When it comes to easy wintertime dinner recipes, having an excellent (yet simple) chili recipe in your back pocket is a no-brainer.
In our house, chili is a staple. It pretty much happens weekly this time of year. Chili is just one of those meals that bridges the dietary divide – I love, love, love that it appeals to (and can easily be customized for) vegans, meat-eaters, gluten-free-ers, and vegetarians alike.
Generally, we start with a tasty base of beans, veggies, and spices. Most of the time, my carnivorous guy is actually plenty happy if we stop there, but sometimes he likes to top his with a bit of cheese and sour cream. Other times, he might stir a bit of cooked ground beef or shredded chicken into his serving. Meanwhile, I enjoy a vegan version.
Either way, it’s hearty, delicious, and comforting. Yesss.
I have several chili recipes here on Kitchen Treaty, but none that took advantage of the Instant Pot in all of its greatness. Until now! Because today I have for you a super simple Instant Pot chili recipe that might just become your own back-pocket chili recipe. It’s certainly become mine.
This Instant Pot chili recipe takes advantage of the flavor from chili powder, cumin, veggies, fire-roasted crushed tomatoes, and, of course, the flavor-boosting situation that pressure cooking brings to the table.
This Instant Pot chili recipe is super easy to make, too. Simply saute onions, bell pepper, and oregano together in the Instant Pot. Then add garlic and spices, saute for one more minute, pour in the jalapeño, tomatoes, black beans, and water, and stir.
Then just hit a few buttons and hearty deliciousness is on the table in no time.
This is without a doubt our new back pocket chili recipe. I hope you find it pocket-worthy too!
Simple Instant Pot Vegan Black Bean Chili
- 2 teaspoons olive oil
- 1 medium yellow onion (diced) (about 2 cups)
- 1 red, yellow, or orange bell pepper (diced)
- 1 teaspoon dried oregano
- 2 medium cloves garlic (minced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 cups cooked black beans (or 2 [15-ounce] cans, drained)
- 15 ounces crushed tomatoes (I like fire-roasted for a little extra dose of flavor)
- 1 medium jalapeno pepper (seeded and minced*)
- 1 teaspoon kosher salt
- 1 cup water
- Cashew sour cream
- Diced avocado
- Diced red onion
- Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
- Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
- Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
- After the 5 minutes is up, quick-release by flipping the release valve to “venting." Remove lid.
- Scoop into individual bowls and add toppings if desired.
- Keeps in the refrigerator for about 3 days. Freezes well too.
I LOVED this recipe. The only issue I had with it is my newly purchased Instapot registered “BURN” when I followed this recipe. I needed to take out the mixture, scrub out the charred bottom, add a cup of water and restart the cooking. After that though, one taste and I was hooked! I’ve returned on desktop to print and save.
I’m so glad you liked it! But I’m really thankful you let me know about the burn warning. Thank you (and sorry!) I need to invest in a newer Instant Pot and retest all of my recipes because that’s been happening to another one of my Instant Pot recipes too. I have a 6 quart version that’s just over a year old and apparently it cooks differently. Do you have a 9 quart?
I have a 6 quart and most of the chili recipes I see call for at least 2 cups of water or broth. One flavorful option is to try a cup of water/broth and a cup of red cooking wine. Great flavor alteration.
I made this over the weekend and it was delicious. I did no have an issue with “BURN”. In going back to print this out, I discovered I mis-read it and used 3 cans of black beans instead of 2 but it was still delicious. Will definitely make this again!
So glad you liked it and thanks for letting me know you didn’t get the BURN message! 🙂
I just got my first instant pot. It’s 6 quarts. I’ve got more mouths to feed than normal this evening – do you think it would be double-able in that size?
I made this as a simple meal with nice bread and toppings for 6 people, 1 vegan, and 1 vegetarian. I would make this again, and 2 of the non vegs asked for the recipe. Tasty, healthy and inexpensive. I didn’t get the burn message.
Probably the reason it went to burn was that you didn’t push cancel after the Saute phase was over and went directly to Pressure Cook, in which case it the program might automatically go to Keep Warm simultaneously while the Pressure Cook is on.
Can I cook the chilli in normal pot if yes how long.
Sure! Just saute the veggies, add the remaining ingredients, bring to a boil, and I’d say let it simmer for about 20 minutes or so to let the flavors meld.
What about uncooked beans. Should I follow the same instructions sauteing the vegetables first.
That would probably work. I always soak my beans first. And cooking time will be longer. If you try it please report back!
I would cook beans separately and add back at the end, otherwise longer cooking time will overcook the veggies into mush.
Hi Kare, wonderful recipe. I have also had issues with BURN. I have made this chili four times at this point, and 3/4 times, it has resulted in BURN. I have the newer mode 6oz pot. Regardless, the flavor is great and I will continue to make this recipe on the stove top moving forward.
Hi Harrison, thank you for sharing. I need to get myself a variety of Instant Pots, it seems, to test all my Instant Pot recipes in and make sure they work across the board! Now to find the storage, ha. I’m glad you like the recipe anyway!
This was AWESOME. I never take the time to leave reviews, but can’t wait to make this again. So quick and delicious. I didn’t have the jalapeno on hand so to get that extra kick I subbed a can of black beans for spicy chili beans. Just awesome! Thanks!
Hi Julia! I’m so happy you liked this one and really appreciate your review. Thanks for sharing about your substitutions too; that helps others who try the recipe! Thanks again!
This was the first recipe I made when I got my instant pot, and it’s fantastic. Simple but delicious and a great starter recipe if you’re as anxious as I was about starting out. Thank you!
