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Instant Pot Red Lentil Chili

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A simple and hearty bowl of one-pot vegan red lentil chili that's oil-free.  It comes together in about an hour and leftovers are even better the next day.  The red lentils break down in the cooking process for a more comforting stew chili-like consistency.  It's a thicker chili, so if you prefer a thinner consistency add a little more water or vegetable broth.  

Vegan red lentil chili in a bowl with a spoon with avocado and jalapeños.

Our favorite way to serve it is on potatoes, rice, or barley.  It’s still delicious on its own but I love stretching the meal further for more leftovers.  Below I have instructions for the stovetop and instant pot with oil-free methods for sauteeing.  The time does not include how long the instant pot takes to come to pressure, which can be an additional 10-15 minutes.  

For more recipes with red lentils, try creamy red lentil dahl or curry butternut squash chickpea soup. For a slow cooker chili, try whole food plant-based quinoa chili with pinto and black beans or vegan chili with tofu meat crumbles.

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Tips

  • Stir everything together really well so red lentils don’t clump.
  • The chili powder is a spice blend, not cayenne pepper or chili flakes.
  • Remove the seeds and ribs of the jalapeño to make it less hot.
  • If cooking on the stovetop, if it’s too thin, simmer it a little longer with the lid off until it reduces.  
  • If it’s too thick, add ¼ cup more vegetable broth to thin it out.
  • Don’t substitute the diced tomatoes with crushed tomatoes, there's not enough liquid for the instant pot.  You might get a burn error.
  • I use a salt-free homemade vegetable broth, so adjust your seasoning according to your taste if using a vegetable broth that contains salt.

Topping ideas

How to make oil-free red lentil chili in the instant pot

Sauteed red onion and peppers in an instant pot.
  1. Prep your vegetables, seasonings, vegetable broth, and canned goods.
  2. Set your instant pot to saute function for 7 minutes, once hot add your vegetables, and stir frequently.  The vegetables will release liquid, which they will cook in.  For oil-free cooking, if they start to stick add 1-2 tablespoons of water to prevent them from burning.  Another option is to start out cooking the vegetables in ¼ of water or broth (or use a neutral-tasting oil).
  3. Once the vegetables are done, add the rest of the ingredients (except for the apple cider vinegar) reserving ¼ of vegetable broth if the chili is too thick at the end of cooking.  The stovetop method may need more liquid than the instant pot method.  
  4. Pressure cook on high for 9 minutes, making sure the pressure valve is set to seal.
  5. Once done let the pressure naturally release for 20 minutes, then manually release the rest.  You can also let it naturally release completely, which can take more than 30 minutes.
  6. When the instant pot chili is done it will be a little soupy, stir to combine everything together.  It will thicken up while cooling. Add the apple cider vinegar and taste to adjust for seasoning.
  7. Then serve with your favorite toppings!
Finished red lentil chili in an instant pot.

Storage

  • It will keep for 4-5 days stored in an airtight container in the refrigerator or up to 3 months in the freezer. 
  • Freeze it by itself (without potatoes or rice you might serve it with) in an air-tight freezer-safe container.
  • If frozen, thaw in the refrigerator overnight then heat up on the stove or in the microwave.
Vegan red lentil chili in a bowl with avocado slices.

As always, I hope enjoy this recipe for instant pot vegan red lentil chili that's oil-free! If you like the recipe, feel free to rate it and leave a comment.

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Vegan red lentil chili in a bowl with avocado slices.

Instant Pot Red Lentil Chili

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5 from 1 review

  • Author: Allie
  • Total Time: 45 minutes
  • Yield: 5-6 servings 1x
  • Diet: Vegan
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Description

A simple and hearty bowl of one-pot vegan red lentil chili that's oil-free.  It comes together in about an hour on the stovetop or in the instant pot.

