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Instant Pot Mushroom Chilli

Instant Pot Mushroom Chilli

Delicious and super easy vegetarian or vegan Mushroom Chili pressure cooked very quickly
Course Main Course
Cuisine American, British


  • Instant Pot or pressure cooker


  • 370 g mushrooms white or chestnut, chopped in a food processor or Thermomix
  • 120 g red onion chopped
  • Half to 1 teaspoon ground cumin to taste
  • 1 tsp of smoked paprika
  • 1 tsp raw cacao powder or unsweetened cocoa powder
  • Chilli flakes to taste optional, if cooking for children or people who don’t like hot spicy food, you can add the chilli flakes at the end or to the plates of those who do like them
  • 2 tsp soy sauce
  • Drizzle of fish sauce unless you’re keeping it vegan
  • 1 tin of cooked black beans of your choice you can also batch cook, portion up and freeze black beans then add them to this chilli to pressure cook from frozen, no need to change the timings
  • 1 tin tomatoes + a splash of water to rinse the tin out and add to the pot no waste round here
  • 1 tsp vegetable stock paste
  • 1-2 squares dark chocolate it will add depth of flavour, I particularly like Green & Blacks 70% or 85% chocolate


Have you got a Thermomix? Halve the mushrooms and chop them 2 seconds on speed 4, open up and scrape down the walls. Chop 2 more seconds at speed 4. Then transfer to the inner pot. You could also do it in a food processor. The onion I chopped afterwards in the Thermomix for 5 seconds on speed 5.

  • Place all the ingredients in the inner pot. Stir.
    Chopped mushrooms, paprika, cumin, red onion, black beans and chopped tomatoes in Instant Pot's stainless steel inner pot - seen from above
  • Make sure the sealing ring is properly in place. Lock the lid in. Make sure the steam release is set to Sealing.
  • Press Pressure Cook and programme 3 minutes, high pressure, at the end of pressure cooking time wait 3 minutes and then do a quick pressure release. Don’t worry if you’re not around to do the quick pressure release, let it be on keep warm and enjoy life.
    Just after pressure cooking - Vegetarian Instant Pot Mushroom Chilli
  • Stir in 1-2 squares of dark chocolate at the end to add depth of flavour.
    Mushroom chilli seen from above after pressure cooking, stirring and adding chocolate to melt


Vegetable Stock Paste Recipe.
*Instant Pot Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example this recipe in particular has a 3 minute NPR followed by a QPR. You wait for 3 minutes at the end of the pressure cooking time and then do a QPR by setting the steam release to Venting.
Keyword mushrooms