I was super anxious when I first started with my Instant Pot too! I’m so glad you gave it a go with this recipe. Thanks so much for coming back and leaving a review. Enjoy your IP!
I just made this recipe (literally eating it now) and it’s so good! I added an extra can of tomatoes and some vegetable broth instead of the 1 cup of water and it’s great. It’s a bit more liquidy than I’d like, though, so next time I think I’ll stick with just the extra can of tomatoes and NO broth. I also mixed it up and went with one can of black beans and one can of kidney beans. Very delicious— my boyfriend just went for seconds!
Love that idea – I’ll have to try it next time! Thanks Riley!
So good! Great flavor. Easy to make.
Thank you so much for the review! I’m glad this one was a winner for you!
Am I able to use dry beans instead of canned? If so, what would be the liquid ratio?
I made this following the recipe and loved it- no burn message here. We’re stuck in a polar vortex right now and I want to make it again but would like to add sweet potatoes- you think that would work?
Sounds delicious! Hope you warm up soon!
New instant pot user and long-time vegetarian — I love this recipe! Got the burn error the first time, but looked up some tips online and found that if I mix all ingredients, then add tomato sauce at the very end and do not mix, the pot came to pressure no problem. Mixed everything after venting and turned out great! Thanks for this!
Interesting! Thanks so much for the tip.
I love this chili! I especially love that it is vegan! To make a double batch (at one time), can I just double everything in the pot? Or will that negatively affect the outcome?
Hi! I’m so glad you like this recipe; thanks! I’ve doubled this one in my 6-quart Instant Pot with success.
You accomplished your mission. I don’t know how you did this but the meat eaters in my home prefer this recipe to the ones with actual meat in them.
Woo hoo! 😉 I’m so glad everyone likes it. Thanks so much for coming back and rating the recipe.
Wow, I have to disagree with all the glowing reviews. After 5 minutes pressure cooking, this just tasted like barely-flavored water with mostly raw spices floating in it. I’m adding some tomato paste and cooking it for another 5 minutes… Not sure what I did wrong; I followed the recipe as written.
Hi Dawn, did your Instant Pot seal?
Update: Maybe my problem was that I have an 8qt pot instead of a 6qt. Half a can of tomato paste diluted in about 2/3 cup water, and pressure cooked for another 5 minutes and it was really delicious. Might have still been good with just a longer cook time in the 8qt. Served over jasmine rice and will make again! Thank you!
I’m glad it worked out for you but I’m sorry the recipe didn’t work exactly as written! Thanks for coming back and sharing. 🙂
I’m not a very good cook but my New Years resolution was to do more cooking to give my girlfriend a break. This was my first instant pot recipe and turned out great!! My girlfriend loved it and both of us thoroughly impressed 😀. The only mod I did to it was throw in some leftover corn we had, and I topped it with fresh cilantro and served with warm naan bread (a little unconventional maybe, but wanted to use leftover). Anyway it was a huge hit, thanks!
I made this Chili & found that it was more like a Chili soup . I added extra can of tomatoes ( 15 oz) ., more cumin & Chili powder then cooked on “ sauté” for 5 min more to help evaporate more liquid . Not bad but still not as thick as I would like it . Will try this again but omit the water next time .
Thanks. I like the sound of it. We are new to the Instant Pot. Thus far the chili recipes I have found all turn out too soggy, with veggies way overcooked. How do you suggest avoiding this? Shorter cook time? Less pressure?
So flavorful! I have a new instant pot and also got the “burn” signal, but it turned off quickly. I tasted it after adding the salt and thought it needed an extra can of beans. Glad I did- it’s perfect. My 12-year old wanted seconds. Definitely making this again.
Are the black beans drained only or rinsed and drained? Thanks
I made this tonight with a few changes. My biggest change was that I added ground turkey to the saute ( now don’t blackball me). The black beans I had on hand were in 19.75 ounce can which give me more to eat. I left off the jalapeño so my wife would also eat the key for those of you with a “burn” signal, make sure you have enough water for your model of pot. This cooked up great and I will definitely be making it again. PS I would like it just as well without the turkey.
No way can 2 tablespoons of chilli powder be right?? None of my family could eat it even my husband who loves the hottest Curries and chillies. I would think 2 tsp would be better.
Most chili powders (generally a spice mix of paprika, cumin, onion powder, garlic powder, cayenne, and oregano) in my experience aren’t crazy hot, so in my experience, two tablespoons, at least of the chili powder blends I have in my pantry, give this chili a nice dose of flavor while keeping the recipe simple (and doesn’t make it overly spicy). Chili powders probably can vary quite a bit though, and I should add a note to the recipe to keep that in mind. Sounds like yours is an incredibly spicy one!
Made this the other night. Hubby is a meat lover BUT he loved it and wants me to make it again 🙂
Hi Carol, I’m so glad to hear it was a hit! Thank you so much for coming back and leaving a review.
Recently decided to start trying to find healthier options without having to give up delicious taste. This recipe fits the bill. It’s tasty and pretty simple and quick to make.
Excellent and quick to make meal.
Thanks so much for the review! I’m glad you liked it. 🙂
Was too spicy for me even without jalapeño but I added extra can of black beans and it is so awesome!!!!!
Tried this for the first time today and it came out amazing! Didn’t have crushed tomatoes in a can so just improvised with fresh tomatoes in a blender (the conversions are online) and it was still great. Even better with toppings!
I’m so glad this was a hit for you. Great idea to use fresh tomatoes – I bet it tasted even better that way!