Instant Pot Jackfruit Chili

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A comforting Jackfruit Chili recipe with chickpeas and sweet potato for the Instant Pot electric pressure cooker. Vegan and gluten-free. With stovetop instructions!

a white bowl filled with jackfruit chili topped with fresh green cilantro
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I’ve really been falling in love with jackfruit lately. The texture is filling and satisfying and its ever-so-slightly sweet flavor really complements and enhances a large variety of savory dishes. I also really love a good chili! Alongside curry, it’s my favorite comfort food as the weather turns cooler. Jackfruit in chili is certainly one of my favorite new things now! It works very well! I hope you love it too.

a flatlay top shot of chili cilantro limes and plants

What is Jackfruit?

Jackfruit is the fruit of a tree known as the jack tree indigenous to tropical regions of Asia. The not-so-ripe young jackfruit is most commonly used in vegan and vegetarian dishes such as this chili recipe due to its meat-like texture and a rather neutral flavor.

a close up shot of jackfruit chili on a spoon

Why You’ll Love It

It’s super easy to make.

Packed with wholesome, healthy ingredients.

Rich and flavorful!

Wonderful on its own, or served alongside a variety of toppings like this sunflower seed sour cream, or with rice, quinoa, or even some gluten free cornbread.

Naturally gluten-free, vegan, dairy-free, nut-free, soy-free, and refined sugar-free.

a close up shot of cilantro on top of a white bowl of chili

How to Make Jackfruit Chili

Frequently Asked Questions

I’m not a big fan of jackfruit! Does this have a strong jackfruit flavor?

No! The combo of jackfruit alongside sweet potato and garbanzo beans really rounds out the flavors leaving the jackfruit to provide a lovely texture (and vitamin C!) above all else

Can this be made on the stovetop instead?

It sure can! You simple complete the saute step over medium heat on the stove top, add remaining ingredients, and simmer until all is tender and your desired consistency is reached, around 20 minutes on average.

Can I use something other than chickpeas?

Most definitely! This chili works beautifully with canned/cooked pinto beans, black beans or any legumes of your choosing. You can also omit legumes altogether and add a few more sweet potatoes instead.

Can I freeze or meal prep this chili recipe?

Yes! This chili can be frozen for up to 6 months and thawed in a pot over medium heat until warmed throughout. It also keeps in the fridge in air-tight containers for up to one week, making it a great meal prep choice.

a flatlay top shot of a white bowl filled with vegan jackfruit chili alongside cilantro limes and framed by plants in dark moody food photography style

More Chili Recipes You’ll Love

Instant Pot Millet + Pinto Bean Vegan Chili

Instant Pot Vegan Acorn Squash Chili

Lentil and Butternut Squash Vegetarian Chili with Spicy Chickpea Quinoa Crackers

Instant Pot Chocolate Chipotle Chili

a top view of a bowl of instant pot jackfruit chili next to lime and cilantro
a white bowl filled with vegan jackfruit chili

Instant Pot Jackfruit Chili

A comforting Jackfruit Chili recipe with chickpeas and sweet potato for the Instant Pot electric pressure cooker. Vegan and gluten-free.
4.41 from 5 votes
Print Pin Rate
Course: Entrées, Side Dish
Cuisine: Instant Pot, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Coming to Pressure Time for Instant Pot: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Kristen Wood

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 white or yellow onion diced
  • 4 garlic cloves minced
  • 1 bell pepper chopped
  • 2 15-ounce cans chickpeas (garbanzo beans) rinsed and drained
  • 1 14.5-ounce can fire roasted tomatoes
  • 1 10-ounce package or can young jackfruit no extra/added ingredients
  • 2 teaspoons coconut sugar or granulated sweetener of choice optional
  • 1 sweet potato peeled and diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 5 cups water or vegetable broth
  • 1 lime juiced
  • 1/4 cup fresh chopped cilantro plus extra for garnishing
  • sea salt or pink salt to taste
  • chili toppings of choice optional

Instructions

  • Set electric pressure to saute mode. Add oil, onion, garlic and bell pepper. Saute for 5 minutes or until beginning to brown.
  • Press cancel. Add chickpeas, tomatoes, jackfruit, coconut sugar, sweet potato, paprika, chili powder, cumin, garlic powder, and water/broth. Stir well.
  • Place lid on pressure cooker and set to manual high pressure for 10 minutes. When 10 minutes are up, quick release pressure.
  • Stir in lime and cilantro. Salt to taste.
  • Serve on its own, with your favorite chili toppings, or over rice or quinoa. Enjoy!

Notes

For stovetop instructions, please refer to the FAQ section in the post above.
Please refer to the post above for valuable information!
Some of our favorite chili toppings:
Sliced avocado, crushed tortilla chips, hot sauce, cheese or sour cream (vegan versions work great!).
Also see: 22 Amazing Side Dishes for Chili.
View Jackfruit Chili Web Story.
You might also like Instant Pot Winter Dishes.

Nutrition

Serving: 1bowl | Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4671IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg
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4.41 from 5 votes (5 ratings without comment)

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