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Instant pot vegan beer chili is an easy and delicious weeknight meal. You’re going to love this chili recipe!
As we’ve been settling into our new house in Twentynine Palms, we’ve been having a time. After waiting almost eight weeks in Joshua Tree for the keys to a house on base, it seems the house isn’t exactly in any condition to live in (damage from pests, mostly), let alone make delicious plant-based recipes in. So, we’re moving again – and what an adventure that is! ha ha.
Military moves can be hard, right? If you’ve ever experienced one, I’d love to hear your thoughts on the subject!
Anyway, while we’ve been dealing with this, I thought it might be fitting to make a simple, Instant Pot chili, since I don’t need a full kitchen to do this.
Love this recipe, because you can make it in a hotel, as long as you have a good knife, a few ingredients, a cutting board, and an Instant Pot!
I seriously loveeee my Instant Pot. I’m not big on “dump dinners” usually, but I find that it’s a great tool for side soups, curries, and quickly cooking dry beans. We travel locally a TON (we just spent the weekend in Coronado, that was lovely), and it’s a great travel companion if you want to spend an evening in at the inn or if you’re a military family PCS-ing. If you’re not familiar, a PCS is a permanent change of station.
Just grab a few ingredients from a local farmer’s market (or any grocery store), a baguette from a local bakery, and you can have an insanely-delicious plant-based, FULLY VEGAN dinner ready in less than 30 minutes. Plus or minus a few, depending on how quickly you chop and sauté.
1 red onion
1 sweet potato
1 bell pepper (any color you like)
4 garlic cloves
fire roasted tomatoes (or regular diced tomatoes)
2 beers (or roughly 3 cups or 24 ounces)
black + pinto beans
one juicy lime
chili powder and cumin
…and you can modify these ingredients to your liking, if you hate black beans and love kidney beans, feel free to use those!
You’re going to love this simple chili. Of course you can make a time-intensive chili, but for the reasons that I shared above this is going to be a rather simple one that isn’t simplistic in flavor.
You won’t find gross food on this blog. Cross. My. Heart.Jump to Recipe
And if you serve this to non-vegans, chances are they’ll only rave about deliciousness and you won’t have to hear that die-hard carnivore line that goes something like “where’s the meat?” ha-ha).
If you do, you can just respond that this chili is meat-free…
‘Cause this chili is free of cholesterol worries.
IF YOU LOVE THIS RECIPE
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Instant Pot Vegan Beer Chili
- Pressure cooker or Instant Pot
- 2 tbsp olive oil for sauteeing
- 4 cloves garlic minced
- 1 red onion white works, too
- 1 carrot diced
- 1 bell pepper diced
- 1 sweet potato diced
- 1 jalapeno diced, add seeds for heat
- 4 tbsp maple syrup
- 3 cups beer or broth if GF
- 1 15 ounce can black beans drained and rinsed
- 1 15 ounce can pinto beans drained and rinsed
- 1 15 ounce can fire roasted or regular diced tomatoes don't drain
- 1 juicy lime juiced
- 3 tbsp chili powder
- 1 tbsp cumin
- salt + pepper to taste
- Turn your IP (Instant Pot) to sautee and add olive oil with diced onion, carrot, bell pepper, jalapeno with seeds for heat, and sweet potato.
- Sauté for about ten minutes then turn you IP off.
- Add spices, tomatoes and juice, beer (or broth if GF), drained and rinsed beans and turn your IP to normal pressure for 20 minutes // make sure the lid is secure and that the pressure valve is set to "seal".
- Release pressure manually or allow a slow release.
- Add lime juice, stir.
- Serve with desired toppings.