That first hiss from the cooker tells you something good is happening. You know that sound, right? It kinda wakes you up to the fact that dinner’s about to get real. You spot steam puffing out just right, the valve hiss sounding off like a little dinner countdown.
You sense the flavors starting to blend inside the pot. There’s somethin’ real satisfying about that build-up, like the kitchen's quietly working its charm. You recall the sealing ring doing its job, holdin’ all that steam in so the flavors deepen just right.
By the time you get the natural release done, that broth depth is getting real rich. You notice the steam cues, it’s like the pot’s tellin’ you everything cooked perfect. You can’t wait to dig in, seriously.
Why This Recipe Works Every Single Time
- The Instant Pot seals in all those spices and broth depth so every bite bursts with flavor. Check out our guide on Instant Pot recipes for more tips.
- You get a perfect balance of beans, veggies, and optional proteins like seitan or mushrooms. Try our vegan protein ingredients explained post for alternatives.
- The chipotle chili powder adds just a bit of heat without overpowering.
- Using a mix of fresh and canned ingredients keeps it hearty and rich.
- Natural release allows the flavors to settle gently for that perfect chili texture.
- Simple steps that fit right into your busy city life, with no fuss but all the taste.
What Goes Into the Pot Today
You gotta start with the fresh stuff: 1 large chopped onion, 1 red bell pepper diced, and 1 green bell pepper diced too. They bring that fresh, kinda sweet crunch before it all softens up.
Add 3 cloves of minced garlic for that punch of aroma you notice real quick as it starts to saute. Then you can toss in some optional goodies like 8 oz seitan if you want that meaty texture, or 2 cups cauliflower crumbles for a veggie boost. Mushrooms, 8 oz of ’em, are great if you’re after extra umami vibes.
The liquids and spices set the chili backbone: 2 cups water to help it simmer right, plus ½ teaspoon garlic powder and ½ teaspoon black pepper to season. Don’t forget the 1 teaspoon paprika and oregano, they bring that warmth you spot right away. Toss in 1 teaspoon chipotle chili powder if you like a little smoky heat, and 2 teaspoon ground cumin to round out the spice bag.
For chili’s real depth, add ¼ cup McCormick’s chili powder, plus the beans: 1 15oz can pinto beans and 1 15oz can kidney beans, both low sodium so you can control your salt. Tomato sauce (1 8oz can), a 15oz can of fire-roasted diced tomatoes, and 1 6oz can tomato paste create that thick, tangy base. Lastly, 2 tablespoons Masa Tamale Flour help thicken and add a little earthy notes that kinda stick with you.
How It All Comes Together Step by Step
Step one, you set the Instant Pot on sauté mode then toss in your chopped onion, red and green peppers. Let ’em cook until soft, about five minutes, so you get that sweet softened flavor.
Next, throw in the minced garlic and let it cook a minute more. You’ll notice that smell getting all fragrant and dang inviting.
If you’re using ’em, stir in the seitan, cauliflower crumbles, and mushrooms now. Saute those together for 3 minutes to let the textures mingle.
Pour in the 2 cups water, then add your garlic powder and black pepper. Give everything a good stir so the spices start mixing in well.
Lock the lid in place, make sure the sealing ring is set right, then set the Instant Pot to manual high pressure for 15 minutes. That valve hiss soon tells ya it’s working.
Once cooking time ends, don’t rush it. Let the pressure do a natural release for 10 minutes to let the flavors chill and settle gently.
After that, do a quick release to let out any leftover steam. That’s when you spot all those rich smells really hitting your nose.
Give the chili a good stir before serving hot. You’re gonna love that thick, cozy mix ready to warm you up.
Smart Shortcuts for Busy Days
- Use pre-chopped frozen peppers and onions if you’re in a rush, they still soften up real nice.
- Swap canned beans with pre-cooked frozen beans to cut soak time or extra steps.
- Skip optional proteins to simplify or toss in a can of jackfruit for a unique vegan twist.
- Double the batch and freeze leftovers in single-size containers for a ready-to-go meal anytime.
- Keep your Instant Pot sealing ring clean and ready so the valve hiss and steam cues work like a charm every cook.
What It Tastes Like Fresh From the Pot
Fresh from the pot, the chili hits you with a warm, hearty hug. The broth has this rich depth that kinda wraps around each bean and veggie.
You sense the gentle smoky chipotle notes without it stealing the show, just a nice heat that lingers. The mixture of fresh peppers and tomatoes brings a bright tang you can’t help but notice.
The optional add-ins like seitan or mushrooms soak up all those spices and add a little chew and umami punch. It’s dang satisfying in that way.
Each spoonful gives you that thick, cozy texture that feels like home, even if you’re miles away from it. You’ll kinda wanna eat it every day after this.
Making It Last All Week Long
You can store the chili in a few ways to keep it ready for your busy days. First, fridge storage works good up to 4 days in an airtight container. Just reheat on the stove or microwave with a splash of water.
Freezing is great for longer keeping. Portion it out in freezer-safe containers for up to 3 months. Thaw overnight then heat slow and easy.
If you got a vacuum sealer, packing it that way helps keep the broth depth fresh even longer in the freezer. Just remember to check the sealing ring and valve before reheating so you don’t mess up your cooker.
What People Always Ask Me
- Q: Can I skip the seitan and still have good protein?
A: Totally. The beans and cauliflower do a solid job on protein. Seitan just adds more texture if you want it. - Q: How do I know when to do natural release?
A: After the cooking timer, just let the pot sit. You’ll hear the steam cues slow down. Ten minutes is usually right before using quick release. - Q: What if my chili is too watery?
A: Add the Masa Tamale Flour right after cooking and simmer with sauté mode. It thickens it up nice without drying it out. - Q: Can I use other beans?
A: Yep, black beans or chickpeas work great too. Just keep the total quantity the same. - Q: How important is the sealing ring?
A: Real important. It keeps the pressure and steam in so you get that broth depth. Check for cracks before you start. - Q: Can I make this in a regular pot?
A: You can, but it takes longer to get the flavors deep. Instant Pot just speeds things up and seals it in better.
Best Damn Instant Pot Vegan Chili
Equipment
- 1 Instant Pot
Ingredients
Main ingredients
- 1 Large onion chopped
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 3 cloves Garlic minced
- 8 oz Seitan optional
- 2 cups Cauliflower crumbles optional
- 8 oz Mushrooms optional
- 2 cups Water
- ½ teaspoon Garlic powder
- ½ teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Chipotle chili powder
- 2 teaspoon Ground cumin
- ¼ cup McCormick's chili powder
- 1 15oz can Pinto beans low sodium
- 1 15oz can Kidney beans low sodium
- 1 8oz can Tomato sauce
- 1 15oz can Fire-roasted diced tomatoes
- 1 6oz can Tomato paste
- 2 tablespoons Masa Tamale Flour
Instructions
Instructions
- Set the Instant Pot to sauté mode, add chopped onion, red and green peppers, and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 more minute.
- Add optional seitan, cauliflower crumbles, and mushrooms. Sauté for 3 minutes.
- Pour in 2 cups water, add garlic powder and black pepper. Stir everything well.
- Lock the lid, set Instant Pot to manual high pressure for 15 minutes.
- Let the pressure natural release for 10 minutes.
- Quick release any remaining pressure, stir the chili, and serve hot.
