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Pressure Cooker Lentil Chili - lentils take just 14 minutes to cook in a pressure cooker - this vegetarian/vegan chili is deliciously hearty

Pressure Cooker/Instant Pot Lentil Chili Recipe

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 296 kcal
Author Jeanette

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onions chopped
  • 3-4 cloves garlic minced
  • 2 carrots chopped
  • 1 celery stalk chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper optional
  • 1 1/2 cups crushed tomatoes 15 -ounce can
  • 2 cups dry lentils picked through for stones, rinsed and drained, I used a combination of French green lentils and brown lentils
  • 3 cups low sodium vegetable broth
  • salt to taste
  • 1/4 teaspoon pepper

Instructions

Stovetop Pressure Cooker Method

  1. Heat oil in pressure cooker. Add onions, garlic, carrots and celery. Saute until onions are softened and lightly browned, about 3-4 minutes. Add chili powder, cumin, coriander, oregano, mustard, and cayenne (if you like a little heat) and stir well for a minute or two. Add tomatoes, lentils, broth, salt to taste, and pepper. Pressure cook for 14 minutes or until lentils are tender.

Instant Pot Method

  1. Select "Saute" setting on Instant Pot. Add oil and let heat up. Add onions, garlic, carrots and celery. Saute until onions are softened and lightly browned, about 4 minutes. Add chili powder, cumin, coriander, oregano, mustard and cayenne (if you like some heat) and stir well for a minute or two. Add tomatoes, lentils, broth, salt to taste, and pepper. 

  2. Select "Cancel," then close the lid. Turn steam release handle to "Sealing" position. Select "Bean/Chili" and set time for 14 minutes (note: if you use red lentils, cooking time will be less ~ 7-8 minutes). Press "Cancel" and let Instant Pot naturally release pressure until float valve drops down and lid unlocks; alternatively, press "Cancel" and let Instant Pot naturally release for 10 minutes; then turn steam release valve to "Venting" until float valve drops down and lid unlocks.

Recipe Notes

You may want to add more broth or water after cooking to thin the chili depending on the type of lentils you use. I've used sprouted lentils, as well as a combination of French green lentils and brown lentils, and found 3 cups of broth to be sufficient.

1 Freestyle point per serving.

Nutrition Facts
Pressure Cooker/Instant Pot Lentil Chili Recipe
Amount Per Serving
Calories 296 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 596mg26%
Potassium 935mg27%
Carbohydrates 49g16%
Fiber 22g92%
Sugar 6g7%
Protein 18g36%
Vitamin A 4225IU85%
Vitamin C 11.6mg14%
Calcium 86mg9%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.