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Instant Pot Impossible Vegan Chili

Prep: 10 min
Cook: 30 min
Total: 40 min

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


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!