Instant Pot Red Lentil Chili

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.  

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.  

How to Make Oil-Free Red Lentil Chili in the Instant Pot

1.  Prep your vegetables, seasonings, vegetable broth, and can 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.  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.  
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 10 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!

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 down.  
• If it’s too thick, add ¼ cup more of 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 and if using a vegetable broth that contains salt.

Storing

• 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.

More Hearty Vegan Oil-Free Recipes

• Whole food plant-based quinoa chili
• Butternut squash lentil soup
• Vegan Shepherd’s Pie
• Oil-Free Potato Hash

As always, I hope enjoy this recipe for instant pot vegan red lentil chili that's oil-free!

Instant Pot Red Lentil Chili

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★★★★★

5 from 1 reviews

• 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.

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Ingredients

Scale 1x2x3x

• 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

Toppings

• Diced red onion
• Fresh chopped cilantro
• Cashew lime crema
• Cilantro cashew cream
• Avocado
• Lime juice
• Pickled radishes

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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.
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 10 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. Sauté the onion, bell pepper, and jalapeño until soft and the onion is translucent.
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.

Equipment

instant pot

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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

Keywords: Red lentil chili recipe, Vegan one pot red lentil chili, Instant pot red lentil chili vegan