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Bowl of vegan tempeh and bean chili with toppings, cooked in the Instant Pot.

Instant Pot Tempeh & Bean Chili (High-Protein Vegan One-Pot Meal)

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Instant Pot tempeh chili is the ultimate comfort food for vegans looking for bold flavor and serious plant-based protein. Made with hearty beans, smoky spices, and savory tempeh, this one-pot meal is perfect for busy weeknights, casual meal prep, or cozy dinners when you need something satisfying and soul-warming.

Why You’ll Love This Instant Pot Tempeh Chili

  • ✅ 100% plant-based and protein-rich
  • 🔥 Deep, smoky chili flavor
  • 🧄 Made in one pot with easy cleanup
  • 🧊 Freezer-friendly and meal prep approved
  • 🕒 Ready in under 40 minutes total

This Instant Pot tempeh chili delivers all the classic chili comfort—without the meat.

Ingredients You’ll Need

  • 1 block (8 oz) tempeh, crumbled
  • 1 tbsp olive oil (or broth for oil-free)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney or pinto beans, drained
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp salt (to taste)
  • 1 cup vegetable broth
  • Optional: 1 tbsp maple syrup for balance

How to Make Tempeh & Bean Chili in the Instant Pot

1. Sauté Aromatics

Set Instant Pot to “Sauté.” Add oil, onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.

2. Add Tempeh & Spices

Stir in crumbled tempeh and cook 2 more minutes. Add all spices and tomato paste. Stir well.

3. Add Remaining Ingredients

Add beans, crushed tomatoes, broth, and maple syrup (if using). Stir to combine.

4. Pressure Cook

Seal lid and cook on High Pressure for 8 minutes. Let Natural Release for 10 minutes, then quick release.

5. Taste & Serve

Adjust seasoning. Serve with toppings like avocado, cilantro, lime, or vegan sour cream.

Serving Ideas

  • Over brown rice, quinoa, or baked potato
  • With tortilla chips or cornbread
  • As chili dogs or chili nachos
  • Stuffed into a burrito wrap

Storage & Reheating Tips

  • Fridge: Keeps 4–5 days
  • Freezer: Freeze in portions up to 3 months
  • Reheat: Microwave or stovetop with splash of broth

FAQs

Can I skip sautéing?
Yes, but sautéing adds depth of flavor.

Can I use different beans?
Absolutely use your favorites or what you have on hand.

Does the tempeh need to be steamed first?
Not necessary here the tomato-rich sauce mellows its flavor during cooking.

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