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The Best Instant Pot Vegan Chili taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Best Damn Instant Pot Vegan Chili

A savory and spicy vegan chili made effortless with an Instant Pot, brimming with beans, peppers, and rich spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350 kcal

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.

Notes

Serve with your favorite toppings like avocado, cilantro, or vegan cheese.