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4.67 from 6 votes

Easy Instant Pot Vegan Chili recipe

This meatless chili recipe is loaded with lentil & vegetables making a nutritious meal for you. You may want to make a big batch and freeze it to enjoy later . Vegan and gluten-free
Prep Time10 mins
Cook Time20 mins
Cooling time10 mins
Total Time30 mins
Course: lunch/ dinner
Cuisine: American
Servings: 6 cups
Calories: 131kcal
Author: Khushboo


  • ½ cup brown lentil
  • ½ cup red lentil
  • 2 cups low sodium veg broth
  • 1 cup water
  • 1 count 14 .5 oz can diced fire roasted tomatoes
  • 1 cup tomato puree

Vegetables used in total , 5 -6 cups approx. -

  • 5 cloves grated fresh garlic or / 1 tablespoon garlic paste
  • 1 small Onion chopped
  • 1 Beetroot cubed approx 1/4-1/2"
  • 2 sticks Celery chopped
  • 1 small sweet potato cubed
  • 1/2 cup red bell pepper or your choice
  • 1 cup sweet corn kernels frozen or fresh

Spices used -

  • 2 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • ½ teaspoon red chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • Salt to taste
  • Couple twists black pepper

Topping (Optional )

  • Vegan yogurt or sour cream
  • Cilantro / parsley
  • 1 Lemon


  • Switch on the instant pot on sautee mode .
  • Once warm add in onions , some sprinkle of salt and 2 tablespoon broth .
  • Saute for 1 minute or until the onions are translucent.
  • Now add in garlic and saute for a minute.
  • As we are not using oil to make this chili you may add couple tablespoons broth to saute and prevent burning of bottom of the pot .
  • Now add in remaining vegetables and the spices . Give it a good mix.
  • Add in the vegetable broth . Mix once.
  • Add in the lentil , followed by tomato puree and diced tomatoes.
  • Stir once lightly.
  • Place the lid on.
  • Cancel Saute mode.
  • Press MANUAL 7 minutes HIGH PRESSURE.
  • Make sure the black knob on the top is in sealing position.
  • Once the Instant Pot beeps let the pressure come down naturally. (NPR)
  • When the silver pin drops down or after 15 minutes just move the knob to VENT to release pressure if any.
  • Carefully open up the Instant Pot and stir the chili.
  • It will thicken more as it starts cooling.
  • Give it a taste test and adjust seasoning if needed.
  • Just before serving top it with sour cream parsley and a squeeze of fresh lemon.


This is an oil free chili recipe.
You may use 1 tablespoon oil for sautéing onions and proceed further. Vegetables used can be customized to your preference. Just keep the vegetable quantity to 4-5 cups.
The spice level of this chili is 4 on 5 . 5 being hot.
Use spices as per your choice. You may skip cayenne and red chili powder to make it less hot.
You may sub store bought tomato puree with two medium size tomato puree. I highly recommend fire roasted tomatoes and smoked paprika for a smoky flavor. But then use what is available at your end.
You can use a blend of 2 lentils as I did or pick one too.
Always take a savory recipe as a guideline and make substitution as per your taste. If you feel lost I am just a comment away.
Make ahead of time tips-
Stays good in the fridge for 4 days. This vegan lentil chili freezes well up to 4 months . Makes nutritious office lunch on the go.
Hungry for more clean eating recipes??
More INSTANT POT recipes here.
For delicious hearty soups click here.
Recipes using BEETROOT here-
Must try!! - Mix veggies stir fry with beet boost recipe.
Beetroot black bean chili recipe here.


Calories: 131kcal | Carbohydrates: 23g | Protein: 8g | Sodium: 20mg | Potassium: 515mg | Fiber: 10g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 6.3mg | Calcium: 34mg | Iron: 3.6mg