8 quart instant pot recipes dump vegan chili 8 Quart Instant Pot Recipes: Easy Dump Vegan Chili Ideas

There’s nothing quite like a hearty bowl of chili to warm you up on a chilly day, and when it’s vegan, packed with wholesome ingredients, and made effortlessly in your 8 quart Instant Pot, it’s a game changer.

This dump vegan chili recipe is perfect for busy weeknights, meal prep, or feeding a crowd without spending hours in the kitchen. The beauty of this recipe lies in its simplicity — just dump all the ingredients into your Instant Pot, set it, and let the magic happen.

This chili is rich, flavorful, and loaded with plant-based protein and fiber, making it satisfying and nutritious.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this recipe is a delicious way to enjoy chili with minimal effort. Plus, cooking in the Instant Pot saves you time and unlocks deep flavors by pressure-cooking all those spices and veggies together.

Ready to dive in? Let’s get started with everything you need to make this comforting vegan chili!

Why You’ll Love This Recipe

This 8 quart Instant Pot dump vegan chili is a powerhouse of flavor and nutrition, designed for convenience without sacrificing taste.

• Easy and hands-off: Simply add all ingredients to the pot and let the Instant Pot do the work.
• Hearty and nutritious: Loaded with beans, vegetables, and spices for a balanced meal.
• Perfect for meal prep: Makes a large batch that stores well for leftovers or freezing.
• Customizable: Easily adjust spice levels or swap ingredients based on your preferences.
• Plant-based and vegan: Suitable for a variety of dietary needs without compromising on flavor.

Ingredients

• 2 cups dried black beans (rinsed and sorted)
• 2 cups dried kidney beans (rinsed and sorted)
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (28 oz) can diced tomatoes with juice
• 1 (15 oz) can tomato sauce
• 4 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup corn kernels (fresh or frozen)
• 1 cup chopped carrots
• 1 tbsp olive oil or vegetable oil
• Optional toppings: diced avocado, fresh cilantro, vegan sour cream, lime wedges

Equipment

• 8 quart Instant Pot (or any electric pressure cooker with similar capacity)
• Cutting board and knife for prepping vegetables
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring
• Colander or sieve for rinsing beans
• Serving bowls

Instructions

1. Rinse and sort the dried beans. Remove any debris or damaged beans and rinse under cold water. Set aside.
2. Prepare the vegetables. Dice the onion, green and red bell peppers, chop the carrots, and mince the garlic cloves.
3. Set your Instant Pot to the ‘Sauté’ function. Add the olive oil, then sauté the onion, bell peppers, carrots, and garlic for about 5 minutes until softened and fragrant. Stir occasionally to avoid sticking.
4. Add the rinsed beans, diced tomatoes (with juice), tomato sauce, and vegetable broth to the pot. Stir to combine.
5. Add all the spices: chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the spices throughout the mixture.
6. Add the corn kernels. Mix everything gently to combine.
7. Close the Instant Pot lid securely and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer to 35 minutes on high pressure.
8. When the cooking time is complete, let the pressure release naturally for 15 minutes. Then carefully perform a quick release to let out any remaining pressure.
9. Open the lid and stir the chili well. Taste and adjust the seasoning if necessary, adding more salt or spices as preferred.
10. Serve hot with your favorite vegan chili toppings. Enjoy with diced avocado, fresh cilantro, vegan sour cream, or a squeeze of lime for extra zing.

Tips & Variations

“Soaking the beans overnight can reduce cooking time and improve digestibility, but it’s not required with the Instant Pot.”

• Soaking beans: If you prefer, soak the dried beans overnight to cut down cooking time to 20-25 minutes in the Instant Pot.
• Spice level: Adjust cayenne pepper or add diced jalapeños for a spicier chili.
• Additional veggies: Try adding zucchini, mushrooms, or sweet potatoes for more texture and nutrition.
• Beans swap: Use pinto beans or chickpeas if you want to mix things up.
• Thicker chili: After cooking, use the ‘Sauté’ mode to simmer and reduce liquid to desired consistency.
• Instant Pot tip: Always ensure the sealing ring is properly in place for pressure cooking.

Nutrition Facts

Serving Suggestions

This vegan chili is incredibly versatile and pairs wonderfully with a variety of sides and toppings.

• Serve over steamed rice or quinoa for a complete meal.
• Top with sliced avocado, fresh cilantro, and a dollop of vegan sour cream for creaminess.
• Enjoy alongside warm corn tortillas or crusty bread like the Bread And Gravy Recipe.
• Pair with a fresh green salad or roasted veggies for balanced nutrition.
• For a fun twist, use as a filling in vegan tacos or burritos.

Conclusion

Making a delicious, hearty vegan chili in your 8 quart Instant Pot has never been easier. This dump recipe is perfect for busy individuals who crave a nutritious, comforting meal without the hassle of constant stirring or long cooking times.

Loaded with fiber-rich beans, vibrant vegetables, and warming spices, this chili satisfies both taste buds and tummy. Plus, it’s a fantastic recipe to batch cook and enjoy throughout the week or freeze for later.

Give this recipe a try and experience the convenience and flavor that the Instant Pot brings to vegan cooking. If you’re inspired to try more plant-based meals, check out our Blackstone Lo Mein Recipes or the refreshing Blackberry Juicing Recipes.

For a completely different hearty meal, you might also enjoy the rich flavors of the Boots And Sonny’S Chili Recipe. Happy cooking!

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