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Vegan Chili in a white bowl with a spoon and cilantro

Instant Pot Vegan Chili

  • Author: Joanie Simon
  • Total Time: 55 minutes
  • Yield: 10 - 12 1x


An easy recipe for vegan chili cooked up in the Instant Pot for dinner in under an hour.


  • 16 oz dried pinto beans
  • 8 oz dried kidney beans
  • 15 oz tomato sauce
  • 28 oz crushed tomatoes
  • 7 oz diced green chilies
  • 4 cups water
  • .7 oz dry packaged Italian Salad Dressing Mix (Good Seasonings)
  • 1 Tbs paprika
  • 1 Tbs chili powder
  • 1 tsp garlic powder
  • 1 tsp salt (plus more to taste)
  • 1 cup frozen corn kernels, defrosted


  • Combine all ingredients except for the corn into your Instant Pot.  Beans should be dried, no need to soak.
  • Cook the chili in the Instant Pot on Manual for 25 minutes and then allow natural pressure release.
  • Add in the corn and add additional 1/2 cup of water if the chili is too thick.
  • Allow to sit for 5 minutes to bring the corn up to temp and serve hot.
  • Prep Time: 10
  • Cook Time: 45
  • Category: Soup
  • Method: Pressure Cooking
  • Cuisine: American

Keywords: instant pot, pressure cooker, chili, beans