Instant Pot Impossible Vegan Chili

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 342
Protein 24g
Fat 19g
Carbs 19g
Total Time 40 minutes


Instant Pot Impossible Vegan Chili


Instant Pot Impossible Chili
Ingredients for 5 servings

  • 2 teaspoons olive oil (or avocado oil)
  • 1 cup diced onion
  • 1 tablespoon garlic, fresh
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder (OR smoked paprika)
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 4 tablespoons tomato paste
  • 24oz Impossible ground veggie meat
  • 2 cups low sodium vegetable broth (OR more depending on desired thickness)
  • OPTIONAL ADD-INS (not included in mine)
    • beans (black, red, navy)
    • corn
    • green chiles
  • sea salt & pepper to taste
  • Garnish
    • cilantro
  1. Set Instant Pot on Sauté function, (or set a dutch oven or pot on medium high heat).  Once hot, add oil, onions and garlic – caramelize 3 minutes, or until onions turn brown and slightly translucent.
  2. Add the seasonings to the pot and bloom them for about 1 minute, continually stirring to ensure it’s not burning.  Then add tomato paste to create a thick seasoning paste.  Stir 1 minute.
  3. Add the vegan meat and begin chopping it up and folding in the spices.  Continue chopping and cooking as you would cook ground meat, about 3 to 5 minutes until well mixed. Ensure the meat is not burning – if so, turn off the Sauté function.
  4. Turn off the Sauté function.  Pour in veggie broth and stir.  Add a few pinches of sea salt & pepper but don’t overdo it – you can do this at the end as well.
  5. Add the lid and cook using the Pressure Cooker for 30 minutes on HIGH heat; OR Slow Cook on Low for 6 to 8 hours or High for 4 to 6 hours.
  6. Once the cooking cycle has ended, stir and season to taste with sea salt & pepper and cilantro.  Enjoy the chili in YOUR favorite way!  Over rice, cornbread, roasted cauliflower or in a taco shell with your favorite plant-based toppings!
    Instant Pot Impossible Chili

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