I’m all about a meal that’s healthy and quick. Although I love being in the kitchen, being in the kitchen after 10-12 hour day at work is not something I look forward to. I want quick, healthy and as less of a mess as possible. During the holidays, Best Buy had Insignia 6-qt pressure cooker on sale for $29.99! It was a deal that I couldn’t pass up on. I ended up gifting one to my sister and best friend. Between the three of us; we can confirm that it is a great product. I’ve made a few things so far, but one of my favorites is the vegan chili made with lentils and beans.

Pressure Cooker Vegan Chili Made With Lentils And Beans Ingredients
- Lentils
- Black Beans
- Kidney Beans
- Bell Pepper
- Onions
- Olive Oil (optional)
- Veggie Broth
- Tomato Paste
- Fire Roasted Garlic Tomatoes
- Sugar
- Seasoning (see recipe below)
- Red Hot Tabasco Sauce
- Salt
- Pepper

I sautéed my bell peppers and onions on the saute cycle on my pressure cooker. This isn’t really necessary, more of a preference. You also could ditch the oil if you’re not sauteing. I played around with my seasonings and found that the combination I used gave the best flavor to this hearty vegan chili.

To pair, I made a this Vegan Buttermilk Sweet Cornbread. It’s chili, so eating chili with cornbread goes hand-in-hand like peanut butter and jelly. I crumbled my piece over the chili. It was delicious. The cornbread is just as good by itself.

It’s a great cornbread recipe even if you don’t follow a vegan diet. It’s also perfect to those who have egg allergies. To make it “buttermilk” you have to add a tablespoon of vinegar to your plant-based milk of choice, allowing it to sit for 5-10 minutes.

For the pressure cooker, use the manual cycle, 25 minutes. Honestly, I wasn’t aware that it takes a few minutes for the cooker to come to pressure. At that point the timer starts to countdown.
We don’t follow a complete vegan diet. I topped my chili with cheese, red onions and green onions. You can top your chili with anything you want. Check out some topping ideas below.
Vegan Chili Topping Ideas
- Vegan Cheese
- Red Onions
- Jalapeno Peppers
- Green Onions
- Vegan Sour Cream
- Crushed Crackers

Serves 8
Pressure Cooker Vegan Chili Made with Lentils and Beans5 minPrep Time
25 minCook Time
30 minTotal Time
Ingredients
- 1 Bell Pepper, chopped
- 2 Yellow Onions,Chopped
- 1 Tbs Olive Oil (optional)
- 2 Cups of Dry Red Lentils
- 3 1/2 Cups of Vegetable Broth
- 1 6 oz Can of Tomato Paste
- 1 15 oz Can of Black Beans
- 1 15 oz Can of Kidney Beans
- 2 15 oz Cans Fire Roasted Garlic Tomatoes
- 1 1/2 Tbs Red Hot Cayenne Pepper Sauce
- 1/2 tsp Oregano
- 1/2 tsp Red Pepper
- 1/2 tsp Smoked Paprika
- 1 tsp Organic Sugar
- 2 1/2 Tbs Chili Powder
- 2 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Cumin
- 1 1/2 tsp Salt (more or less to taste)
- Ground Pepper (to taste)
Instructions
- If You choose to saute the peppers, onions and garlic; Press the saute option of the pressure cooker. Allow it to warm up for a couple minute before adding oil, peppers, onions and garlic. Saute for a few minutes and then cancel the saute option
- Add rest of ingredients to pressure cooker besides salt and pepper.
- Stir to combine
- Cover with lid and make sure knob is turned to sealing.
- Choose Manual option for 25 minutes.
- Once finished, allow cooker to naturally release pressure for a few minutes.
- After 5-10 minutes turn knob SLOWLY from sealing to venting.
- Once float valve drops you may open the lid.
- Stir chili and then add salt and pepper
7.8.1.212https://www.seekingtheweekend.com/pressure-cooker-vegan-chili-made-lentils-beans/
Serves 8
5 minPrep Time
25 minCook Time
30 minTotal Time
Ingredients
- 1 Bell Pepper, chopped
- 2 Yellow Onions,Chopped
- 1 Tbs Olive Oil (optional)
- 2 Cups of Dry Red Lentils
- 3 1/2 Cups of Vegetable Broth
- 1 6 oz Can of Tomato Paste
- 1 15 oz Can of Black Beans
- 1 15 oz Can of Kidney Beans
- 2 15 oz Cans Fire Roasted Garlic Tomatoes
- 1 1/2 Tbs Red Hot Cayenne Pepper Sauce
- 1/2 tsp Oregano
- 1/2 tsp Red Pepper
- 1/2 tsp Smoked Paprika
- 1 tsp Organic Sugar
- 2 1/2 Tbs Chili Powder
- 2 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Cumin
- 1 1/2 tsp Salt (more or less to taste)
- Ground Pepper (to taste)
Instructions
- If You choose to saute the peppers, onions and garlic; Press the saute option of the pressure cooker. Allow it to warm up for a couple minute before adding oil, peppers, onions and garlic. Saute for a few minutes and then cancel the saute option
- Add rest of ingredients to pressure cooker besides salt and pepper.
- Stir to combine
- Cover with lid and make sure knob is turned to sealing.
- Choose Manual option for 25 minutes.
- Once finished, allow cooker to naturally release pressure for a few minutes.
- After 5-10 minutes turn knob SLOWLY from sealing to venting.
- Once float valve drops you may open the lid.
- Stir chili and then add salt and pepper
Other Vegan Recipes You May Like
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