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Instant Pot Lentil Chili

An easy and healthy vegetarian chili, loaded with vegetables, lentils, and is made in the Instant Pot.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: chili, lentils, sweet potaotes, vegetarian, healthy, red bell pepper, dinner, soup, main dish
Servings: 6 servings
Calories: 349kcal
Author: Taylor


  • Pressure Cooker


  • 2 tbsp olive oil
  • 1 white onion diced
  • 1 red bell pepper stem and seeds removed, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp 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 1/2 cups frozen corn
  • 4 cups vegetable broth


  • plain Greek yogurt
  • shredded cheddar cheese
  • chopped green onions
  • tortilla chips


  • 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!


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