Instant Pot Lentil Chili

I hopped on the Instant Pot bandwagon several months ago, and am so glad I did.  I love this electric pressure cooker which has many additional functions.  I am a huge fan of one pot meals, especially those I can throw into the pot and then dinner is ready without any additional work.  I was able to create this meal in between painting and reading to my toddler.  This recipe can be modified with whatever veggies or beans you have on hand.  Enjoy!


  • 1 medium yellow onion, diced

  • 1-2 tbsp avocado, olive, canola or your favorite oil

  • 1 large red bell pepper diced

  • 1 lb mushrooms, sliced

  • 1 medium zucchini, diced (all veggies can be subbed for your favorite, those you have on hand)

  • 1 cup corn fresh or frozen

  • 1 can cooked black beans

  • 1 can cooked kidney beans

  • 1 tsp chili powder (or more depending on your spice tolerance)

  • 1 tbsp cumin

  • 1 tsp paprika

  • 1 tsp dried oregano

  • 1-2 cup veggie broth (add more if you like a soupier chili)

  • 1 cup dried green lentils

  • 14.5 oz can crushed tomatoes


  • Turn pressure cooker on to sauté setting and add oil

  • Once hot, add onions and sauté until soft, 2-3 minutes

  • Add your veggies and spices, and cook for a couple minutes, stirring frequently

  • Add remaining ingredients, stir, set to high pressure for 15 minutes and allow natural pressure release (if your crunched for time, feel free to manually release the pressure as well)

  • Add your favorite chili toppings like greek yogurt, avocado, cheese and tortilla chips. Enjoy!