Instant Pot Vegan Veggie Chiliese were asasaa

April 6, 2021

Break out your Instant Pot and fix up a batch of this delicious vegan chili today! It is ready in no time, and packed with vegetables, beans, and flavor! I found this recipe in the cookbook Vegan Under Pressure by Jill Nussinow. The original recipe is for making refried beans in the Instant Pot. I liked the flavor of the beans so much, that I decided to convert it into a hearty veggie chili.

Prep time: 10 minutes

Sauté time: 5 minutes

Come to pressure: 10 minutes

Cooking: 30 minutes

Natural release pressure: 30 minutes

Total time: 1 hour 25 minutes

This recipe is by Jill Nussinow and appears in her cookbook Vegan Under Pressure.


  • 1 cup onion, diced
  • 1/4 cup Trader Joe’s Low Sodium Vegetable Broth (for sauté)
  • 2 cups Trader Joe’s Low Sodium Vegetable Broth
  • 2 1/2 cups water (ADD 3 1/2 cups of water if using dry beans)
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon hot Chile (jalapeño or Serrano), I used 1 large fire roasted chile
  • 1 tablespoon cumin powder
  • 1 1/2 tablespoon Trader Joe’s Lime Chile
  • 1 (14.5 oz) can Diced tomatoes
  • 1 teaspoon oregano
  • 1 1/2 cup (14.5 oz) can black beans or other, I used dry Pinto beans


  • Gather all the ingredients. Chop all the vegetables: celery 1/2 inch pieces, carrots 1/4 inch rounds, zucchini 1/2 inch rounds, garlic minced, onion chopped & green pepper 1/2 inch chunks.
  • Set Instant Pot to sauté. Pour in 1/4 cup veggie broth. Sauté onion until translucent. Add garlic & sauté for 2 more minutes.
  • Add the jalapeño Chile. Add the spices (cumin, chili powder, & oregano). Stir together until well incorporated. Sauté for 1 more minute. Total sauté time is about 5 minutes.
  • Add the diced tomatoes, beans, water, and veggie broth. Stir until well incorporated. Cancel the sauté.
  • Close the Instant Pot lid. Make sure that the pressure release valve is set to SEALING (NOT VENTING).
  • Set the Instant Pot cook time to 30 minutes.
  • Allow the Instant Pot to pressure release naturally. Once pressure is released, carefully remove the lid pointing it away from your face.
  • Taste to be sure that the beans are cooked through. If not, bring the Instant Pot back to pressure and cook for 5 minutes longer. Also, taste test for any necessary seasoning adjustment.
  • To thicken the Chile, take out 1 cup of the cooked beans. Use an immersion blender (or food processor) to purée the removed 1 cup of beans. Add the puréed beans back into the pot. Stir until well incorporated.
  • Serve while hot. I served it with some homemade sourdough bread. Enjoy!


  • If you are in a hurry, you can do a manual release, QUICK RELEASE, of the pressure. Using a wooden spoon, gently push the pressure release valve to VENTING. You may wish to have a kitchen towel ready in case there are any splatters. If it splatters, carefully cover the valve momentarily. DO NOT TOUCH THE TOWEL ONCE WET WITH THE STEAM. IT WILL BE HOT (remove it with the wooden spoon).
  • WARNING: Remember that the steam comes out quickly, it is VERY HOT, and it will burn you if you touch it!
  • You may use your favorite beans with this recipe.
  • Cooking times may vary slightly according to the type of bean, and whether the beans are dried or from a can. Refer to the cooking chart that comes with your Instant Pot.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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