2 Point Instant Pot Vegan Chili

Two Point Instant Pot Vegan Chili

Note: I don't cook with oil so I add a splash of water to keep things from sticking. You can add a Tbsp of oil at the beginning but it may change the point value.

I have a six quart Instant Pot so this recipe is based on that size.

Keyword chili, dairy free, plant based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 Cups
Author emmycaitlin


  • 2 tsp minced garlic
  • 1 package Gardein Beefless Crumbles
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 1 packet low sodium taco seasoning mix
  • 1 cup water
  • 1 15 oz can pinto beans rinsed and drained
  • 1 15 oz can dark red kidney beans rinsed and drained
  • 1 10 oz can Rotel tomatoes
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce


  1. Set your Instant Pot to Saute and add the minced garlic and a splash of water.

  2. Once the pot is hot add the Gardein Beefless Crumbles and more water as needed.

  3. Once the crumbles are cooked, add the onion, bell pepper, and celery. Cook until vegetables have softened.

  4. Stir and add water as needed to prevent sticking. 

  5. Add taco seasoning mix and stir thoroughly. 

  6. Turn the Instant Pot off Saute and add 1 cup of water. 

  7. Add pinto and kidney beans and mix well. 

  8. Add Rotel, diced tomatoes, and tomato sauce to the TOP, but DO NOT stir! 

  9. Place the lid on the Instant Pot and set to sealing. 

  10. Set Instant Pot to High Pressure Manual for 10 minutes.

  11. Let Instant Pot release manually, open the pot and stir.