Lentil Veggie Instant Pot Chili

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Lentil Veggie Instant Pot Chili


  • 2 large green or red bell pepper, seeded and chopped
  • 1 large onion, chopped
  • 2 medium green or yellow squash (zucchini), diced
  • 3 cups (about 8 ounces) fresh mushrooms, chopped
  • 1 26-ounce container diced tomatoes, undrained
  • 1 16-ounce canned corn, drained (optional)
  • 1 16-ounce can red kidney beans, drained
  • 1 cup rinsed green lentils
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 3 cloves garlic, minced


  1. Wash and chop veggies.
  2. Push saute button on Instant Pot.
  3. Heat oil add garlic and onion; sauté for a minute or two.
  4. Turn off saute, then add remaining ingredients.
  5. Stir until combined
  6. Place lid on and lock.
  7. Press the manual button and set for 20 minutes.
  8. When timer is done, use natural release.
  9. Serve with shredded cheese, sour cream, and tortilla chips.
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I have been making veggie chili for 15 years.  Ever since my husband and I were married and we started keeping a kosher home.  The most important ingredient in chili for me?  CHEESE!  Which means no more meat chili for me.  I used to make this on the stove, but since I got my Instant Pot a year ago, I want to make everything in it!  I added lentils recently and replaced half of the beans.  My little one, LOVES lentils and despises beans.  Best of both worlds!

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