This naturally vegan Instant Pot chili is built around protein-rich lentils and three kinds of beans, plus plenty of satisfying vegetables. It’s an easy weeknight dinner that delivers bold, savory flavor in every spoonful and makes excellent leftovers for meal prep.
We love chili recipes and Instant Pot cooking, and this Vegan Instant Pot Chili brings both together for a fast, comforting meal. This 100% plant-based chili is just as satisfying as traditional beef chili but relies on lentils, beans, and hearty vegetables. On most Instant Pots it cooks under pressure in roughly seven minutes once pressure is reached, making it a great option when you want a warm, filling bowl without a long simmer.
Featuring red lentils, carrots, sweet potato, and a trio of canned beans (black, kidney, and pinto), this vegetarian chili is high in protein and fiber, naturally vegan, and gluten free—perfect for cool nights and for prepping ahead in the fridge or freezer.
Featured Comment
“This chili was soooo good! The flavors and spices were just right, and I loved the combination of the lentils and beans.” — Emma
What is in vegetarian Instant Pot chili?
This meat-free Instant Pot chili uses straightforward, pantry-friendly ingredients. Here’s a quick breakdown:
Liquid: Vegetable broth combined with tomato purée (or sauce) creates the flavorful, saucy base.
Protein: Instead of meat, this recipe uses 1 cup of dried red lentils plus three 15-oz cans of beans (black, kidney, and pinto). Drain and rinse the canned beans before adding them to the pot.
Veggies: Diced tomatoes, half a white onion, carrots, and a peeled, chopped sweet potato add texture and natural sweetness. Cutting the sweet potato and carrots into similar-sized pieces helps them cook evenly.
Spices: A blend of chili powder, ground cumin, and paprika provides classic chili flavor. About 1/4 cup chili powder is used here to build depth without overwhelming heat; balance to taste.
Instant Pot Chili Variations
Chili is highly adaptable. Try these simple variations to suit your pantry or preferences:
- Swap in your favorite lentils or different beans in the same quantities.
- Use a russet or Yukon gold potato instead of sweet potato for a different texture and milder flavor.
- If you have a homemade chili seasoning blend, use about 1/4 cup in place of the individual spices. Avoid the standard store-bought packets if you prefer fresher flavor from whole spices.
- For a non-vegan twist, you can substitute browned ground meat, but this recipe is designed to shine as a plant-based meal.
FAQ
Do you have to soak the lentils first?
For this Instant Pot method, lentils don’t require an overnight soak. Let them sit in 1 cup of broth for a few minutes while you prep the other ingredients, then add them and the soaking liquid to the pot.
Do you have to pre-cook any of the vegetables?
No. There’s no need to sauté ahead—just add the chopped vegetables directly into the Instant Pot and mix well so flavors distribute evenly.
How long does chili take to cook in the Instant Pot?
Expect roughly 15 minutes for the pot to build pressure, then 7 minutes of high-pressure cook time. Use a quick release when the timer finishes and stir before serving.
Storage
Refrigerate leftover chili in an airtight container for up to five days. The chili will thicken as it cools; add a splash of water or broth when reheating to reach your desired consistency.
How to Freeze Chili
Chili freezes well and is perfect for batch cooking. Cool completely, then portion into freezer-safe containers. Freeze for up to three months. To thaw, move a container to the refrigerator overnight, then heat in a pot over medium-high heat until simmering.
Meatless Chili Serving Suggestions
Top bowls of this chili with any of the following—use vegan alternatives as needed:
- Sliced avocado
- Dollop of Greek yogurt, sour cream, or a vegan alternative; or sprinkle shredded cheese
- Fresh cilantro
- A squeeze of lime juice
- Crispy tortilla chips or cornbread on the side
Meatless Instant Pot Chili (Recipe)
This simple vegetarian Instant Pot chili is packed with beans, lentils, and colorful vegetables. It’s naturally vegan, gluten free, and full of comforting chili flavor.
Author: Emily Richter
Prep: 40 mins • Cook: 7 mins pressure • Total: 47 mins • Servings: 8
Ingredients
- 3 cups vegetable broth (low sodium optional)
- 1 cup red lentils, uncooked
- 28 oz can tomato purée (or tomato sauce)
- 28 oz can diced tomatoes
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 1/2 medium white onion, finely diced
- 3 large carrots, sliced into rounds
- 1 large sweet potato, peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder*
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon maple syrup (optional, balances acidity)
Instructions
- Place the lentils in a small bowl with 1 cup of the vegetable broth and let them soak while you prepare the rest of the ingredients.
- Warm the Instant Pot using the sauté setting for a minute or two to help it build pressure faster later, then turn sauté off.
- Drain and rinse the canned beans. Chop the onion, carrots, and sweet potato and mince the garlic.
- Add all ingredients to the Instant Pot: tomato purée, diced tomatoes, beans, soaked lentils and their soaking liquid, the remaining 2 cups of broth, chopped vegetables, garlic, and spices. Stir thoroughly so the spices and liquids are evenly distributed.
- Close the lid, set the valve to seal, and program the Instant Pot to Manual/High Pressure for 7 minutes. It will take about 15 minutes to reach pressure before the timer counts down.
- When cooking is complete, perform a quick release by carefully opening the pressure valve. Once the steam has vented and the lid can be safely removed, stir the chili and adjust salt or spice to taste.
- Serve immediately with your preferred toppings.
Tips & Notes
- Storage: Refrigerate in an airtight container for up to 5 days. Add water or broth when reheating if it has thickened.
- Freezing: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove until simmering.
- Seasoning swap: Substitute about 1/4 cup of your preferred homemade chili seasoning for the individual spices if desired.
Nutrition (approx. per serving)
Calories: 279 kcal • Carbohydrates: 52 g • Protein: 14 g • Fat: 1 g • Fiber: 15 g • Sugar: 12 g
Nutrition information is an estimate and should be used as a guideline only.
