April 9, 2021

The Best Instant Pot Vegan Chili

I love food, it's no secret, and that includes vegan and plant-based foods. I have been trying to figure out what I wanted a hearty vegan chili to taste like for a few years. I've done various combinations of spices, plant-based protein options, and a few varieties of tomato options, but nothing felt like "the one" until now. You can even fool the meat eaters in your life with this delicious chili recipe because of the depth of flavor you get by using miso paste and the pressure cooker, leaving them thinking that a traditional chili has their taste buds dancing.

I am so excited to share this recipe with you for instant pot vegan chili, it has been several years in the making, and now it's finding its place here on my blog.

Prep is minimal, and the recipe is a quick one, so that makes this even better. Then you add the addition of cooking the chili in the Instant Pot on "Pressure Mode." Add all those things together, and you have an impossibly easy and good chili made with Impossible Meat.

If you like a lot of heat in your chili, leave the seeds and veins in your diced jalapeño chili peppers. If you prefer minimal heat, use only one jalapeño with the veins and seeds removed, or you can also substitute the jalapeño with bell peppers.

In this recipe, I use brown miso, an ingredient that cannot be omitted but can be substituted with white or red miso.

The Mexican oregano gives you a nice citrus hint, but you can use regular oregano. The cumin and chili powder will be the smoky flavor you find in Texas-style chili.

You could easily use 4 cups of fresh tomatoes, but canned is so much easier, and unless those tomatoes are perfectly ripened and picked from your backyard, the taste wouldn't be that different at the end. If you decide to go with fresh tomatoes, I suggest you add one small can of tomato sauce to the pot.

I use Impossible for my vegan ground meat, but any vegan crumble will work.

Feel free to use different kinds of cans of beans, as there are so many types of beans that can make a meatless chili. I prefer the chili beans since they already have a good variety of beans in the can, typically a mixture of kidney beans, black beans, and pinto beans.

Because you are using pressure to cook this meal, you need a minimal amount of liquid, so it is not necessary to add any water or vegetable broth for this easy vegan chili recipe or top it with some dairy for the perfect vegetarian chili recipe. A few fresh, simple ingredients make this the perfect cozy meal for fall dinners and meal prep.

The Best Instant Pot Vegan Chili

Fool the meat eaters in your life with this delicious chili recipe. The depth of flavor you get by using miso paste and the pressure cooker, leave them thinking that a traditional Texas chili has their taste buds dancing.


3 tablespoons olive oil

1 large onion, finely diced

2 large jalapenos, seeds and vein removed

2 large cloves of garlic, finely minced

2 teaspoon salt

1 teaspoon cumin

1 teaspoon Mexican oregano (sub oregano)

3 tablespoons chili powder

2 tablespoons tomato paste

2 tablespoons brown miso (sub white miso)

26 oz chopped or diced tomatoes

1 package Impossible Meat, frozen

2 cans chili beans, rinsed and drained


Set up the Instant Pot, press the sauté  button, and place it on "sauté mode high ". Add the olive oil and let heat for two minutes. Add the onions and jalapeños. Sauté until softened, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.

Add the cumin, oregano, and chili powder, and toast the spices cooking for 2 minutes. Add the miso and tomato paste, and mix into onions. Add the diced tomatoes and mix.

Cancel sauté mode and put lid on the Insant Pot, place on "Pressure High" for 10 minutes.

Nestle the frozen block of Impossible Meat into the tomatoes and top with chili beans.  

Allow the Instant Pot to naturally release for 10 minutes once the pressure mode has ended. Carefully release any remaining pressure manually. Open Instant Pot and break apart the Impossible Meat block, do this with a wooden spoon or, my personal favorite, a potato masher. Mix the now crumbles into the chili. Enjoy!

Serve with a variety of toppings.

Topping Suggestions:



Vegan Sour cream

Sour cream

Plain yogurt

Vegan Cheese

Shredded cheese


Diced tomatoes

Green Onions

Crushed tortilla chips

Hot sauce

Lime Juice

Enjoy the chili the next day; be sure to place it in an airtight container, and you can continue to enjoy it for up to four days in the refrigerator or three months in the freezer. You can enjoy the best vegan chili recipe anytime you crave it because leftover chili is so good on those chilly days, which we know are right around the corner.


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