Are we tired of Thanksgiving food yet? I have to admit, it’s probably my least favorite type of food. Sure, I get excited each year about filling my plate with stuffing, green bean casserole, squash and all the mushroom gravy I can stomach, but then I’m good for the year. I’d much rather fill my plate with Indian food, thai curries, salads and pasta. Obviously. Have we met? That’s what makes up 80% of this blog.
Therefore I’m pressing pause on the Thanksgiving-themed foods and introducing my new weeknight favorite– Instant Pot lentil chili. I bought an IP a few months ago on an Amazon sale and I fell hard in love. I didn’t think I was going to go this ga-ga for an appliance but once I found the Instant Pot, I haven’t given a second look to my slow-cooker or rice-cooker. It’s just not the same. An appliance that makes meals in a fraction of the time? Sign me up.
I’ve only mentioned it a million times, but we have a newborn. Which means I have zero time to do anything, let alone make dinner. I think this is the biggest surprise that I’ve found so far; I spend pretty much all day doing nothing, yet I don’t have time for anything.
Our babe is a super snuggly one and prefers being in his mama’s arms to just about anything else. It’s magical- except when I want to cook, eat or do anything but hold him. But, I know this time is so fleeting and the fourth trimester is almost through, so I’m holding him tight and making sure BL knows his way around the Instant Pot.
However, I should mention that I’ve got a slew of IP recipes coming soon (including a no-knead whole grain crusty bread!) so if you’ve ever thought about getting one, now is the time. My bet is that Amazon or other retailers will have it on sale for Black Friday, so there’s always that.
Thick, hearty and packed with plant-based protein. You’re going to love this Instant Pot vegan lentil chili.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Instant Pot Vegan Lentil Chili! Looking for a healthy, quick chili? Try this vegan and gluten-free lentil chili, with directions for the slow-cooker.
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves minced garlic
- 2 carrots, chopped
- 1–2 jalapeños, chopped
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2–3/4 teaspoon salt
- 1 (15 ounce) can crushed tomatoes
- 1 (28 ounce) can fire roasted diced tomatoes
- 2 cups brown or green lentils (I used French green lentils for this, I find they hold their shape best)
- 4 cups vegetable broth
- 1 teaspoon fresh lime juice
- 1/2 cup chopped fresh cilantro
- Press the saute button on the Instant Pot. Heat the olive oil in the pot, then add the onion, garlic, carrots and jalapeños and saute until soft, about 3-4 minutes.
- Add the spices and remaining ingredients except for lime juice and cilantro, then cover. Cook on high pressure for 15 minutes, then quick-release.
- Stir in lime juice and cilantro, and serve.
To make in the slow-cooker, saute the oil in a medium skillet over medium heat. Add the onion, garlic, carrots and jalapeno and saute until soft, about 4-5 minutes.
Stir in the spices and cook an additional minute. Transfer the entire mixture to the slow cooker along with remaining ingredients except for lime and cilantro and cook on high for 4 hours until lentils are tender. Stir in lime juice and cilantro and serve.