Pressure Cooker Three-Bean Vegan Chili

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Pressure Cooker Three-Bean Vegan Chili
Pressure Cooker Three-Bean Vegan Chili
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  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • ½ cup dried pinto beans
  • ½ cup dried black beans
  • ½ cup dried kidney beans
  • 1 bay leaf
  • salt to taste
  • optional toppings: avocado, cilantro, sour cream, and onions


For best results, we recommend using:


  1. Heat olive oil in a pressure cooker set to Sauté. Cook and stir onion in hot oil until softened, about 5 minutes; add bell pepper and sauté until softened, about 3 minutes more.
  2. Stir garlic, chili powder, and cumin with the vegetables; cook until fragrant, about 2 minutes.
  3. Pour vegetable broth into the pot; add tomatoes, pinto beans, black beans, kidney beans, and bay leaf. Season mixture with salt.
  4. Seal lid on pressure cooker, turn steam-vent handle to Sealing, and cook on High Pressure for 25 minutes. Relieve pressure naturally.
  5. Remove and discard bay leaf.
  6. Ladle peas and greens between bowls and top as desired to serve.
Mealthy tip:

This dish is perfect for Meatless Monday! Don't worry, you will still get a full day's worth of protein with all the plant-based protein from the beans in this dish.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Erin Hudson

Erin Hudson says:

Absolutely loved this dish. One of the most filling chilli dishes i have ever had. Instead of Kidney beans I went with white beans and tossed in some diced jalapeños for some spice.

Image of Garcia B

Garcia B says:

I was a skeptic about the dried beans, not soaking them overnight and I’m amazed that they still turned out fantastic. Add some peppers for a little heat, that’s what I did. Enjoyed it very much.

Image of Jazzy Brewer

Jazzy Brewer says:

Great for parties and other casual gatherings. Added lots of cheese and sour cream. I didn’t really miss the meat, but if I had to add something it would probably be ground beef. Also I cheated and used canned beans and just adjusted the cooking time.

Image of Randall Hauk

Randall Hauk says:

I'm not a vegan and hesitant to call anything without meat a "chili", but I also don't always need meat in my meal. Because I'm a sucker for pressure cooking dried beans, I went for this for a quick lunch on a cold, snowy day. I got pretty much exactly what I wanted (a vehicle for hot sauce to warm my belly). I may have told my boys it was a "bean stew" rather than a chili, but that's my problem, not yours!

Image of Katie Hason

Katie Hason says:

This chili may not have meat in it, but it has a ton of protein thanks to all the delicious beans! I love how hearty it is. The flavors were incredible, and the onion and bell pepper really complemented this dish well. The best part of this recipe, though, was being able to throw dry beans in the pressure cooker without soaking them in water overnight. I can't tell you how many times I've planned to make a recipe but forgot to soak the beans. I don't have to worry about that now!