Full of hearty beans and vegetables and made completely in your electric pressure cooker, this Vegan Instant Pot Black Bean Chili couldn't be easier to make or more delicious!
Chili is one of my favorite vegan dishes.
Not only is chili super delicious and filling, but it's also easy to make.
I've shared a number of chili recipes on the blog over the years including this reader favorite Vegetarian Pumpkin Chili Recipe, this Vegan While Bean Chili Recipe and even a Vegan Three Bean Chili Recipe!
Chili is already really to easy to make on the stove, as it usually is made in one pot.
However, today's recipe for Vegan Black Bean Chili is even simpler as you can make it all in your pressure cooker or instant pot!
Let me walk you through how to make it!
Ingredients You Need for Vegan Black Bean Chili
This black bean chili recipe calls for dried beans.
Before you start making this chili in your instant pot or pressure cooker, you'll want to think ahead and have the dried beans soak for around 8 hours.
Other than soaking the beans, there isn't too much prep-work outside of chopping some veggies!
To make this black bean chili, you'll need the following ingredients:
- Dried black beans
- Red bell peppers
- Red onion
- Chili powder
- Tomato paste
- Tomato sauce
- Corn kernels
Just a note on chili powder. The chili powder I'm talking about here is the American spice blend that has a mix of spices such as cumin, paprika, etc.
I don't mean chili powder made with ground up chilis!
Also, you can always use whatever veggies you have on hand when it comes to chili.
Only have a yellow bell pepper and a yellow onion? Use those instead!
Do You Need to Soak Beans Before Pressure Cooking?
Some people say that you definitely need to soak beans before pressure cooking and others say that you don't.
In my opinion, I always like to soak my beans before pressure cooking as it allows them to soften and cook quicker.
However, it's not always mandatory to soak beans before cooking them in your Instant Pot. They just might take longer to cook!
I also like to soak my dried beans first whenever I'm using them in a recipe with other ingredients. This allows everything to cook more evenly.
How to Soak Beans
There are a couple different ways you can soak dried beans.
Cold Soak: Pour your dried beans into a large bowl and cover generously with water and allow them to soak overnight or for about 8 hours.
Hot Soak: You can also soak dried beans in hot water for about 4 hours.
Boil Method: Place the dried beans in a large saucepan and cover them with 2 inches of water. Bring the water to a boil and then turn the heat off. Cover the pan and allow the beans to soak for 1 hour.
Drain and rinse the soaked black beans.
Pressure Cooker Vs. Instant Pot
I'm guessing many of you are like me and are wondering, what is the different between a pressure cooker and an Instant Pot?
Both are types of pressure cookers, however the Instant Pot is a lot more user friendly and safe!
Old school pressure cookers would often explode causing a mess and possible injury.
The Instant Pot thankfully has safety features in place that make it much more user friendly, no matter how much experience you have in the kitchen!
The Instant Pot also provides a higher level of control for the user as it is digital and provides a wide variety of different cooking methods.
I, personally, have the Philips version of the Instant Pot, but it works great!
How to Make Chili in Your Pressure Cooker
Like I mentioned above, (at least for this recipe) I highly recommend soaking your beans for about 8 hours before you throw everything into your Instant Pot.
Once your beans have soaked, drain and rinse them.
Next, excluding the frozen corn, add all of the ingredients, including the soaked beans into your electric pressure cooker.
Stir everything to combine and secure the lid on top.
Cook on manual or the bean setting for 40 minutes
Allow the chili to sit for about 10 minutes before releasing the steam.
Carefully remove the lid and stir in the corn kernels.
Best Foods to Serve with Chili
In my opinion, chili isn't chili unless it's served with corn bread or something similar!
I'll list out my favorite foods to serve with, or on top of, this vegan black bean chili below so that you can whip up a complete meal!
- Whole Wheat Vegan Cornbread
- Vegan Pumpkin Cornbread Muffins
- Vegan Creamed Corn Cornbread
- Perfect Baked Potatoes
- Oil-Free Baked Sweet Potato Fries
- Vegan shredded cheese
- Vegan Sour Cream
- Super Simple Vegan Nacho Cheese Sauce
Full of hearty beans and vegetables and made completely in your pressure cooker, this Vegan Instant Pot Black Bean Chili couldn't be easier to make or more delicious!
- 1 lb. dried black beans, soaked for 8 hours
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 1 large red onion, chopped
- 1 large carrot, chopped
- ½ tablespoon salt
- 2 tablespoons chili powder*
- 1 tablespoon cumin
- 2 tablespoons tomato paste
- Pour your dried beans into a large bowl and cover generously with water and allow them to soak overnight or for about 8 hours. You could also soak them in hot water for 4 hours.
- Drain and rinse the soaked black beans.
- Excluding the corn, add all of the ingredients into your electric pressure cooker.
- Stir everything to combine and secure the lid on top.
- Cook on manual or the bean setting for 40 minutes
- Allow the chili to sit for about 10 minutes before releasing the steam.
- Carefully remove the lid and stir in the corn kernels.
- Serve warm with Vegan Pumpkin Cornbread Muffins and cilantro as garnish!
*I don't mean ground up chilies, but the American spice blend!
Amount Per Serving Calories 272Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 544mgCarbohydrates 52gFiber 12gSugar 8gProtein 15g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only. As an Amazon Associate I earn from qualifying purchases.