Instant Pot Plant Based Chili

Instant Pot Plant Based Chili

Welcome back friends, as we continue on our culinary journey celebrating the vibrant world of Whole Food Plant-Based cuisine!

In this recipe, Instant Pot Plant Based Chili we’ve transformed a classic comfort food into a wholesome and nutritious delight.

Whether you’re a seasoned WFPB enthusiast or just beginning your journey towards healthier eating, you’re in for a treat.

Our recipe is not only quick to prepare thanks to the Instant Pot but also free from oil, embracing the principles of whole foods.

Specifically, we’ve introduced a unique twist by incorporating hearty farro to mimic the texture of ground beef.

This addition not only enhances the protein content but also adds a satisfying meaty texture without compromising on your plant-based choices.

It’s a perfect dish for those busy weeknight dinners when you crave something warm and comforting without compromising your health-conscious choices.

Added bonus creation to accompany this recipe and a perfect topping for a wide range of dishes.

Our plant-based non-dairy “sour cream” is rich, creamy, and has a tangy kick. Enjoy its versatility while staying true to your plant-based lifestyle!

Enjoy this heartwarming meal that aligns perfectly with your Whole Food Plant-Based lifestyle.

Stay tuned for more oil-free, plant-based creations!

instant pot plant based chili

Instant Pot Plant Based Chili

Plantaful Life Team
In this recipe, we'll be crafting a flavorful and nutritious instant pot chili that's completely oil-free. This chili is not only a breeze to prepare, thanks to the Instant Pot but is also packed with protein and fiber thanks to the combination of beans, corn and farro.
Prep Time 15 minutes
Cook Time 20 minutes
Slow Release 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 285 kcal


  • 1 Instant Pot
  • 1 Sharp Knife
  • 1 High Speed Blender If making the "Sour Cream" recipe


Chili Ingredients

  • 1 Cup Farro Rinsed Under Cold Water
  • 1 Can Pinto Beans Drained and Rinsed
  • 1 Can Kidney Beans Drained and Rinsed
  • 1 Can Cannellini Beans Drained and Rinsed
  • 1 Cup Corn Kernels Fresh or Frozen
  • 1 Large Yellow Onion Diced
  • 6 Cloves Garlic Finely Minced
  • 2 Large Red Bell Peppers Chopped
  • 2 Cans Diced Tomatoes Regular or Fire Roasted
  • 1 Can Tomato Sauce 8 oz
  • 1 /3 Cup Ketchup
  • 2 Cups Vegetable Broth
  • 3 Tbsp Tamari or Soy Sauce
  • 1 Tbsp Date or Maple Syrup
  • 2 Tbsps Chili Powder
  • 1 Tbsp Cumin Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Cayenne Pepper Or to Taste
  • 1 Tsp Black or White Pepper Or to Taste
  • Fresh Cilantro Garnish Option
  • Green Onions Garnish Option
  • Fresh Lime Wedges Serving Option

Non-Dairy "Sour Cream" Ingredients

  • 1 Cup Raw Cashews Soaked for at least 4 hours or overnight
  • 1/4 Cup Water Adjust for desired thickness
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 Tsp Tamari or Soy Sauce
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/8 Tsp Cayenne Pepper


Chili Recipe Instructions

  • Rinse the farro thoroughly under cold water and drain. Set aside.
  • Set your Instant Pot to sauté mode add Tamari, Tbsp Broth and the diced onions. Sauté for a few minutes until they become translucent.
  • Add in the minced garlic, red bell peppers, and sauté for an additional 2-3 minutes.
  • Stir in the chili powder, cumin, cayenne and smoked paprika to coat the vegetables evenly.
  • Add the farro, cooked beans, corn, tomatoes, tonnato sauce, ketchup and vegetable broth into the pot. Mix well.
  • Close the Instant Pot lid, set it to high pressure mode, and cook for 15 minutes. Farro requires slightly longer cooking time to achieve a meaty texture.
  • Once the cooking time is complete, allow the pressure to naturally release for about 10 minutes and then use quick release to release any remaining pressure.
  • Season with pepper to taste. Serve hot, garnished with fresh cilantro, squeeze of lime or our nondairy "sour cream "if desired.

