Instant Pot Lentil Chili is a very healthy and versatile dish that I love incorporating into many meals.

They are high in protein and iron which make them a great meat alternative for vegetarian meals, and this Lentil Chili is a super quick and easy meal idea for cold, rainy days or for a quick weeknight dinner.

The ingredients included here are simple things that you may already have in your kitchen!

Feel free to use a package of chili mix if you want to make things even simpler.

Ingredients Needed:

ingredients for Instant Pot Lentil Chili
  • 1 tbsp Olive oil
  • A small/medium Onion Diced
  • 1 1/2 cups Green Lentils rinsed
  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Smoked Paprika
  • 1 15 oz can Petite diced tomatoes
  • 1 15 oz can Kidney beans drained
  • 2 cups Vegetable broth – Use additional broth as needed
  • Salt and Pepper to taste
seasonings for Instant Pot Lentil Chili

The Prep Work

Start by measuring out your lentils and giving them a quick rinse under some cold water in a colander.

Inspect them like you would dry beans for small debris or imperfections.

Next, you’ll prep the rest of your ingredients. This will make throwing everything together much easier. Measure your spices and combine them into a ramekin or small bowl.

Dice your onion and mince your garlic (I cheated by using pre-minced garlic).

Sauté

Turn your instant pot on to its Sauté function and add a tablespoon of olive oil. Once it’s heated, add your diced onions and cook them until they’re just translucent. Then add your garlic and cook until it’s fragrant, which should take about a minute.

Adding The Rest

Add your vegetable broth, can of tomatoes, beans, and spices to the pot. Then add your lentils and give everything a good stir, making sure nothing is stuck to the sides of your pot.

Time To Cook Instant Pot Lentil Chili

Lock the lid on your Instant Pot and set it to the pressure cook function on High for 12 minutes. Allow the pressure to naturally release, rather than manually using the valve. This should take between 15 to 20 minutes, and once the pressure is completely released you can remove the lid and give your chili another good stir.

Clean Up?

You can take this time to clean your work area and prep any toppings you’d like for your chili.

Once your pressure is released, if you’d like, you can add more vegetable broth at this stage to get your chili to a consistency you like.

Toppings!

Now spoon your Instant Pot Lentil Chili in some bowls and top to your heart’s content! I’ve topped ours with cheddar cheese and jalapenos but I recommend trying some sliced avocado, tortilla strips, and sour cream, too!

Serve and enjoy!

Join in on the Pinning Fun over on Pinterest!

Instant Pot Lentil Chili

Samantha
Easy meatless chili in the Instant Pot
Prep Time 10 mins
Cook Time 25 mins
Course Dinner
Cuisine American, Comfort

Equipment

  • Instant Pot
  • Cutting Board
  • Measuring Spoons
  • Knife

Ingredients
  

  • 1 tbsp Olive oil
  • 1 small/medium Onion Diced
  • 1 1/2 cups Green Lentils rinsed
  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Smoked Paprika
  • 1 15 oz can Petite diced tomatoes
  • 1 15 oz can Kidney beans drained
  • 2 cups Vegetable broth Use additional broth as needed
  • Salt and Pepper to taste

Instructions
 

  • Turn Instant Pot on to Sauté, add olive oil and heat.
  • Add diced onion and cook until just translucent.
  • Add in garlic and heat until fragrant.
  • Pour in vegetable broth and mix in the rest of the ingredients.
  • Switch Instant pot to Pressure cook on high for 12 minutes.
  • Allow pressure to release naturally, then remove lid and stir. Add additional broth if needed.
  • Spoon chili into bowls and garnish with preferred toppings.
  • Serve and enjoy!

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