Chop the veggies - onions, tomatoes, carrots, red and green bell pepper. Keep them aside.
Start the instant pot in saute mode and add oil to it.
Once it is hot enough, add chopped onions and garlic.
Let them cook until the onion turns into light pink color.
To this, add chopped carrots and let them fry for a couple of minutes.
Now add chopped bell peppers and mix it well.
Add finely chopped tomatoes to the Instant pot and mix it well.
Now add the spice powders - dried oregano, red chili powder, cumin powder, pepper powder, and salt. Give this a good stir.
It's time to add the cooked kidney beans. Traditionally chili uses black beans, and you can use them here instead of kidney beans.
Add water or vegetable broth and mix it well. If you are cooking kidney beans at home, you can use the water in which kidney beans have been cooked.
At this stage, if you want hands-free cooking, switch off the Instant pot saute mode and close the lid.
Start the Instant pot again using manual or pressure mode and cook it for 5 minutes on HIGH pressure.
Once the Instant pot beeps, switch it off. Wait for 10 minutes and do a quick pressure release carefully.
At our home, we like the veggies to be crunchy. So I mashed the beans using a potato masher and cooked them for 10 minutes using sautee mode. Traditionally, chili is simmered in an open pot for 30 to 40 minutes, giving a creamy texture.
Stir it well, and healthy vegan chili is ready to serve!