Craving a warm & comforting chili? This easy Instant Pot vegan & gluten-free chili is ready in under 45 minutes! Perfect for busy weeknights, dietary restrictions, or anyone who loves a delicious, quick meal.
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Easy & Quick Instant Pot Vegan Chili (Gluten-Free & Ready in Under 45 Minutes!)
Craving a comforting and easy vegan and gluten-free chili? This Mild & Flavorful Instant Pot Chili is ready in under 45 minutes! Perfect for a weeknight meal.
Ingredients
Instructions
- Set the Instant Pot to "Sauté" mode. Add the vegan butter and melt. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the carrots, chili powder, salt, and pepper.
Add the crushed tomatoes, tomato sauce, cannellini beans, kidney beans, black beans, corn, vegetable broth, cocoa powder, and peanut butter. Stir well to combine.
- Close the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 20 minutes.
- Allow the Instant Pot to naturally release pressure for 10-15 minutes, then carefully quick release any remaining pressure.
- Stir in the lime juice.
- Serve hot with your favorite toppings.
Note
Spice Level: This recipe is designed to be mild. For a spicier chili, add more chili powder, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce. You can also add a diced jalapeño (seeds removed for less heat) during the sauté stage.
Bean Variations: Feel free to use other types of beans, such as pinto beans, great northern beans, or even chickpeas. A mix of beans adds visual appeal and varied texture.
Vegetable Additions: You can add other vegetables like bell peppers, diced tomatoes, or zucchini. Corn is a great addition for sweetness.
Thickening the Chili: If you prefer a thicker chili, you can mash some of the beans against the side of the Instant Pot with a spoon or potato masher after cooking. Alternatively, you can simmer the chili on the "Sauté" mode (lid off) for a few minutes to allow some of the liquid to evaporate.
Freezing: This chili freezes well. Let it cool completely before transferring it to freezer-safe containers.
Toppings: Get creative with your toppings! Avocado, vegan Greek yogurt or sour cream, shredded vegan cheese, fresh cilantro, chopped red onion, and a sprinkle of chili lime seasoning are all excellent choices.
Peanut Butter Substitution: If you have a peanut allergy, you can substitute the peanut butter with another nut butter (like almond butter) or seed butter (like sunflower seed butter). The flavor profile will be slightly different, but it will still add creaminess.
Loved this easy Instant Pot Vegan Chili? Leave a comment below sharing your variations or tag us in your photos on Instagram @theglutenfreeveganpantry with #EasyVeganInstantPotChili! Subscribe to our newsletter for more quick & delicious vegan recipes!
