Instant Pot Lentil Chili
Ingredients
The chili
-
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, picked through, and drained
-
1
28-ounce can
Crushed Tomatoes
-
1½
Tablespoons
Chili Powder
-
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
Instructions
- If using meat, sauté it in the pot until browned, then add onion, bell pepper, carrots, celery, and bay leaf, cooking until softened.
- If not using meat, heat oil in the pot and add onion, bell pepper, carrots, celery, and bay leaf, cooking until softened.
- Cancel sauté mode, add the remaining ingredients, stir, close the lid, and set the valve to sealing.
- Select pressure cook/manual and set for 10 minutes on high pressure.
- After cooking, let the pot sit for 10 minutes for natural release, then vent the remaining steam.
- Taste and adjust salt if needed, then garnish and serve.
Nutrition Facts (estimated)
Servings
8
Calories
339
Total fat
10g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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