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–+ servings
Instant Pot next to spicy lentil chili in glass mug with spoon
Melissa Altman-Traub

Easy Spicy Lentil Chili - Instant Pot Recipe

5 from 4 votes
This lentil chili Instant Pot recipe is easy to make and packed with flavor. It's hearty and filling with fiber from lentils, pinto beans, and veggies. Make it for a quick family lunch or dinner.
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Prep Time 5 minutes
Cook Time 16 minutes
Build and release pressure 24 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 341
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 teaspoons olive oil light
  • ½ onion diced
  • ½ bell pepper yellow, diced
  • ½ bell pepper orange, diced
  • 1 clove garlic chopped
  • ½ cup lentils dried, brown
  • 1 cup vegetable broth or water
  • 15 ounces pinto beans low sodium, canned, drained
  • 28 ounces petite diced tomatoes canned, with juice
  • 2 teaspoons chili powder
  • ½ teaspoon cumin ground
  • ½ teaspoon oregano dried
  • ½ teaspoon cayenne pepper
  • 1 bay leaf

Equipment

  • Instant Pot
  • Cutting board
  • Chef's knife
  • paring knife
  • Large spoon

Method
 

  1. Set the Instant Pot to saute, on high for 6 minutes. Add the olive oil, onion, peppers, and garlic. Stir occasioanlly.
  2. Sort through the lentils and rinse them. Add them to the Instant Pot along with all other ingredients. Set on Pressure cook, high, for 10 minutes (it takes about 9 minutes to get up to pressure).
  3. Allow for natural pressure release, or release after 10 minutes.
  4. Remove the bay leaf and serve the chili over rice, quinoa, or noodles if desired..

Nutrition

Calories: 341kcalCarbohydrates: 62gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 283mgPotassium: 1392mgFiber: 22gSugar: 12gVitamin A: 1777IUVitamin C: 60mgCalcium: 147mgIron: 7mg

Notes

Slow Cooker Instructions: combine all ingredients in slow cooker. Cook for 4 hours on high.
Look for canned tomatoes and beans which are reduced in sodium and BPA free.
The nutrition estimate is from Spponacular, which is based on USDA data.

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