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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.
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
Hearty, healthy and nourishing.
Rich in protein and fiber.
True comfort food.
Filled with rich and satisfying flavors.
A little spicy, a little sweet, a little tangy. A lot of depth!
Versatile and can be enjoyed a myriad of ways.
Gluten-free, vegan, dairy-free, soy-free, nut-free, refined sugar-free.
How to Make Instant Pot Millet Pinto Bean Chili
Saute onions, garlic and pepper.
Stir in spices. Saute.
Stir in remaining ingredients.
Cook on manual high pressure for 33 minutes.
Quick release pressure, then stir in sugar, vinegar and optional greens.
Salt to taste.
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
Forgot to soak your beans? Don’t fret, simply cook for 35 minute instead of 33.
Both the mixed greens and the corn are optional in this recipe. Sometimes I make it with, sometimes without – it’s always delicious.
If you do not have both cilantro and parsley, using just 1/2 cup of either is fine.
Lemon juice can be used in place of apple cider vinegar.
Coconut sugar can be replace with any granulated sugar, honey, maple syrup or a sugar-free sweetener of choice.
This chili stores well in airtight containers in the refrigerator for up to 10 days.
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
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.
As a topping for baked potatoes or sweet potatoes.
On top of tortilla chips for some lovely nachos!
Wrapped in tortillas as a burrito.
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
- 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
- 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.
Please refer to the 'Tips' sections above in the post for more information.
Nutrition Information:Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 228 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 1051mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 10g Sugar: 8g Sugar Alcohols: 0g Protein: 10g