If you’re searching for the perfect Meatless Instant Pot Chili recipe that is both hearty and bursting with flavor, you’re in the right place!
This recipe is designed for those who crave a comforting bowl of chili that’s easy to make and packed with nutritious, plant-based ingredients. Not only is this chili a delicious addition to your dinner rotation, but it also showcases how simple it can be to create easy vegan recipes that satisfy everyone at the table.
So, grab your Instant Pot, and let’s dive into making this mouthwatering meal!
Why You’ll Love This Recipe
There are plenty of reasons to fall head over heels for this Meatless Instant Pot Chili recipe:
- Quick and Easy: With just 40 minutes of prep and 7 minutes of cook time in the Instant Pot, this chili comes together quickly, making it perfect for busy weeknights.
- Nutritious and Filling: Packed with protein from lentils and beans, this chili will keep you full and satisfied without any meat.
- Versatile and Customizable: You can easily adjust the ingredients to fit your preferences or what you have on hand. Add more veggies, change up the spices, or even toss in some vegan meat substitutes.
- Great for Meal Prep: This chili stores well and tastes even better the next day, making it ideal for batch cooking and meal prep.
- Kid-Friendly and Family-Approved: This chili is mild enough for kids but can be spiced up to suit the heat lovers in your family!
What You Need To Make This Meatless Instant Pot Chili
To prepare this delicious Meatless Instant Pot Chili, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers (red and green), diced
- 3 cloves garlic, minced
- 1 cup dried lentils (green or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro and avocado for garnish (optional)
These simple, wholesome ingredients come together to create a bowl of chili that’s not just tasty but also packed with nutrients, making it one of the best plant-based meals you can whip up in under an hour!
How To Make This Meatless Instant Pot Chili Recipe
Here’s how to prepare this fantastic Meatless Instant Pot Chili recipe in just a few easy steps:
- Prepare Your Ingredients: Start by chopping your onions, bell peppers, and garlic. Rinse your beans and lentils under cold water and set them aside.
- Sauté the Vegetables: Set your Instant Pot to the sauté function and add olive oil. Once hot, add the diced onions and bell peppers. Sauté for about 5 minutes, or until softened. Add the minced garlic and sauté for another minute until fragrant.
- Add Spices and Other Ingredients: Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to coat the vegetables. Add the lentils, black beans, kidney beans, diced tomatoes, crushed tomatoes, and vegetable broth. Stir to combine all ingredients thoroughly.
- Pressure Cook: Secure the lid on the Instant Pot and set it to “Manual” or “Pressure Cook” mode on high for 7 minutes. It may take about 10-15 minutes for the Instant Pot to reach pressure before the timer begins counting down.
- Release Pressure and Serve: After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure. Open the lid and give the chili a good stir. Taste and adjust seasoning if needed. Serve hot with fresh cilantro, avocado, or your favorite chili toppings!
Instant Pot Chili Variations
This Meatless Instant Pot Chili recipe is incredibly versatile, and you can easily make adjustments to suit your taste or dietary preferences:
- Add More Veggies: Incorporate diced zucchini, carrots, or corn to add more texture and nutrients.
- Spice it Up: Add more cayenne pepper, jalapeños, or chipotle peppers in adobo sauce for extra heat and a smoky flavor.
- Use Different Beans: Swap out the black and kidney beans for pinto beans or chickpeas for a different flavor and texture.
- Include Vegan Meat Alternatives: Add crumbled tempeh, tofu, or your favorite vegan meat substitute to make the chili even heartier.
Meatless Chili Serving Suggestions
This chili is delicious on its own, but there are many ways to enjoy it:
- Over Brown Rice or Quinoa: Serve the chili over a bed of brown rice or quinoa to add some extra fiber and make the meal more filling.
- With Crusty Bread or Cornbread: Pair the chili with a slice of crusty bread or homemade cornbread to soak up all the delicious flavors.
- Topped with Avocado or Vegan Sour Cream: Add creaminess and richness to your bowl of chili with fresh avocado slices or a dollop of vegan sour cream.
- As a Baked Potato Topper: Spoon chili over a baked potato and sprinkle with vegan cheese for a hearty and satisfying meal.
Is This Recipe Good For Meal Prep?
Yes, absolutely! This Meatless Instant Pot Chili recipe is perfect for meal prep. It not only holds up well in the fridge, but the flavors also meld and deepen over time, making it taste even better the next day. You can easily double the recipe to ensure you have plenty for lunches and dinners throughout the week.
How Do I Store This Meal In The Fridge?
To store your chili, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 5 days. This makes it a fantastic option for anyone looking to prepare vegan meals in advance and have healthy, ready-to-eat meals on hand.
How To Freeze Chili?
Freezing this chili is a breeze! Allow the chili to cool completely before transferring it to a freezer-safe container or resealable plastic bag. Make sure to leave some space at the top of the container for the chili to expand as it freezes. This Meatless Instant Pot Chili recipe can be stored in the freezer for up to 3 months. To enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Do You Have To Soak The Lentils First?
No, you do not need to soak the lentils before adding them to the chili. The beauty of using the Instant Pot for this recipe is that it perfectly cooks the lentils in just 7 minutes without any need for pre-soaking. This saves time and makes this Meatless Instant Pot Chili recipe even more convenient!
Do You Have To Pre-Cook Any Of The Vegetables?
Nope! The Instant Pot takes care of everything for you. The sauté step helps to build flavor by softening the onions, peppers, and garlic, but no additional pre-cooking is necessary. All the vegetables cook together with the lentils and beans, making this one of the easiest plant-based meals you can make.
How Long Does Chili Take To Cook In The Instant Pot?
The total cook time for this Meatless Instant Pot Chili recipe is only 7 minutes on high pressure. However, keep in mind that the Instant Pot takes about 10-15 minutes to come to pressure. Including prep time, the entire process takes approximately 40 minutes, making it a quick yet satisfying option for any meal.
Conclusion
This Meatless Instant Pot Chili recipe is a must-try for anyone looking to enjoy a comforting, nutritious, and incredibly easy-to-make meal. With its rich flavor, hearty ingredients, and simple preparation, it’s a great example of how delicious easy vegan recipes can be.
Whether you’re meal prepping, cooking for a crowd, or just looking for a quick weeknight dinner, this chili will quickly become a favorite in your kitchen. Don’t forget to share this recipe with friends and family who are on the lookout for amazing plant-based meals!
Each serving of this chili is approximately 200 calories, making it a healthy and satisfying option for those watching their calorie intake. So, go ahead and give this recipe a try, and enjoy a warm, flavorful bowl of chili that’s sure to please everyone!
Meatless Instant Pot Chili
Ingredients
- tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers, red and green, diced
- 3 cloves garlic, minced
- 1 cup dried lentils, green or brown
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
- Fresh cilantro and avocado for garnish optional
Instructions
- Start by chopping your onions, bell peppers, and garlic. Rinse your beans and lentils under cold water and set them aside.
- Set your Instant Pot to the sauté function and add olive oil. Once hot, add the diced onions and bell peppers. Sauté for about 5 minutes, or until softened. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to coat the vegetables. Add the lentils, black beans, kidney beans, diced tomatoes, crushed tomatoes, and vegetable broth. Stir to combine all ingredients thoroughly.
- Secure the lid on the Instant Pot and set it to “Manual” or “Pressure Cook” mode on high for 7 minutes. It may take about 10-15 minutes for the Instant Pot to reach pressure before the timer begins counting down.
- After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure. Open the lid and give the chili a good stir. Taste and adjust seasoning if needed. Serve hot with fresh cilantro, avocado, or your favorite chili toppings!