Enjoy a wholesome and delicious vegan chili that’s hearty and flavour-filled. Simply dump all the ingredients, and let the magic unfold for a nutrient-packed meal whose leftovers taste better and better.
This recipe was originally published in September 2019. It has been updated for content, photos and video.
This complete meal in a bowl is perfect for cooler months, or anytime you want a hands-off dinner using pantry staples.
It’s very simple to make, with no soaking, and no need to sauté anything. Just dump and start and let dinner make itself. 😉
It’s not only vegan and vegetarian friendly, but it’s also gluten-free, making it suitable for many eaters.
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Ingredients + Substitutions
Here’s everything you’ll need to make our Instant Pot bean soup recipe.
- Beans: I’m using black beans and red kidney beans, but other varieties are equally fine.
- Veggies: Included are onion, carrots, celery, bell pepper, and mushrooms. But feel free to add more veggies if you’d like.
- Broth: Use a flavourful broth for the best results. I use our homemade bouillon for the best flavour.
- Tomato sauce: Choose your favourite brand, or use homemade.
- Miso paste: I like white miso paste, but red also works.
- Spices: For additional flavour I’m using smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your pot and stir to combine.
Pressure cook for 3 minutes on high pressure.
Blend 2 cups worth of the cooked soup to thicken it.
Return the puree to the pot and mix well.
Serve your vegan chili with the toppings of your choice, and some cornbread on the side for the ultimate comfort meal.
Variations
Use any variety of beans you’d like: Try white beans like great northern beans or navy beans for a white bean soup. Or add some baby lima or large lima beans, garbanzo, lentils, green split peas, or chickpeas to the mix.
To use dried beans: Don’t increase the cooking time or the veggies will overcook. Instead, precook your beans on the stovetop OR pressure cook the beans separately first.
Toppings
The toppings are one of the best parts of this delicious meal. Here are some fantastic options to choose from:
- Add some heat: Use sliced jalapeno or chili peppers, and/or a dash of cayenne pepper or red pepper flakes to add spiciness to your meal. Some mild or spicy salsa (or sweet + spicy salsa) is also great here.
- Cool it down: A nice dollop of dairy-free sour cream on top is a great cooling and creamy addition to your vegan chili. Or try topping your bowl with vegan parmesan cheese.
- Make it richer: Use avocado chunks or slices or whip up some guacamole to add on top.
- Fresh veggies: To add freshness, top your vegan chili with some sliced green onion, scallions, chopped tomatoes, and/or sliced olives.
- For some crunch: Top your Instant Pot bean chili with some crushed tortilla chips or black bean chips for added texture.
- Herbs: Use fresh herbs like cilantro, and/or parsley on top.
- Or add a drizzle of olive oil, and/or lemon juice to your bowl for added flavour.
Equipment
I use this 6-quart electric pressure cooker to make my Instant Pot bean soup. You’ll have no trouble using an 8-quart, if that’s what you have.
Storage
Store leftovers in the refrigerator for 3-4 days and reheat them on the stovetop.
To freeze, make sure to fully cool the soup before freezing in an airtight container and leave some room for expansion.
Keep frozen for up to 3 months.
Expert Tip
- Use canned beans unless you plan to precook beans from dry. Dried beans will not cook enough in the short cooking time called for in this quick recipe.
More delicious Instant Pot bean recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 yellow onion chopped
- 2 celery ribs thinly sliced
- 2 large carrots peeled & sliced
- 8 ounces cremini mushrooms quartered
- 1 red bell pepper chopped (or colour of choice)
- 2-15 ounce cans black beans drained & rinsed
- 1-15 ounce can red kidney beans drained & rinsed
- 1 tablespoon white miso paste
- 2 cups tomato sauce
- 2 cups low sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt + pepper to taste
Optional Toppings + Garnishes
- cashew cream
- guacamole
- avocado, jalapeno, fresh cilantro or parsley
Instructions
Instant Pot Directions
- Add all the ingredients to your Instant Pot and stir to combine. Then close the lid and set the valve to the sealing position. Set to high pressure and pressure cook for 3 minutes. (It will take about 20 minutes to build pressure before counting down.) Then quick-release the valve once the timer is complete, and remove the lid when safe to do so.
- Taste the soup for salt and pepper and add some if needed. Then transfer 2 cups of the cooked soup to a blender and process until smooth. Stir it back into the pot. (Or use an immersion blender to pure SOME of the soup to thicken it.)
- Serve with toppings of your choice.
Stove Top Directions
- Add all the ingredients to a large pot, plus additional broth or water if needed to just barely cover the vegetables. Simmer over medium/low heat for 25-30 minutes, or until the carrots and celery are tender.
- Taste the soup for salt and pepper and add some if needed. Then transfer 2 cups of the cooked soup to a blender and process until smooth. Return it to the pot and mix well. (Or use an immersion blender to pure SOME of the soup to thicken it.)
- Serve with toppings of your choice.
Video
Notes
- Use canned beans unless you plan to precook beans from dry. Dried beans will not cook enough in the short cooking time called for in this quick recipe.
- To use dried beans: Don’t increase the cooking time or the veggies will overcook. Instead, precook your beans on the stovetop OR pressure cook the beans separately first.
Kathy says
This was easy and delicious! Thank you!
Rosa says
You’re welcome! 🙂
Stephanie says
Hi Rosa and Happy New Year !
I want to use dry beans for this recipe and also to pre-soak them overnight, but not sure how many cups to measure out for each type of bean.Can you give me an idea as to the quantity?
Rosa says
Hi Stephanie, you will need approx. 1/2 cup of each variety of dried beans. Enjoy!
Becky Olsen says
This was really tasty, but it turned out really soupy. I think it might have been my homemade tomato sauce that might have been on the thin side. I will definitely make it again though.
rosa says
Thanks Becky, I’m glad you enjoyed it. If you’re using very thin tomato sauce, try reducing the amount of broth next time. I really appreciate you taking the time to leave your feedback. 🙂
Charlene says
It was excellent! 6 adults consumed all but 1 little cup!
I did add a second can of kidney beans!
rosa says
Thanks so much Charlene! I really appreciate you taking the time to leave your feedback. So glad you enjoyed.
Chocoviv says
This recipe looks delicious!
rosa says
Aw thanks so much for saying so, enjoy!