Instant Pot Bean Soup (Vegan Chili) with stove top directions

Delicious, hearty, flavourful, Instant Pot bean soup! This simply delicious vegan chili is the perfect way to enjoy a nutrient dense meal that is packed with flavour and ‘good for you’ ingredients.  Vegan chili is so easy to make, it practically makes itself. Just dump ALL the ingredients in, and let the magic happen.

Instant Pot bean soup is the perfect way to enjoy a nutrient dense meal. With tons of protein from three kinds of beans, plus the nutrients from all your veggies, you’ve got a complete meal in a bowl.

Some added bonuses are that this dish is vegetarian and vegan friendly, it’s oil free, gluten free, and nut free. It can also be made soy free by skipping the miso paste, if needed.

Does bean soup need to have meat?

The short answer, NO.

Although most chili’s and bean soup recipes do have meat, this dish is just as delicious without.

What you do need, is a lot of beans, some veggies and a little spice to add some nice kick. The rest is up to you.

Feel free to add any of your favourite vegetables to this one pot meal. I prefer my veggies cut on the chunkier side, to make this a super hearty bowl of goodness. But you may chop finely them if preferred.

For the beans, use any of your favourites, but definitely use canned for this recipe. Dry beans will not soften in time and if you cook this recipe too long, the vegetables will turn to mush.

How to make Instant Pot bean soup (or vegan chili)

Gather your ingredients. Wash and slice your veggies, then add them all to the pot.

Drain and rinse your canned beans and add those in to. Then pour in your tomato puree, broth and seasoning. Give everything a good mix, close the lid and the work is done!

The best part about this Instant Pot bean soup is you can just dump all the ingredients, no sautéing required. Set it and forget it and now go make some cornbread for a delicious topping.

If you don’t have an Instant Pot, no worries. I’ve also got stove top instructions available below.

What toppings go best with vegan chili?

The toppings (in my humble opinion) are the best part of this wonderful meal, so definitely don’t skip using some. Some fabulous options for you:

• Add some heat: Use sliced jalapeno or chili peppers, or a dash of cayenne pepper or chili flakes to heat up your Instant Pot bean soup. Some mild or spicy salsa (or sweet and spicy salsa) is also great here.
• Cool it down: A nice dollop of cashew cream on top is a great cooling and creamy addition to your vegan chili.
• Make it richer: Use avocado chunks or slices or whip up some of my 3 minute guacamole to add on top.
• Fresh veggies: To add a little freshness, and more flavour, top your vegan chili with some sliced green onion or scallions, chopped tomatoes, or even sliced olives.
• For some crunch: Top your Instant Pot bean chili with some crushed tortilla chips or black bean chips.

So many choices! Let me know what you try!

Can I freeze my Instant Pot bean soup?

Yes! Beans are sturdy and hold up well when freezing.

Just make sure to fully cool your vegan chili before freezing in an airtight container, or individual portion sizes.

You may keep frozen for up to 3 months and have the perfect ‘ready to go’ meal for those cooler, chilly months.

Expert tips for the best vegan chili

• Use canned beans: You may use any variety you prefer, but definitely don’t use dry beans for this recipe unless you’ve cooked them first. Dry beans will not cook enough in the short cook time called for in this Instant Pot bean soup recipe.
• Don’t overcook: If you’re adamant about using dry beans, don’t increase the cook time or the veggies will turn to mush. Instead, precook your beans on stove top. Or cook them in your pressure cooker first for 45 minutes at high pressure. Then release, add the remaining ingredients and cook again for 4 minutes. Don’t worry, your machine will reach pressure quicker, the second time around since it will be very hot already.
• For thicker consistency: To thicken your vegan chili, use an immersion blender (once cooked) and puree the ingredients for just a few seconds. If you don’t have an immersion blender, transfer two cups worth to a stand blender and puree. Then pour the contents back in the pot and stir. Pureed beans make a great soup thickener.

More favourite Instant Pot recipes

• Asparagus Lemon Risotto
• Instant Pot Mexican Casserole
• Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
• Instant Pot Unstuffed Peppers
• Pulled Jackfruit Burritos
• Instant Pot Spicy Thai Peanut Noodles

If you tried this recipe, please let me know about it 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 Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa

Instant Pot Vegan Chili

This meatless chili is omnivore approved with tons of big flavour in every single bite. Set it and forget it in your hands off Instant Pot, or follow the stove top directions below.

5 from 4 votes

Print Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course: Main Course, Soup

Cuisine: American

Servings: 6 Servings

Calories: 250kcal

Author: Rosa

Equipment

• ▢
  Pressure Cooker

Ingredients

• ▢ 1 yellow onion chopped
• ▢ 2 celery stalks thinly sliced
• ▢ 2 large carrots peeled & sliced
• ▢ 200 grams cremini mushrooms chopped
• ▢ 1 yellow pepper chopped (or colour of choice)
• ▢ 1 14 oz can black beans drained & rinsed
• ▢ 1 14 oz can red kidney beans drained & rinsed
• ▢ 1 14 oz can white kidney beans drained & rinsed
• ▢ 1 tablespoon white miso paste optional
• ▢ 4 cups tomato sauce or tomato puree
• ▢ 1 cup low sodium vegetable broth
• ▢ 2 teaspoon chili powder
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon cumin
• ▢ salt to taste if using the miso paste use less salt

Cook ModePrevent your screen from going dark

Instructions

Instant Pot Directions

• Add all the ingredients to your Instant Pot and mix to combine. Then close the pot with the lid and set the valve in the sealing position. Set to high pressure for 4 minutes. (It will take about 20 minutes to build pressure before counting down.) Quick release the valve once the timer is complete.
• Serve with guacamole, cashew cream, avocado, jalapeno, green onion, or any of your favourite toppings.

Stove Top Directions

• Add the onion, carrot and celery to a large pot with a tablespoon or so of water. Sauté until softened, approx 6-8 minutes. Then add the mushrooms and pepper and sauté for a few more minutes until reduced. Stir often and add a little more water if needed to prevent sticking.
• Add all remaining ingredients to the pot, plus additional broth or water if needed to just barely cover the vegetables. Simmer over medium/low heat for about 25-30 minutes. Taste and adjust seasoning if desired.
• Serve with guacamole, cashew cream, avocado, jalapeno, green onion, or any of your favourite toppings.

Notes

Use canned beans: You may use any variety you prefer, but definitely don't use dry beans for this recipe unless you've cooked them first. Dry beans will not cook enough in the short cook time called for in this Instant Pot bean soup recipe.

Don't overcook: If you're adamant about using dry beans, don't increase the cook time or the veggies will turn to mush. Instead, precook your beans on stove top. Or cook them in your pressure cooker first for 45 minutes at high pressure. Then release, add the remaining ingredients and cook again for 4 minutes. Don't worry, your machine will reach pressure quicker, the second time around since it will be very hot already.

For thicker consistency: To thicken your vegan chili, use an immersion blender (once cooked) and puree the ingredients for just a few seconds. If you don't have an immersion blender, transfer two cups worth to a stand blender and puree. Then pour the contents back in the pot and stir. Pureed beans make a great soup thickener.

Leftovers keep refrigerated for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 250kcal | Carbohydrates: 46g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 989mg | Potassium: 1190mg | Fiber: 15g | Sugar: 8g | Vitamin A: 3970IU | Vitamin C: 60mg | Calcium: 95mg | Iron: 7mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.