Instant Pot Lentil Chili
An easy and healthy vegetarian chili, loaded with vegetables, lentils, and is made in the Instant Pot.
Servings: 6 servings
Calories: 349kcal
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 3 cloves garlic minced
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 medium sweet potatoes peeled and diced
- 1 cup red lentils
- 14 ounces diced tomatoes
- 14 ounces tomato sauce
- 15 ounces pinto beans drained and rinsed
- 1 ½ cups frozen corn
- 4 cups vegetable broth
Toppings:
- plain Greek yogurt
- shredded cheddar cheese
- chopped green onions
- tortilla chips
Instructions
- Turn the Instant Pot onto the brown/saute function.
- Add the olive oil.
- Add the onion and red bell pepper and cook until slightly softened, about 5 minutes.
- Add the garlic, stir, and cook one more minute.
- Add the chili powder, cumin, smoked paprika, and salt, and stir to combine.
- Add the sweet potatoes, lentils, diced tomatoes, tomato sauce, beans, corn, and broth, and stir well to combine.
- Place the lid on the Instant Pot and seal the vent.
- Cook on HIGH for 8 minutes. After 8 minutes, carefully open the pressure valve to let the pressure do a quick release of pressure. I like to place a towel over the vent and tap the valve with the back of a spatula to disperse the steam and prevent any hot steam from burning me.
- Serve topped with plain Greek yogurt, shredded cheese, green onions, and tortilla chips. Enjoy!
Nutrition
Calories: 349kcal | Carbohydrates: 59g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1441mg | Potassium: 1237mg | Fiber: 20g | Sugar: 10g | Vitamin A: 8445IU | Vitamin C: 41mg | Calcium: 117mg | Iron: 7mg