Instant Pot Lentil Chili
Try this Instant Pot Lentil Chili recipe, or contribute your own.
Try this Instant Pot Lentil Chili recipe, or contribute your own.
- Carbohydrate 48.8375980008792 g
- Cholesterol 0 mg
- Fat 1.66088800012458 g
- Fiber 8.56591994195307 g
- Protein 4.51476200051029 g
- Saturated Fat 0.264803600003354 g
- Serving Size 1 1 recipe (1993g)
- Sodium 3927.41640001102 mg
- Sugar 40.2716780589262 g
- Trans Fat 0.568429400045758 g
- Calories 216 calories
Step-by-step
- Preheat your Instant Pot using the saute function.
- When hot, add onion, bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot around 6 mins.
- Stir in 3 tbsp of broth and continue to cook, stirring until onion is soft and lightly browned.
- Stir in garlic and chili powder.
- Cook 1 min, stirring constantly.
- Add lentils, tomatoes and remaining broth.
- Set pot to Manual for 15 mins.
- Let pot release pressure naturally about 10 mins.
- Add cilantro and salt to taste.
- Enjoy!
My Go-To Weeknight Meal: Instant Pot Lentil Chili
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, soccer practice, and endless work emails, the last thing I want to do after a long day is spend hours in the kitchen. That's why I've become completely obsessed with my Instant Pot. It's a lifesaver, honestly. And this Instant Pot Lentil Chili recipe has become a regular staple in our household. It's so easy, so flavorful, and incredibly versatile.
What I love most about this recipe is its simplicity. The ingredients are readily available at any grocery store, and the cooking process is incredibly straightforward. Even on my busiest nights, I can whip up this chili in under 30 minutes (including prep time!). The Instant Pot does all the heavy lifting, allowing the lentils to simmer perfectly and the flavors to meld beautifully. Plus, the leftovers are even better the next day! I often pack it for lunch, knowing I'll have a warm, hearty, and satisfying meal waiting for me.
The beauty of this chili lies in its adaptability. Feel free to experiment with different spices and vegetables to create your own unique flavor profile. I sometimes add a diced jalapeno for extra heat, or a handful of chopped spinach for added nutrients. You could also substitute different types of beans, depending on your preference. The possibilities are truly endless!
Beyond its ease and adaptability, this chili is also incredibly healthy. Lentils are a powerhouse of protein and fiber, keeping you feeling full and energized for hours. It's a perfect meal for a chilly evening, providing warmth and comfort without the guilt. And knowing I'm feeding my family a wholesome, delicious meal that I prepared quickly and easily makes me feel like a supermom (at least for a little while!).
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- Add some greens: Stir in a handful of chopped spinach or kale during the last few minutes of cooking.
- Boost the flavor: A tablespoon of Worcestershire sauce or soy sauce adds depth to the flavor profile.
- Make it creamy: Blend a portion of the chili for a smoother, creamier texture.
- Serve it up: Top with your favorite chili toppings, such as shredded cheese, sour cream, avocado, or a dollop of plain yogurt.
This Instant Pot Lentil Chili recipe is more than just a meal; it's a testament to the power of simple, wholesome cooking. It's a quick, easy, and delicious solution for busy weeknights, proving that healthy eating doesn't have to be complicated or time-consuming. So ditch the takeout menus and try this recipe – you won't regret it!
Ingredients You'll Need:
- 1 large red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- 1 large yellow onion, chopped
- 7 cups vegetable broth (divided)
- 5 cloves garlic, finely chopped
- 4 tsp chili powder
- 1 (16oz) package dry lentils
- 2 (15oz) cans diced tomatoes
