Easy Instant Pot Vegetarian Chili – Recipe Redux

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  • Yield: Serves ~8


  • 2 tablespoons olive oil
  • 1 yellow onion, diced (approx 1 cup)
  • 1 green bell pepper, seeded and diced (approx 1/2 cup)
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, stemmed, seeded, and finely diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon chipotle powder
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons salt
  • 4 cups vegetable broth
  • 1 cup dry brown, black or green lentils, rinsed
  • 1/2 cup uncooked quinoa, rinsed
  • 1 (15 ounce) can diced tomatoes, with liquid
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • Optional toppings: avocado, cilantro, jalapenos, shredded cheddar cheese, Greek yogurt


  1. Set your instant pot to saute function. Add olive oil and let heat up for a minute or two.
  2. Add onion and bell pepper and saute for 3-5 minutes. Add garlic and jalapeno and let cook until fragrant, about one minute.
  3. Stir in the chili powder, cumin, chipotle powder, cocoa powder and salt until fragrant and vegetables are coated, about 30 seconds.
  4. Pour in vegetable broth. Add lentils, quinoa, diced tomatoes, tomato sauce and kidney beans. Stir ingredients together.
  5. Place the lid on the Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 15 minutes. Allow natural pressure release (or if you’re in a hurry, carefully turn quick release valve to venting to release the steam).
  6. Stir chili before serving.


*To make in the slow cooker: Add all ingredients (except olive oil) to slow cooker. Cover and cook on low for 7-8 hours or high for 3-4 hours.