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Instant Pot Lentil and Quinoa Chili

Recipes

Combine lentils and quinoa in this hearty, flavorful meatless chili made easily and quickly in the Instant Pot!

Combine lentils and quinoa in this hearty, flavorful meatless chili.

Perhaps you have someone in your house that loves lentils – or, maybe you are simply looking for a basic, easy dinner that you can dump in your Instant Pot and walk away… something that will warm up your belly and is relatively healthy too.

Then this might just fit the bill.

Combine lentils and quinoa in this hearty, flavorful meatless chili.

Lentils are a pretty big deal around my house – they are, afterall, my girls’s favorite food. They have a permanent residence in my pantry.

Combine lentils and quinoa in this hearty, flavorful meatless chili.

Then this chili came along.

It’s absolutely amazing – flavorful, rich, easy, and cooks quite fast in your Instant Pot. You need to have a recipe like this – not just for the sheer fact that it’s full of flavor, but because it’s an incredibly healthy dish that you can pull together despite a frantic schedule.

This soup is full of protein from the lentils and the peruano beans, and a bowl of it has some pretty hefty nutrients.

I topped mine with cheese, & chopped green onions, but you can also add a little dollop of sour cream or greek yogurt, too.

Let us know how it turns out for you – it’s one of my kiddos favorite foods and a staple dinner that’s on my regular dinner rotation.

Instant Pot Vegetarian Lentil Chili
2016-12-31 03:53:48
Serves 8
Combine lentils and quinoa in this hearty, flavorful meatless chili.
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Prep Time
5 min
Cook Time
20 min
Total Time
35 min
Prep Time
5 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 onion, diced
  2. 4 cloves garlic, minced
  3. 1 stalk of celery, chopped
  4. 2 bell peppers diced
  5. 1 15 oz can diced tomatoes
  6. 4 C. vegetable broth
  7. 1 can water (use the can from the tomatoes)
  8. 1 C. brown or green lentils, dry
  9. 1 15 oz can pinto beans (or, use your own cooked beans('
  10. 3 tsp chili powder
  11. 2 tsp cumin
  12. 1 1/2 tsp oregano
  13. 1/3 C. quinoa, uncooked & rinsed
  14. 1 can 8 oz tomato sauce
  15. 1 1/2 tsp sea salt or, to taste
  16. 1/2 tsp black pepper
Instructions
  1. Place all ingredients in your Instant Pot, in no particular order.
  2. Top with the lid, close the valve and set the timer for 20 minutes on high (manual) pressure.
  3. Once the pot beeps, allow to release naturally for 10 minutes, then quick release.
  4. Serve with shredded cheese, Greek yogurt, sour cream, green onions, cilantro or even avocados.
Notes
  1. For a change of pace, serve over baked potatoes.
Adapted from Aggie's Kitchen
Adapted from Aggie's Kitchen
Rebooted Mom https://www.rebootedmom.com/

Looking for more Instant Pot recipes? You might want to try our Pulled Tandoori Chicken, Zesty Cabbage Soup, Creamy Chipotle Refried Beans or see more Instant Pot recipes HERE.

Shared by Sheryl

Comments

  1. Jenn W says

    October 2, 2022 at 8:12 am

    How would this be in crock pot?

    Reply
    • Sheryl says

      October 5, 2022 at 8:32 am

      I haven’t tried it that way. I don’t see why it wouldn’t work – you’ll just have to give it more time to cook. I’d say at least 4 hours (on low), keep an eye on it and add additional liquid if you feel like it needs more. Let me know how it goes, Jenn.

      Reply
  2. Dani says

    January 16, 2023 at 5:30 pm

    This is one of our absolute favorite dinners! A hit with everyone. I use whatever beans we have on hand, I also add zucchini and corn to ours

    Reply
    • Sheryl says

      January 18, 2023 at 8:19 am

      It is here too… and it’s really affordable, which makes it a winner all around. Especially when grocery prices are at an all time high. Thanks, Dani!

      Reply

Trackbacks

  1. Healthy Recipes | Instant Pot Resources says:
    January 3, 2017 at 7:34 pm

    […] Vegetarian Lentil Chili […]

    Reply
  2. Barbecue Lentils (Vegan, Gluten free and Dairy free) says:
    August 5, 2017 at 12:20 am

    […] – not only are they incredibly inexpensive, they are versatile too. You can tuck them into meatless chili, use them to make hummus, and even hide them in marinara sauce […]

    Reply
  3. First Instant Pot experience – Journey to 100 and Beyond! says:
    September 14, 2018 at 3:21 am

    […] Costco last night! We had been thinking about getting one for a long time. They had been recommended to us by a number of people. With some travel coming up we got to thinking the instant pot would allow us to cook out of our hotel room or an Airbnb very easily. So we decided it was time to pull the trigger and we bought one. Rather than try our first attempt on a road trip next week we got it out and cooked Instant Pot Vegetarian Lentil Chili using slight modifications to a recipie found at rebootedmom.com. […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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