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Instant Pot Cincinnati Chili (Vegan, One-Pot & Oil-Free)

Instant Pot Cincinnati chili topped with shredded vegan cheese and diced onions.
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.
Plant Based Paradise
Prep Time 10 minutes
Cook Time 8 minutes
Time to Come to and Release Pressure 27 minutes
Serving Size 4

Equipment

  • measuring cups and spoons
  • colander
  • Instant Pot
  • 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
US Customary - Metric

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.