Instant Pot Lentil Chili is a flavorful, filling dish made from everyday ingredients like dried lentils, bell pepper, carrots, canned tomatoes, and simple seasonings. It’s an easy pressure-cooker recipe that’s naturally gluten-free and can be vegetarian or vegan when made without meat. Add ground beef or turkey if you prefer a meat version.
Instant Pot Lentil Chili
This hearty Instant Pot Lentil Chili combines texture and robust flavor while staying healthy and simple to prepare. The pressure cooker shortens the cooking time and concentrates flavors, making dinner easy on busy nights.
The recipe adapts well: keep it vegetarian or vegan by skipping meat, or brown 1 pound of ground beef or turkey for a richer, meat-based chili. Either way, the chili is ready in about an hour from start to finish.
Which Lentils Work Best for Lentil Chili?
Brown lentils are used in this recipe because they hold their shape and provide a pleasant texture. Green lentils work similarly. Red and yellow lentils break down more during cooking and will help thicken the chili, which is a good choice if you prefer a stew-like consistency. Avoid black lentils, which have a different texture and cook time.
If you prefer convenience, canned lentils can be used: substitute one 29-ounce can (or two 14-ounce cans). If using canned lentils, reduce the broth and shorten cook time (see Notes).
Is Lentil Chili Thick?
The chili thickens as the lentils soften and break down. Meat versions tend to be slightly thicker due to the added body from browned protein. Using red lentils will produce a thicker, creamier chili because they disintegrate more than brown or green lentils.
How to Make Lentil Chili in the Instant Pot
Begin by gathering all ingredients. If using meat, brown it first in the pot on Sauté; then add the chopped onion, bell pepper, carrots, celery, and a bay leaf and cook until vegetables soften. If not using meat, sauté the vegetables in oil until softened.
After sautéing, add garlic, spices, broth, lentils, and crushed tomatoes. Cancel Sauté, close the lid, set the valve to Sealing, and pressure cook on High for the recommended time. Allow a natural release for best texture.
Is This Lentil Chili Spicy?
This chili is generally mild if you use standard chili powder. Spice level depends on the chili powder brand and type you choose. If you have a hotter chili powder, start with 1 teaspoon and increase to taste. To add heat to the mild version, stir in a pinch of cayenne or a little chipotle powder.
Top the chili with your favorite garnishes: avocado, cilantro, sour cream, grated cheddar, or sliced green onions all work well. Choose toppings that match your dietary preference.
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If you try this Instant Pot Lentil Chili, please leave a comment and rating. Feedback helps refine the recipe and gives others confidence to try it.
Instant Pot Lentil Chili
Equipment
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6 or 8-quart Electric Pressure Cooker
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 pound Lean Ground Beef or Ground Turkey (optional)
- 1 Yellow Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 Carrots, chopped
- 2 ribs Celery, chopped
- 1 Bay Leaf
- 4 cups Vegetable Broth, or low sodium chicken broth
- 1½ cups Dry Brown Lentils, rinsed and drained
- 1 28-ounce can Crushed Tomatoes
- 1½ Tablespoons Chili Powder* (see Notes)
- 2 teaspoons Ground Cumin
- 2 teaspoons Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Oregano
- 1 teaspoon Kosher Salt (or ½ teaspoon table salt)
- ½ teaspoon Black Pepper
Optional Garnishes
- Grated Cheddar Cheese
- Chopped Green Onion
- Chopped Cilantro
- Sour Cream
- Avocado, in small cubes
Substitutions
- Lentils: Chickpeas
- Chili Powder: use taco seasoning or adjust with extra cumin and garlic powder
Instructions
If Using Meat, Start Here
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Select the Sauté setting on the pot. Once hot, add the meat and brown, breaking it up as it cooks. Add onion, bell pepper, carrots, celery, and bay leaf and cook about 5 minutes until vegetables soften.
If Not Using Meat, Start Here
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If not using meat, select the Sauté setting, add oil, onion, bell pepper, carrots, celery, and bay leaf, and cook 5 minutes until softened.
Continue
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Cancel Sauté, add the remaining ingredients, stir, close the lid, and set the valve to Sealing.
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Select Pressure Cook/Manual on High for 10 minutes. The pot will take several minutes to reach pressure.
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When cooking finishes, turn off the pot and let it rest for 10 minutes for a natural release. Then move the steam release to Venting to release any remaining pressure.
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Taste and adjust salt and seasonings. Serve with desired garnishes.
Notes
How Hot Do You Like It?
- The spice level depends on your chili powder. Typical chili powder is mild; if using a hot variety, reduce the amount to 1 teaspoon and increase to taste.
- To add heat, use chipotle powder or cayenne in small amounts until you reach your preferred spiciness.
Canned Lentils
If using a 29-ounce can of lentils (drained), reduce the broth to 1 cup and pressure cook for 4 minutes, then allow a 10-minute natural release.
Storage
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Thaw frozen chili overnight before reheating to preserve vegetable texture.
Calories are approximate and will vary based on whether you use meat and the broth or brands chosen.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Resources to Make this Recipe and More
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