At this time of the year, it’s easy to get stressed out with the amount of things that need to be done. That’s why I love this vegan Instant Pot Black Bean Chili, which is the perfect recipe if you’re looking for a dish that takes little effort but delivers a lot of flavor.
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Instant Pot cooking is so easy; all you have to do is simply throw all your ingredients into the pot, select the right setting, and it does all the hard work for you!
But best of all, I think the Instant Pot is a wonder for those of us that are super busy but still want to eat healthy. With a programmable timer, you can set up the Instant Pot so that it does the cooking while you’re out. You can come home to a hearty and wholesome hot meal – now that’s the magic of modern technology!
If you don’t yet have an Instant Pot, make sure you put one on your Christmas gift wish list!
This nifty little gadget replaces 10 common kitchen appliances, including a pressure cooker, slow cooker, rice/porridge cooker, yogurt maker, cake maker, and it also sautés/sears, steams, warms, and sterilizes!
It’s a lifesaver if you run a busy household and the great news is that there are even vegan bloggers out there that have dedicated whole vegan cookbooks to Instant Pot cooking!
No Instant Pot? No worries! Simply soak your beans overnight and then add an extra 45 minutes to the cook time to achieve the same result.
In our house, we like to add some extra toppings to our chili. Things like sliced avocado, lime wedges, vegan soured cream and chopped fresh cilantro all make great additions. But feel free to add whatever you like best.
Serving this chili with rice makes it go a lot further too. So you could easily keep the leftovers for tomorrow’s lunch or put them in the freezer for later.
Looking for other Instant Pot recipes? Here you go!
Instant Pot Black Bean Soup with Avocado Croutons
Remember if you give my Vegan Instant Pot Black Bean Chili recipe a go, come back and leave me a comment below. I’d love to hear your thoughts and any tweaks you made!
You can also tag us @One_Bite_Vegan on Instagram to let us see what’s been happening in your kitchen.
Instant Pot Black Bean Chili
Equipment
- Instant Pot
Ingredients
- 1 pound dried black beans rinsed and picked over
- 1 onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 2 tsp kosher salt
- 2 tsp fresh cracked black pepper
- 2 tbsp apple cider vinegar
- 2 10 ounce Ro-Tel tomatoes w/ green chiles or any canned diced tomato or salsa
- 5 cups water, vegetable broth or beer (or a combination of all three)
Instructions
- Put all chili ingredients in an Instant Pot cooker. Press the “Bean/Chili” button (or set for 30 mins) and cook.
- When finished cooking and the pressure is released taste and adjust seasoning.
Notes
- Serve over rice for a heartier meal.
- Top with any toppings you like. I like fresh cilantro, diced red onion, chopped avocado, vegan sour cream, and jalapeño peppers.
- If not using an instant pot cooker, soak the beans overnight and add about 30-45 minutes more cooking time on medium-low heat.
This chili was pretty good. Can you make it again?
A bit too much liquid. I would recommend 1-1 1/2 cups less. Also, I like
spicy but 2tbsp of chili powder is too
much; I’d suggest 1 1/2 tbsp for moderate heat. And directions should include if natural release or manual, and if the former, how many min? I assumed a manual release and the beans were still a tad chewy. But I prefer that to mush, I guess.
Otherwise, it has good flavor, but idk if I’d give the recipe another go.