top of page
  • plantbaseddads

Instant Pot Vegan 3 Bean Chili


(This is for mild chili. If you like it spicy, use more of the spices or leave the seeds in for the jalapenos)

1 1/2 cup vegetable broth

1 cup of onion diced

1/4 cup jalapeño pepper seeded and diced

2 tsp chili powder

2 tsp ground cumin

2 tsp vegan Worcestershire sauce

2 garlic cloves, minced

two 15oz cans of black beans, drained and rinsed

two 15oz cans of diced tomatoes with the liquid from the can

one 15oz can of kidney beans, rinsed and drained

one 15oz can of pinto beans, rinsed and drained

one 4oz can of hatch chilies (Optional)

Set IP to Saute mode. Add about 1 TBSP of water and let it get hot for a minute. Add onions, jalapeño and garlic cloves to IP and sauté veggies until soft, about 3-5 minutes. Add more water if needed a TBSP at a time. Turn off IP.

Add everything else to the IP. Cook on manual, high pressure for 10 minutes. Let pressure release naturally. Serve with vegan sour cream or vegan cheese on top if desired. This is actually really good all by itself.

Link to YouTube video:

931 views1 comment

Recent Posts

See All

1 Comment

Mar 19, 2022

Hello, just joined! Wanted to let you know in the ingredients it says 1 1/2 cups veg broth however in your video it is 1/2 cup veg broth. I am making this chili now and followed the 1 1/2 cups….hope it’s not too watery.

Post: Blog2_Post
bottom of page