Instant Pot tofu chili with canned beans is one of my family's favorite meals, and it's so, so easy to make! It has an incredible flavor from peppers, onions, and lots of spices, and the tofu gives it an amazing texture!
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This cozy tofu chili made in the Instant Pot with canned beans is a family favorite. 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 sauté a few ingredients, then add the rest of the chili ingredients, and let the pressure cooker do its thing.
If you love chili, also check out my recipes for vegan white chili and 3-bean Instant Pot chili. The 3-bean chili also uses canned beans to save you time!
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. This Instant Pot tofu chili cooks at pressure for just 8 minutes!
Not only is this vegan chili recipe quick, easy, and absolutely delicious, but it has 27 grams of protein and 19 grams of fiber per serving!
This recipe makes about four to six generous servings. For my family of two adults and a middle schooler, we get three dinners and two 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.
✓ Ingredients and substitutions
- olive oil - To sauté. You can broth fry, if you want an oil-free chili.
- veggies - Sautéed onion, bell pepper, and garlic add a ton of flavor to this Instant Pot chili!
- tofu - This Instant Pot chili works best with firm or extra firm tofu that you have pressed for at least 10 minutes. You can press it while you prep the other ingredients, so it will be ready to go. Cut or tear the into bite-sized pieces. I have loved tearing my tofu lately, because it creates more surface area, which allows it to soak in more flavors and gives it a meatier texture.
- salt and spices - We are seasoning the chili with salt, chili powder, cumin, coriander, oregano, smoked paprika, and black pepper.
- vegan beef broth - This gets a meaty flavor from vegan beef bouillon. If you can't find that, though, you can use vegan chicken bouillon or good vegetable bouillon instead.
- canned beans - We are making this Instant Pot chili with canned beans. I like to use black beans and pinto beans, but you can choose your favorite canned beans, like chickpeas, kidney beans, or black eyed peas.
- fire roasted tomatoes - These give this chili such a great flavor! You can use regular canned tomatoes, if you can't find fire roasted.
- corn - Use fresh, frozen, or canned corn.
- toppings - Use your favorite chili toppings, like avocado, green onion, cilantro, tortilla chips, pickled jalapeños, vegan sour cream, vegan cheese shreds, etc.
🔪 How to make Instant Pot tofu chili with canned beans
Press your pressure cooker's sauté button, and add the oil. When the oil is hot, add the onion, bell pepper, and a pinch of salt.
Sauté for a few minutes, until the onion turns translucent.
Add the tofu to the pot, then sprinkle on the ½ teaspoon salt and all of the ground spices. Toss well to coat.
Add the remaining tofu chili ingredients to the Instant Pot. Stir, and lock your pressure cooker's lid.
Bring to high pressure for 8 minutes, then do a 10-minute natural release. Serve with toppings of choice.
💡 Helpful tips
- Start pressing the tofu before you chop your veggies and gather your spices. It will be ready to go once you finish all of that.
- This recipe moves quickly! I recommend having everything measured out before you start.
- My Instant Pot is an older model, and the newer pots seem to cook hotter. If you are using a newer Instant Pot, use an extra ½ cup of water.
🫙 Storage directions
Leftovers will keep for 3 to 4 days in a closed container in the refrigerator. You can also freeze the leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or for a couple of hours on the countertop, then warm it up in the microwave or on the stovetop.
💬 Frequently asked questions
Cooking canned beans in the Instant Pot for 8 minutes might feel like overkill. And if you were just cooking the beans, it wouldn't need more than a few minutes to warm through. The 8-minute cooking time allows the flavors to meld and gives the tofu more time to soak in all of those flavors from the broth.
Absolutely. The bean cooking liquid won't hurt you, but it can make you gassy.
🍴 More Cozy Instant Pot Recipes
📖 Recipe
Instant Pot Chili with Canned Beans and Tofu
Equipment
Ingredients
For the Instant Pot Chili
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper chopped (Whatever color you like!)
- 1 block extra firm tofu pressed and diced or torn into bite-sized pieces
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 cup water or 1.5 cups water, if you have a newer Instant Pot
- 1 Not Beef Cube or your favorite vegan bouillon
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 14.5 ounce can fire roasted tomatoes
- 1 cup fresh, frozen, or canned corn
Toppings (Choose your faves!)
- Haas avocado
- green onions
- pickled jalapenos
- vegan sour cream
- vegan cheese shreds
Instructions
- Press your pressure cooker's sauté button, and add the oil. When the oil is hot, add the onion, bell pepper, and a pinch of salt. Sauté for a few minutes, until the onion turns translucent.
- Add the tofu to the pot, then sprinkle on the ½ teaspoon salt and all of the ground spices. Toss well to coat, then add the remaining tofu chili ingredients to the Instant Pot. Stir, and lock your pressure cooker's lid. Bring to high pressure for 8 minutes, then do a 10-minute natural release.
- Serve topped with your toppings of choice.
Jaime
I’m having some Vegan friends over for dinner but don’t have an IP…any recommendations for a crock pot?