"Sour Cream" Recipe Instructions

  • Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. Drain and rinse the cashews before using.
  • In a high-speed blender, combine the soaked cashews, water, lemon juice, apple cider vinegar, tamari, garlic powder, onion powder and cayenne pepper.
  • Start the blender on low and gradually increase the speed to high. Blend until the mixture is completely smooth and creamy.
    If it's too thick, you can add a bit more water, a tablespoon at a time, until you reach your desired consistency.
  • Taste and adjust the salt or acidity (with more lemon juice or apple cider vinegar) to your liking. You can also adjust the thickness by adding more water if needed.
  • TIP: For a cooler and firmer texture, refrigerate the "sour cream" for about an hour before serving. However, you can use it immediately if you prefer.
  • Use this recipe for a topping for chili, tacos, burritos baked potatoes or any other dishes where you would traditionally use sour cream.


Please note that these calorie values are rough estimates and can vary based on factors like the brand of ingredients and specific measurements used.
Be sure to adjust your portion sizes and calorie counts accordingly based on your actual usage.
Chili calorie estimation is 285 per serving.
“Sour Cream” calorie estimation is 99 per serving.
If serving with rice 1-cup (cooked) serving of Jasmine rice typically contains approximately 220 calories
You can enhance the flavor and texture of your dish by adding some additional ingredients.
Here are a few ideas to consider:
  • Sliced Jalapeños: For a spicy kick, add sliced jalapeños or other hot peppers.
  • Diced Avocado: Top your chili with diced avocado for creaminess and healthy fats.
  • Vegan Cheese: If you’d like a cheesy touch, consider adding a sprinkle of vegan cheese or nutritional yeast.
  • Salsa: A dollop of your favorite salsa can enhance the flavors and add freshness
  • Grains: Instead of farro, you can try other grains like bulgur, quinoa, or brown rice to mimic the texture of ground beef.
Our recipes are versatile and allow for creativity.
Feel free to tailor the ingredients and add-ons to suit your taste preferences and dietary needs.
Enjoy the process of experimenting and discovering your own unique variations of this WFPB instant pot chili recipe! 
Store any leftovers in an airtight container in the refrigerator for up to a week.
Keyword OIl Free Instant Pot Chili


In closing, as you savor each spoonful of our delicious Instant Pot Plant Based Chili, take pride in nourishing your body with wholesome ingredients.

This dish embodies the essence of WFPB cooking, offering you a balanced blend of fiber, protein, and essential nutrients.

Remember, our recipes are your canvas to paint with your creativity!

Experiment with different beans, grains, and vegetables to tailor this chili to your personal taste.

Explore the world of WFPB cuisine with enthusiasm and curiosity, and you’ll find that healthy eating can be a delicious lifestyle change.

We hope these recipes have inspired you to continue on your WFPB journey or perhaps even begin a new one.

Stay tuned here for more innovative and health-conscious recipes, that prove that eating clean can be a true culinary delight.

Wishing you many more flavorful and nourishing meals on your path to wellness!

Be sure to sign up for your > Free 12 Tips Food Guide <

Please leave us a comment if you enjoyed our recipe and what exciting ingredients you used to make it your new favorite meal.


Plantaful Life Team

Disclaimer: The information shared in this blog post and on our website is for educational and informational purposes only. We are here to inspire and support you on your plant-based journey. However, always prioritize your health and consult with your trusted healthcare provider for personalized advice. By using our website, you acknowledge and agree that you have read and understood this medical disclaimer. Additionally, you acknowledge the significance of seeking professional medical advice for your specific health needs.


National Library of Medicine: 

Health Benefits of Plant-Based Nutrition: Focus on Beans in Cardiometabolic Diseases – PMC (

What are Beans and Legumes? – Plantaful Life

Edible Nuts and Seeds – Plantaful Life

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