This Instant Pot Vegan Chili with Millet and Pinto beans makes for one super flavorful, healthy, protein-packed dish that is easy to make and can be used variety of delicious ways!
A quick, easy, healthy, delicious, protein packed Instant Pot Millet and Pinto Bean Chili. This beautiful pressure cooker recipe makes for one comforting gluten-free vegan meal or side dish.
In case I failed to mention it, I'm beyond in love with my Instant Pot. I have the DUO Plus 60; and I use it everyday!
Chili was definitely up there on my list of things to develop using the Instant Pot; and I could not be more pleased with this first IP chili creation!
These Instant Pot Pinto Beans are subtly sweet, spicy, salty, tangy -- they have such deep and beautiful flavors that make them great on their own, served alongside taco night, or as the topping to your baked potatoes. The options are endless. It is versatile, makes great leftovers and is oh SO delicious!
If you aren't all that familiar with millet, millet is a seed that is: high in fiber, high in magnesium, high in zinc, high in potassium, raises serotonin levels, high in protein, high in B vitamins, and has excellent heart protecting properties, helps prevent diabetes, and is great for gut health! I adore millet.
Combine millet with nutritious pinto beans, veggies and spices and you have one heck of a healthy and tasty meal!
I sincerely hope you love it just as much as we do!
This Instant Pot Millet Chili is
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Hearty, healthy and nourishing.
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Rich in protein and fiber.
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True comfort food.
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Filled with rich and satisfying flavors.
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A little spicy, a little sweet, a little tangy. A lot of depth!
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Versatile and can be enjoyed a myriad of ways.
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Gluten-free, vegan, dairy-free, soy-free, nut-free, refined sugar-free.
How to Make Instant Pot Millet Pinto Bean Chili
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Saute onions, garlic and pepper.
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Stir in spices. Saute.
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Stir in remaining ingredients.
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Cook on manual high pressure for 33 minutes.
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Quick release pressure, then stir in sugar, vinegar and optional greens.
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Salt to taste.
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Serve and enjoy!
Can I make Instant Pot Chili with Dry Beans?
Yes! Simply add 2 minutes to the cook time. Dry / unsoaked beans usually need 35-40 minutes of cook time in the Instant Pot.
Tips for Making Instant Pot Millet and Pinto Bean Chili
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Forgot to soak your beans? Don’t fret, simply cook for 35 minute instead of 33.
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Both the mixed greens and the corn are optional in this recipe. Sometimes I make it with, sometimes without - it’s always delicious.
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If you do not have both cilantro and parsley, using just 1/2 cup of either is fine.
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Lemon juice can be used in place of apple cider vinegar.
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Coconut sugar can be replace with any granulated sugar, honey, maple syrup or a sugar-free sweetener of choice.
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This chili stores well in airtight containers in the refrigerator for up to 10 days.
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To re-heat, simply place in the Instant Pot on saute setting and stir until warm throughout. Or on the stove-top or medium-low heat.
How to Enjoy Instant Pot Vegan Chili
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As is or with toppings of choice. Our favorite toppings: avocado, salsa, pickled red onion, crushed tortilla chips, sriracha, seeds, dairy or non-dairy cheese, guacamole, nutritional yeast., dairy or non-dairy sour cream.
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As a topping for baked potatoes or sweet potatoes.
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On top of tortilla chips for some lovely nachos!
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Wrapped in tortillas as a burrito.
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Alongside rice or quinoa.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
📖 Recipe
Instant Pot Pinto Bean Chili with Millet (Vegan)
Ingredients
- 1 tbs olive oil
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 bell pepper chopped
- 2 tbs chili powder
- 2 tsp cocoa or cacao powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1/2 tsp red chili flakes
- 1 bay leaf
- 2 cups pinto beans soaked for at least 3 hours
- 1 cup millet uncooked
- 1 cup sweet corn kernels fresh or frozen (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 cups fire roasted diced tomatoes
- 7 cups vegetable stock or water
- 1 tbs coconut sugar
- 1 tsp apple cider vinegar
- 1 cup fresh mixed greens optional
- to taste sea salt
- Optionally garnish with fresh cilantro or parsley
Instructions
- Soak dried pinto beans for at least three hours prior to making chili.
- Set Intstant pot to saute mode.
- Stir in oil, onion, garlic and bell pepper. Saute for 5 minutes, stirring frequently.
- Stir in spices – chili powder through bay leaf. Saute for 1 minute longer.
- Stir in pinto beans, millet, corn, cilantro and parsley. Saute for 1 minute longer while stirring constantly. Turn off saute mode (press cancel).
- Stir in tomatoes & vegetable stock.
- Lock on lid, close vent, and Manual High Pressure cook for 33 minutes.
- Press cancel and quick release.
- Stir in sugar, vinegar, greens. Salt to taste.
- Serve immediately or place in Keep Warm mode until ready to serve.
- Optionally garnish with cilantro and/or parsley before serving.
- Enjoy!
Christy says
I absolutely am making this again because I love the millet and overall texture but I’m going to make a change to the seasoning. What didn’t work for my family was the cinnamon; it was overpowering and I used a bit less than the recipe required. We tried covering the taste with toppings but we tasted and smelled it the entire time and that personally took away from the chili flavor we love. I have put cinnamon in Mexican mole sauce and some savory Moroccan dishes and we enjoyed it, but in this, we did not. The texture, though…amazing! Thank you for the recipe. I was looking for a new vegetarian chili and this is a keeper.
Michelle says
I made this today (in August...because we had beans and millet to use before we move cross-country) and it is fabulous! I had dried black beans so I subbed them in and I didn't have a bay leaf on hand, so I skipped that, but otherwise followed the recipe exactly. It makes a ton! Thanks for a great recipe!!
Kristen Wood says
I'm so happy to hear that! Thank you for taking the time to share here. 🙂 Happy moving!
Jen says
Wow, this is amazing!!! Yet another recipe of yours that will be on regular rotation. You’re a magician!!! Thank you!
Kristen Wood says
Aw, thank you so much for sharing! I'm SO very happy to hear this. 🙂
Desmond says
This is ABSOLUTELY FABULOUS!!!! All of the spices in this dish complement and blend well with each other.. a definite second go at this and also very kid friendly. Please keep this up
Kristen Wood says
I'm so very happy to hear that! 🙂 Thank you so much for sharing!
Sue says
This sounds like a 5 star recipe! Should I drain the canned tomatoes of their liquid before adding, or no? Thanks!
Kristen Wood says
No draining is necessary! I hope you enjoy! 🙂
Laura says
Just made this earlier This week and it is UNREAL!! Even my carnivore boyfriend gave it the seal of approval! Topped with avocado and pickled onions gives it just the right balance. Will def be making again.
Kristen Wood says
Oh, this comment makes me so happy! Thank you for sharing. 🙂
Skizzid says
This recipe reminded me how much I dislike vinegar in savoury dishes. It tastes like sherbert. However, the millet is a revelation. An hour's simmer and it explodes into a similar texture and look to mince meat. It's good gear. Yip! Yip!
Jane Wisdom says
Can I use canned pinto beans, or will it be too mushy?
Kristen Wood says
If you are using canned/pre-cooked beans, you will want to reduce the stock/water to about 5 cups and then only cook for 15 minutes HP!
Jane Wisdom says
Great! And have you tried it with black beans?
Kristen Wood says
I haven't, but I imagine it would work out beautifully!
Margie says
Truly delicious! I mixed pinto and cranberry beans, used maple syrup as the sweetener, and topped it with avocado and crushed tortilla chips. Will make this again.
Kristen Wood says
That makes me so happy to hear! Thank you for sharing! 🙂