Becky Striepe
This would be easier to convert to stovetop than crock pot. Do the sauce in your saucepan, add everything else, as directed, and simmer for 20 to 30 minutes. You will probably need to add more liquid, so keep an eye on the pan and add more stock, as needed.
R
I followed the recipe and got the burn message on my instant pot. Looks like some of the spice mix burned on the bottom of the pot.
I had to continue cooking it on the stove top. 😔
Becky Striepe
I am so sorry to hear that! The newer Instant Pots seem to cook hotter. I'll add a note to use more liquid if you have a newer pot.
Robbie
Delicious!
Becky Striepe
Thank you!
Donna Ponte
I have a beautiful All-Clad pressure cooker and would like to make the chili from scratch. Please tell me how much dry black and pinto beans to use. I'll then soak them overnight before I make the recipe in the pressure cooker.
PS I love Muir Glen Fire Roasted Tomatoes too!
Becky Striepe
That's a great question! That kind of conversion would require quit a bit of testing to sort out, and I'd hate to guess wrong! I'd recommend cooking the beans completely first, then using the cooked beans (1 1/2 cups per can the recipe calls for) in the chili recipe.
Shellie
Delicious Becky. We loved it, and two of us ate it all.
missy
Why has this recipe disappeared? All I can see are the comments & an about me blurb
Becky Striepe
Oh that is weird! I am seeing it on my end. Maybe it was just a momentary glitch, where the recipe card wasn't loading? Let me know if you still can't see it if you refresh the page.
ROBIN Denise SCHULTZ
If the beans are canned, why do you need to cook it for so long? Seems like it would just need a couple of minutes to heat it through.
Becky Striepe
The cooking time allows the flavors to meld. You know how chili usually tastes even better the next day? Cooking for a bit longer gives you a bit of that flavor boost on day one.
Kermit D Gingerich
wonder where the recipe is also. Can't find it.
Becky Striepe
If you are having a hard time finding it, you may need to disable your ad blocker. I use a recipe card plugin, and aggressive ad blockers block the recipe for some strange reason!
Sherie
I am not accustomed to cooking with tofu, but this chili was amazing! I threw in a tablespoon of cocoa, a splash of wine, and a little honey at the end. It was probably the best chili I have made. Thank you for this recipe!
Becky Striepe
Ooh I love cocoa in chili! So glad you enjoyed it.
Shannon
We had a guest in who has recently adopted a strict vegan diet (no added oils) to address health concerns. I bought tofu and many vegetables and googled "tofu vegan chili instant pot." This recipe popped up, and it was so simple and flavorful. The guest enjoyed it and asked if she could pack the leftovers for her lunch and dinner tomorrow as she heads back on the road. The only modifications I made were no oil to saute the onions and peppers (added a little water instead) and some Mrs. Dash's original seasoning since I did not have the Not Beef Cube. I do not own a tofu press, but I bought extra firm tofu. It held up just fine. We spooned the chili over potatoes and acorn squash (also prepared in the instant pot).
Thanks for sharing your recipe. It was a success!
Cassie
I tried this yesterday - my IP kept displaying ‘burn’ message. After some online research, I found out that there should have been NO stirring after adding tomatoes. The sauce get too thick and not enough steam can build up.
Becky Striepe
So strange! I’ve never had that happen. Thank you for sharing this experience, in case it happens to someone else though. What kind of IP do you have?
Robbie
My IP is also very sensitive to the burn message when using tomatoes.
My workaround is to use the pot-in-pot method whenever there are tomatoes in the recipe: problem soved!
Becky Striepe
Oh this is so good to know! Thank you, Robbie!
Mary Ellen | VNutrition
So excited to try this once my Instantpot arrives! I think it's supposed to get here today. This looks so simple but tasty - my kind of meal!
Becky Striepe
I’m excited for your IP to arrive! You’re going to love it!
Sarah
I love how simple and delicious this looks. I just got an Instant Pot and I always forget to use it. This is a great reminder! Thanks :)
Becky Striepe
Hooray! Enjoy your new IP!
Sarah De la Cruz
Love this! And I use canned beans as a short cut all of the time! Sometimes you just need something quick—and this looks like just the thing!
Becky Striepe
Totally! I had such a hard time finding any chili recipes for the IP that used canned beans, and zero vegan ones.
Linda Melgoza
Is there any broth to this chili? 3/4 water doesn't sound like much for all those ingredients. I'm a newbie. Thanks
Becky Striepe
The IP uses less water bc it doesn’t lose steam. The tomatoes add liquid, also.
Dianne
I've never made chili with tofu, but I love the idea! I need to break out my instant pot and try it!
Becky Striepe
Treat yourself!
Amy Katz from Veggies Save The Day
I am adding this recipe to my list! What a delicious looking chili. And it's so easy to make!
Becky Striepe
Hooray! Enjoy it, Amy!
Mischele HArt
Please sign me up for your newsletter/notifications of new posts. This recipe looks amazing!
Becky Striepe
Thank you! You can sign up for my weekly newsletter right here, Mischele: http://eepurl.com/zfiP