushed garlic in oil until soft, then deglaze the pot with a splash of water (see video).
- Add fire-roasted tomatoes, drained and rinsed legumes, diced vegetables, chopped walnuts and all spiced and fill in water until all legumes are just covered.
- Stir everything well together, put on the lid, turn the valve to the sealing position and set to 25 minutes on high pressure.
- Let pressure release naturally completely. Meaning, don't touch the pot until the safety pin drops on its own.
- Open the pot, give all one last stir and add more sea salt and pepper to taste if necessary at this point and serve.
- Top everything with cubed fresh avocado, cilantro leaves, and sliced chili if desired.