Instant Pot Vegan Chili in a white bowl

This Instant Pot Vegan Chili is so quick and easy to make! Only 5 ingredients needed to make this healthy, filling and delicious vegan chili.

holding a bowl of Instant Pot Vegan Chili in a white bowl

Say hello to my FAVOURITE 5-ingredient instant pot recipe: Instant Pot Vegan Chili.

This recipe here was kind of an accident. Last year when my boyfriend came to visit for the weekend while I was still in school I literally had no food in the house other than a thing of bread, onion, bell pepper and a couple cans of beans, tomatoes and corn. We were way too lazy to go out of the house and get groceries (and it was smack middle of winter with snow coming down like crazy), so we were trying to figure out what we could do with these ingredients. I did have some pasta so we were initially going to try and make a chili pasta but we FORGOT to put the pasta in the instant pot. Turns out, the pasta wasn’t needed because we made a BOMB chili with just 5 ingredients. We enjoyed it with the toasted bread and thats when our chili craze began. We made it over and over last winter and it never got old. I’m so excited to finally share this insanely easy vegan chili recipe with you so lets get straight into it!

Instant Pot Vegan Chili ingredients laid out

Ingredients for Instant Pot Vegan Chili

All you need to make this quick and easy vegan chili recipe is 5 ingredients! You can of course add in more vegetables or spices to your liking but if you’re in a pinch, this chili really does taste good as is.

  • onion
  • bell pepper
  • canned corn
  • Heinz Chili Beans
  • Chili Seasonings Diced Tomato (I used Alymer Accent brand)

The KEY ingredients here are the heinz chili beans and spicy diced canned tomatoes as this is what gives it flavour since all the spices are included already! If you can’t find the heinz chili beans you can opt to use another brand of beans with seasonings already added to it. I also decided to add a left over carrot and a few pinches of smoked paprika that I had on hand on this day.

steps to making instant pot chili

How to Make Instant Pot Vegan Chili

Instant pot chili is sooo easy. And did I mention it takes less than 30 minutes to make?! You simply just dump ingredients in, give it a few stirs, set it and then let it do it’s thang.

  • Step 1: Set the instant pot to sautee and give the onions a quick fry.
  • Step 2: Add in the bell pepper, corn and other vegetables if using. Add in Heinz Chili Beans and give it a quick stir. Then add in the Chili Seasoning Diced Tomatos but DO NOT stir!
  • Step 3: Press the MANUAL button on your instant pot and set it to HIGH for 15 minutes.

And then serve it up! I love serving chili with some cilantro, scallions, crushed tortilla chips, dairy free sour cream and avocado. YUM.

Instant Pot Vegan Chili in a white bowl close up photo

How to Store Instant Pot Vegan Chili

This chili stores really well, so it’s an super great meal prep recipe too. It will last in the fridge for up to 5 days. Or, you can freeze any left overs for months (not that it will last that long…). To reheat, simply just let it thaw on the counter or in the fridge over night and then microwave until warmed (around 1-2 minutes on high).

Instant Pot Vegan Chili in a white bowl close up photo

I hope you guys try this super quick and easy Instant Pot Vegan Chili Recipe, it’s seriously so delicious and doesn’t taste like it was made with only 5-ingredients. This is a really great meal for busy students (or busy people in general) because you can just prep some for the week! If you love cozy chili’s I think you’ll also really enjoy my Vegan Pulled Jackfruit Chili & Vegan Creamy White “Chicken” Chili recipe!

Instant Pot Vegan Chili in two white bowls with bread

If you recreate this Instant Pot Vegan Chili recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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holding a bowl of Instant Pot Vegan Chili in a white bowl

Instant Pot Vegan Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 23 minutes
  • Yield: 34 servings 1x


This Instant Pot Vegan Chili is so quick and easy to make! Only 5 ingredients needed to make this healthy, filling and delicious vegan chili.


  • 1 onion, chopped (150g)
  • 1 large red bell pepper, chopped (250g)
  • 1 can of corn (240g)
  • 2 cans of heinz chili beans* (900 ml)
  • 1 can spicy diced tomatoes (540 ml)

Optional Ingredients, NOT required:

  • 2 garlic cloves, minced
  • 2 medium carrots (180g)
  • 1 tsp smoked paprika
  • 1 tsp pepper


  1. SAUTEE: Set instant pot to sauté, and fry onions and garlic (if using) for 2-3 minutes. Add in the bell pepper and corn and stir. If using carrots or other seasonings, add them with the bell pepper and corn and stir. Add in the 2 cans of chili beans and stir to combine. Lastly, add in the tomatoes but DO NOT mix. 
  2. SET: Cover and seal instant pot with the lid. Set to the MANUAL setting and cook on high for 15 minutes. 
  3. RELEASE: Release heat and then serve with cilantro, green onions, tortilla chips and avocado!


Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) based on 4 serving.

  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Category: Soups & Stews
  • Method: Instant Pot
  • Cuisine: American West


  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 14.07g
  • Sodium: 1064mg
  • Fat: 1.43g
  • Saturated Fat: 0.42g
  • Unsaturated Fat: 0.55g
  • Trans Fat: 0g
  • Carbohydrates: 49.29g
  • Fiber: 11.65g
  • Protein: 13.39g
  • Cholesterol: 0

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vegan instant pot chili pinterest image

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This was a HIT with the hubby! I doubled the recipe and added chickpeas. I couldn’t find the exact chili beans and diced tomatoes you used…I ended up using ones that sounded just as flavorful! So yummy!!

  2. I m only giving this four stars because without any additional water, the instapot burned and gave me a burn notification. I cleaned out the pot and put everything back in with water and then it was fine. The recipe is excellent, however, lots of flavor!! I loved the flavors but my carrots and peppers were still have put back on for in hope it comes out ok

  3. I know I can always count on your Instant Pot recipes to be perfect, and this one does not disappoint! I took your suggestion in the notes and swapped half of the tomatoes for the ones with green chilies and the flavor is so good! I love that I didn t have to stand around my kitchen sauteing the veggies first. Such an easy dump meal, and now I have another meal for this week, too. Thanks!