Instant Pot Cincinnati Chili (Vegan, One-Pot & Oil-Free)
This plant-based Instant Pot Cincinnati chili has all the cozy, comforting flavors you love, minus the hassle of cooking over a stove. In this true dump-and-done recipe, the spaghetti cooks right in the Instant Pot with the fragrant lentil sauce, making it an easy, satisfying vegan dinner that comes together in one pot.
What is Cincinnati Chili? 🍲
Cincinnati chili is a chili variation with a savory-sweet flavor derived from a blend of warming spices. It’s traditionally served over spaghetti and topped with cheese, onions, and/or beans.
This vegan Cincinnati chili replaces ground meat with protein-rich lentils, keeping the dish hearty, filling, and nourishing without any animal products or oil. For maximum convenience, the spaghetti cooks directly in the Instant Pot with the sauce, so everything finishes at the same time in one pot.
If you love cozy comfort food but want a healthier, weeknight-friendly option, this one-pot Instant Pot Cincinnati chili with spaghetti delivers all the flavor with minimal effort and cleanup.
Why You’ll Love This One-Pot Vegan Cincinnati Chili 🧡
- Truly dump and done: Unlike many other Cincinnati chili recipes, this is genuinely a one-pot recipe because the spaghetti cooks right with the sauce. There’s no need to watch a separate pot, and cleanup is a breeze!
- Cozy comfort food: A blend of warming spices, including cumin, cinnamon, allspice, and cloves creates a fragrant aroma and grounding flavor that’s perfect for chilly days.
- Healthy & nourishing: Lentils provide plant-based protein and fiber, and the oil-free sauce keeps this chili lighter and heart-healthy.
Ingredients You’ll Need 🛒
- Water: For cooking the spaghetti.
- Low-sodium vegetable broth: Adds subtle savory depth complimenting the spice blend.
- Tomato paste: Adds richness, umami, and depth.
- Maple syrup: For a touch of natural sweetness.
- Unsweetened cocoa powder: Adds grounding depth and a slightly bitter note to balance the sauce.
- Chili powder: For a warming, savory base.
- Vegan Worcestershire sauce: Adds tangy, umami flavor. Check the label to ensure the brand you are using is vegan; I used Annie’s.
- Onion powder: Adds savory flavor without the need to sauté.
- Ground cumin: Adds warmth and earthiness.
- Ground cinnamon: Contributes subtle sweetness and warmth.
- Garlic powder: For depth and aromatic balance.
- Ground allspice: Brings a complex, peppery warmth.
- Ground cloves: Adds a bold, cozy spice note. A little goes a long way.
- Kosher salt: Enhances and ties together all the flavors.
- Bay leaves: For a subtle herbal note.
- Spaghetti: Use ½ of a 1-pound box of dried spaghetti.
- Brown lentils: Use dried lentils. No soaking is necessary: simply rinse and drain before adding.
See recipe card for quantities.
How to Make Instant Pot Cincinnati Chili with Spaghetti (Step by Step) 🍲
Step 1: Add all ingredients except the dried spaghetti and lentils to the Instant Pot. Stir to combine.
Step 2: Lay the dried spaghetti and lentils on top. Gently press them down with tongs or a spoon until just submerged.
Step 3: Lock the lid into place. Select Pressure Cook on High for 8 minutes and press Start.
Step 4: At the end of the cooking cycle, allow a 10-minute natural pressure release, then carefully release any remaining pressure. When the float valve drops, open the lid and remove the bay leaves. Using tongs or a fork, stir the spaghetti until evenly coated with sauce. Serve with your favorite toppings, like diced onions and shredded vegan cheese.
Variations & Substitutions 🔄
- Gluten-free: Use gluten-free spaghetti. I have not yet tested this recipe with gluten-free pasta cooked in the Instant Pot to confirm the cook time or how it impacts the overall texture, so to be on the safe side, you may want to cook the pasta separately on the stove according to package directions.
- Bean addition: For extra texture and protein, add cooked pinto beans.
- Lower sodium: Use no-salt-added broth and eliminate or decrease the amount of kosher salt.
Equipment 🥄
- Measuring cups and spoons
- Colander
- Instant Pot (I used a 6-quart model)
- Spoon
- Cooking tongs or a fork
Storage ❄️
- Fridge: Store leftovers in an airtight container for 4 to 5 days.
- Freezer: Freeze for up to 1 month. When reheating, you may need to stir in a splash of water to loosen up the sauce.
Pro Tip for the Best Vegan Instant Pot Cincinnati Chili ✨
Allow a natural pressure release to ensure the spaghetti cooks evenly and absorbs the sauce flavor.
FAQ ❓
Yes! This version is 100% plant-based, dairy-free, and oil-free.
Absolutely. Although it’s not the traditional way, cooking the spaghetti directly in the sauce saves time and allows it to soak up more flavor.
This vegan version is! It’s high in fiber and plant-based protein while being lower in saturated fat and cholesterol. To make it even healthier, omit the vegan cheese topping.
Not at all. The spice blend is cozy, warming, and aromatic, not hot and spicy.
Instant Pot Cincinnati Chili (Vegan, One-Pot & Oil-Free)
Equipment
- measuring cups and spoons
- colander
- spoon
- cooking tongs or fork
Ingredients
- 2 cups water
- 1¾ cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chili powder
- 2 teaspoons vegan Worcestershire sauce (I used Annie's)
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 bay leaves
- 8 ounces dried spaghetti broken in half
- ¾ cup dried brown lentils rinsed and drained
Optional Toppings
- vegan cheddar cheese shredded (I used Daiya Dairy-Free Cheddar Shreds)
- yellow onion diced
Instructions
- Add sauce ingredients: Add all ingredients except the dried spaghetti and lentils to the Instant Pot. Stir to combine.
- Add dry ingredients: Lay the dried spaghetti and lentils on top. Gently press them down with tongs or a spoon until just submerged.
- Pressure Cook: Lock the lid into place. Select Pressure Cook on High for 8 minutes and press Start.
- Serve: At the end of the cooking cycle, allow a 10-minute natural pressure release, then carefully release any remaining pressure. When the float valve drops, open the lid and remove the bay leaves. Using tongs or a fork, stir the spaghetti until evenly coated with sauce. Serve with your favorite toppings, like diced onions and shredded vegan cheese.
Notes
- Store leftovers in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month. When reheating, you may need to stir in a splash of water to loosen up the sauce.
Tried This Recipe? Leave a Review! 📣
I hope you love this vegan Instant Pot Cincinnati chili! It’s a high-protein one-pot meal that comes together effortlessly in the Instant Pot. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. Your reviews help others find this recipe and support my blog. Don’t forget to save this recipe on Pinterest for the next time you need a healthy Instant Pot dinner.