Ingredients

Scale
  • 1 red onion, diced 
  • 1 red bell pepper, diced
  • 1 jalapeño, finely diced (remove seeds to reduce heat)
  • 3 cloves of garlic, minced
  • 1 cup (200 g) dry red lentils
  • 1 can (28 ounces (794 g)) diced tomatoes, not drained
  • 3 tablespoons tomato paste
  • 2 cans (15.5 ounces (439 g)) pinto beans, drained and rinsed
  • 2  ¼-1/2 cups (530-590 ml) salt-free vegetable broth (use an extra ¼ cup if chili is too thick)
  • 2-3 tablespoons chili powder (the spice blend not cayenne pepper or chili flakes)
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 2 tablespoons tamari or low-sodium soy sauce
  • 1 teaspoon maple syrup or agave syrup
  • 1 teaspoon apple cider vinegar

Instructions

Instant Pot:

  1. Rinse the red lentils in a strainer and set them aside.  Prep the rest of the ingredients (chopping vegetables, measuring out spices, and opening cans) to have them ready before starting the cooking process.  The beginning of the recipe can go quickly.
  2. For oil-free, set your instant pot on saute function for about 6-7 minutes, once hot add the red onion, red bell pepper, and jalapeño, stirring frequently.  Add a tablespoon of water at a time if the ingredients start to stick. (Or use a neutral-tasting oil).
  3. Add the garlic at the end of sautéing (about 1 minute-30 second left) or just add it with the rest of the ingredients.  Add water as needed if it starts to stick.  If your instant pot is losing some of its nonstick, then sauté in ¼ cup of water.
  4. Once the sauté function is done, I like to add 1-2 tablespoons of water to deglaze the pot (if you haven’t done so already).
  5. Then add the rest of the ingredients (except for the apple cider vinegar) and 2  ¼ cups of vegetable broth reserving the extra ¼ cup if the chili is too thick at the end of cooking.  Thoroughly mix all of the ingredients to prevent the lentils from clumping.
  6. Move the pressure valve to seal, close the lid, and pressure cook on high for 9 minutes.
  7. Once the timer has gone off naturally release for 20 minutes, then manually release the rest.  You can also naturally release all of the pressure, which can take more than 30 minutes.
  8. Once done, stir to combine and it will thicken up while cooling.  Add the teaspoon of apple cider vinegar, taste, and adjust for seasonings if needed.

Stovetop:

  1. Rinse the red lentils in a strainer and set them aside.
  2. For oil-free cooking, sauté the onion, bell pepper, and jalapeño until soft and the onion is translucent in a preheated pot on medium heat.  (Or use a neutral-tasting oil).
  3. Add the garlic and all seasonings and cook for 30 seconds, stirring frequently.  For oil-free, add a tablespoon of water if needed to prevent ingredients from burning.  Another option is to just cook the vegetables in ¼ cup of water.
  4. Add the rest of the ingredients (except for the apple cider vinegar) and 2  ¼ cups of vegetable broth reserving the extra ¼ cup if the chili is too thick at the end of cooking, and stir to combine.  Stir the red lentils to prevent them from clumping.
  5. Bring to a boil, then lower to a simmer, and cook covered for 30-35 minutes, stirring occasionally.
  6. If it’s too thin, simmer it a little longer with the lid off until it reduces down.  If it’s too thick, add ¼ cup more of vegetable broth to thin it out.
  7. Stir in the teaspoon of apple cider vinegar, taste, and adjust seasonings if needed.

Notes

  • Don’t substitute the diced tomatoes with crushed tomatoes, there's not enough liquid for the instant pot.  You might get a burn error.
  • I use salt-free vegetable broth, if you don't you may want to adjust the salt in the recipe.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (+20 minutes pressure release)
  • Category: main course
  • Method: instant pot, stovetop
  • Cuisine: American

 

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  1. Elaine

    Really good. I loved that the lentils cooked down. I have to hide the lentils in the recipe so nobody knows they’re there lol. I used 2 cans of baked beans (cause that’s all I had).

    Reply

    • Allie

      I'm glad you enjoyed the recipe! I definitely understand the hiding ingredients, my son will not eat onions, lol!

      Reply

  2. Kara

    I made this chili in the instant pot but the lentils became too mushy for my personal taste. However, the flavor of the chili was very very good. This recipe was very easy to make. I would definitely make this again but I think I’ll try the stovetop method next time so I can control the texture of the lentils.



    Reply

    • Allie

      I'm glad you like the flavor! Red lentils do break down a lot during cooking, when you try the stovetop method you may not need to cook the chili as long as the instructions say if you prefer the lentils to be firmer. I hope the stovetop method works for you!

      Reply