This recipe is sponsored by EZ Tofu Press. All opinions are, as always, 100% my own!
Instant Pot Chili with Canned Beans and Tofu is one of my family’s favorite meals, and it’s so, so easy to make!
We have been eating this easy, delicious Instant Pot Chili with Canned Beans and Tofu once a week for months now! I love how it makes the house smell as it cooks, and I love that I don’t have to watch a pot on the stove. Instead, you just saute a few ingredients, then add the rest of the chili ingredients, and let the pressure cooker do its thing.
PS – If you have leftover Instant Pot Chili, you can use it to make an awesome Leftover Chili Pie for supper tomorrow!
You may be asking, “Why use canned beans in the Instant Pot?” Of course, you can make chili from dried beans in your Instant Pot, but it takes longer. Sure, it doesn’t take all day, like it would on the stove, but it still needs to cook at pressure for about an hour. Instant Pot Chili with Canned Beans and Tofu cooks at pressure for just 8 minutes!
Prepping Your Tofu
Pressing your tofu makes a big difference when you’re cooking up this chili. As you guys probably know by now, I like to press mine with my EZ Tofu Press. The EZ Tofu Press uses two flat boards that tighten together with screws to press the tofu quickly, thoroughly, and evenly. I like to start my tofu pressing before I prep my veggies and other ingredients for this chili. That’s more than enough time!
When you press, you get the water out of the tofu, which makes it much firmer and better at standing up to the heat and pressure in the Instant Pot.
Plus, when you press your chili, you’re making more room for it to soak in the tasty broth flavors as it cooks. You’ll end up with much more flavorful tofu if you take the few extra minutes to press.
Let’s make some chili!
This recipe makes about four to six generous servings. For my family of two adults and a preschooler, we get three suppers and two adult-sized lunches out of this pot. I’m erring on the conservative side with this recipe and calling it four servings, but you can definitely stretch it out depending on the toppings that you choose.
Like most chilis, the toppings are my favorite part of this recipe. I think that’s what makes chili such a crowd-pleasing recipe. Everyone can mix and match toppings to create their own perfect bowl of cozy, beany, goodness.
SO! Choose your toppings, pull out your Instant Pot, and let’s make some chili, y’all!
Instant Pot Chili with Canned Beans and Tofu
Instant Pot Chili with Canned Beans and Tofu is one of my family's favorite meals, and it's so, so easy to make!
For the Instant Pot Chili
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper chopped (Whatever color you like!)
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 block extra firm tofu pressed and diced into 1" pieces
- 3/4 cup water
- 1 Not Beef Cube
- 1 15-ounce can black beans drained
- 1 15-ounce can pinto beans drained
- 1 14.5-ounce can fire roasted tomatoes
- 1 cup fresh, frozen, or canned corn
- salt and pepper to taste
Toppings (Choose your faves!)
- Haas avocado
- green onions
- pickled jalapenos
- vegan sour cream
- vegan cheese shreds
Turn on your pressure cooker to the saute function, and add the oil. Saute the onion and bell pepper for a few minutes, until the onion turns translucent.
Add the garlic powder, salt, chili powder, and cumin. Give a quick stir, then add the tofu. Toss the tofu with the spices for 2 minutes.
Add everything else but the salt, pepper, and toppings. Stir, and lock your pressure cooker's lid. Bring to high pressure for 8 minutes, then do a natural release (10-15 minutes).
Adapted from Dad Cooks Dinner.
Creamy Buffalo Chili Variation: If you love Buffalo sauce like I do, I highly recommend adding it to this chili! Just add about a tablespoon to your bowl, if you're craving some heat. I like to offset the spicy, vinegary Buffalo sauce with a dollop of vegan sour cream. So good!