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Instant Pot Vegan Chili

This easy Instant Pot vegan chili is made with black beans, sweet potatoes and quinoa. A healthy, filling plant based chili recipe that you can make in less than 30 minutes!
Prep Time5 mins
Cook Time10 mins
Time to Pressure10 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: black beans, chili, dairy free, easy, gluten free, instant pot, pressure cooker, quinoa, sweet potatoes, vegan chili
Servings: 4
Calories: 185kcal
Author: Tonje




  • Add a little olive oil, cooking spray or a splash of water to an Instant Pot, and turn on the SAUTE setting. Add diced onions, and sauté for a few minutes until the onion is soft.
    1 teaspoon olive oil, 1 onion
  • Add crushed or chopped garlic, and sauté for another minute. Turn off the pot.
    4 garlic cloves
  • Add diced bell peppers, quinoa, peeled and diced sweet potatoes and all the seasoning to the Instant Pot. Stir to combine.
    2 small sweet potatoes, ½ cup quinoa, 1 green bell pepper, 1 red bell pepper, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon oregano
  • Add the vegetable stock to the pot. Stir.
    2 cups vegetable stock
  • Then, add the canned diced tomatoes and tomato paste. Don't stir. It's important that the tomato ingredients are left on top of the chili. Cover with a lid, and turn on the PRESSURE COOK or MANUAL setting, and set the timer to 10 minutes.
    1 tablespoon tomato paste, 1 (15 oz) can diced tomatoes
  • After the Instant Pot has finished cooking, carefully turn the valve to manually release the steam.
  • Add drained canned black beans, and stir.
    1 (15 oz) can black beans
  • Alternatively, cook the chili on SAUTE setting for a few minutes to allow it to thicken, and add additional seasoning as needed, or simply serve immediately.



  • Store in a refrigerator for up to 4 days, or freeze for up to 6 months. Reheat the leftover chili in a microwave, or on the stove, and serve it warm. This is an excellent freezer meal, and perfect for meal prep!
  • Feel free to add extra vegetables or canned, drained beans if you want. Pinto beans, kidney beans, carrots, zucchini and butternut squash would make great additions.
  • Be careful when you turn or push the venting valve to release the steam, as the steam will be hot.
  • Make sure that the tomato based ingredients are left at the top of the chili when you pressure cook the dish. 


Calories: 185kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 688mg | Potassium: 558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10606IU | Vitamin C: 68mg | Calcium: 55mg | Iron: 2mg