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15 Minute Instant Pot Vegan Chili

15 Minute Instant Pot Vegan Chili

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5 from 4 reviews

  • Author: The Fitchen
  • Total Time: 20 minutes


  • 1/2 Tablespoon olive oil
  • 1 yellow onion, diced
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can sweet corn, drained and rinsed
  • 2 Tablespoons tomato paste
  • 2 Tablespoons taco seasoning
  • 1/2 teaspoon sea salt (add more if desired)
  • 1 cup tomato sauce
  • 15 oz. can diced tomatoes
  • 3 cups vegetable broth
  • 6 oz. lasagna noodles, broken into smaller pieces*


  1. Heat olive oil in the Instant Pot on sauté mode. Once it says "hot," add onion and cook 2-3 minutes.
  2. Add black beans, corn, tomato paste, taco seasoning, salt. Stir to combine well.
  3. Add tomato sauce, canned tomatoes, broth, and lasagna noodles. (Don't forget to break up your noodles prior to adding them!) Stir and submerge lasagna noodles.
  4. Close the lid and set to pressure cook on manual-high for 3 minutes. After 3 minutes, release the pressure valve and let rest for 10 minutes.
  5. Open carefully and give the soup a stir. Serve and enjoy!


* I used oven-ready lasagna noodles for this recipe.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes