This Best Instant Pot Vegan Chili (Oil-free) is so easy to make, high protein, plant-based and so delicious! It is also oil-free and fast to make!
VEGAN INSTANT POT CHILI
Being from Texas, I absolutely love and grew up eating chili all the time. Nobody in the world made better chili than my Dad! He would spend all day making the chili and it was always worth it with that first bite.
It doesn’t matter what time of the year it is either, I eat chili year round. However, it does save time and the heat to cook it in the instant pot, especially during the summer.
This stovetop version is already on my blog but since so many use the instant pot, myself included, I tested it in the instant pot and it worked beautifully!
Major difference in this high protein chili instant pot version is that I use quinoa instead of buckwheat like the original version. Now here’s the difference. Texture wise, I prefer the buckwheat. It gives a wonderful meaty texture that meat eater love, but it’s less protein. The original is still very high in protein: 18 grams each serving. But for even more, do this quinoa version.
Quinoa is still a nice texture but definitely not meaty-like, but it’s higher protein. SO, decide what you want to use based on that. The recipe card below will tell you how.
HOW TO MAKE VEGAN INSTANT POT CHILI
Cook the onion until caramelized and then add the garlic and cook another minute.
Add the remaining ingredients and pressure cook for 5 minutes.
Serve as is, or for more flavor and texture, top with fresh chopped jalapeno, vegan cheese and my vegan lemon cream sauce!
MORE VEGAN CHILI RECIPES
- Vegan Jackfruit Chili
- Vegan Pumpkin Chil
- 30 Minute Mexican Chili
- Cocoa Black Bean Chili
- White Bean Chili
- Sweet Potato Chili
Best Instant Pot Vegan Chili (Oil-free)
- 1 cup (160g) finely diced red onion
- 1 tablespoon (15g) minced garlic (5 large cloves)
- 4 tablespoons salt-free standard American chili powder (I use and recommend my homemade blend)
- 1 1/4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon fine salt & 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon ground cayenne pepper
- 2 1/2 cups water
- 1 1/4 cups (300g) salt-free tomato sauce
- 1 tablespoon pure maple syrup or agave
- 1 teaspoon liquid smoke
- two 15oz cans of beans of choice, drained & rinsed (I used 1 can chickpeas and 1 can red kidney beans and felt those worked best for texture)
- 1/2 cup (90g) uncooked white quinoa for high protein OR 2/3 cup (120g) raw buckwheat groats for a more meaty texture
- chopped fresh poblano pepper (so delicious on top!)
- Lemon Cream Sauce (the perfect balance to the spiciness)
- fresh cilantro
- red onion
- To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.
- Add 1/4 cup water to the instant pot and press the saute mode for 8 minutes. Cook the red onion for around 5 minutes, stirring often until the onions become brown and caramelized. Lots of flavor! Add tiny amounts of water as needed to prevent sticking.
- Add the garlic and cook another minute, stirring often.
- Add the bowl of pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.
- Add the 2 1/2 cups water, tomato sauce, syrup, liquid smoke, beans and quinoa (or buckwheat) and stir well.
- Seal the pot and cook on high pressure by selecting either manual or pressure cook and set the time to 5 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 5 minutes cooking. So, keep an eye so you don't overcook.
- After the 5 minutes of cooking, do a manual quick release of any remaining pressure, using a pot cover to protect your hand.
- Give the chili a stir and let it sit around 5 minutes. It will seem a tad thin at first but thickens as it sits. It will thicken some and cool down more to eat.
- Taste and add any more salt if needed. I found 3/4 teaspoon to be absolutely perfect. Add cayenne pepper if more heat is desired. Top with desired toppings. I added vegan chao shredded cheese, fresh jalapenos. The Lemon Cream Sauce is also a wonderful addition to the spicy chili!