3 Bean Vegan Instant Pot Chili

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It’s chili time, folks! We hope you enjoy spoonful after spoonful of this chili, which is loaded with fragrant spices and a plant-based ingredients. The interplay of flavors and textures is something out of this world, and they come together quickly in the Instant Pot. It’s such a great kitchen tool!

3 Bean Vegan Instant Pot Chili
  • Prep Time:15m
  • Cook Time:30m
  • Total Time:45m


  • 2 tbsp. extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can red kidney beans, rinsed and drained
  • 1 c canned or frozen corn
  • 2 c low-sodium vegetable broth
  • 1 (14.5 oz) can low-sodium diced tomatoes
  • 3 tbsp. tomato paste
  • 3 tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • pinch of curry powder (optional for extra pizzazz and wow factor)


  1. Select the Sauté option on the Instant Pot and warm the olive oil in there.
  2. Once the display reads Hot add the onions, celery, garlic, and carrots and cook until they are tender (about 3-5 minutes).
  3. Add the remaining ingredients to the Instant Pot and press the Cancel button on the Instant Pot.
  4. Secure the lid on the pot and turn the pressure release valve to the Sealing position. Press Manual and set the Instant Pot on High pressure for +2 minutes. Allow this cycle to complete and then let it sit without doing anything for 10 minutes to allow the pressure to naturally release.
  5. Using an oven mitt for protection, release any remaining pressure by turning the pressure release valve to the Venting position.
  6. The Instant Pot will automatically switch to the Keep Warm setting until you shut it off.
  7. Spoon your chili into bowls and enjoy! Top with some freshly chopped scallions if you want to get fancy.


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