Loaded Veggie Lentil Chili In the Instant Pot

Instant Pot lentil chili packed with veggies, corn, mushrooms and chili seasonings! Lentil chili is my favorite way to make Instant Pot chili since the lentils absorb the excess water and leaves you with a super thick and hearty chili!

EQUIPMENT

• 1 Instant Pot or other brand electric pressure cooker

INGREDIENTS  

• 1 onion diced
• 4 oz mushrooms diced
• 1 red bell pepper diced
• 1 lb brown lentils rinsed
• 1 can black beans, drained and rinsed
• 1 28 oz can crushed tomatoes
• 1 15 oz can diced tomatoes
• 2 tbsp southwest chipotle Mrs Dash
• 1.5 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tsp liquid aminos or sub salt to taste
• 4 cups veggie broth or water
• 3/4 cup pea protein crumbles or TVP

Add in after cooking

• 1 cup frozen corn
• 3 cups chopped kale
• 2 tbsp date syrup optional
• diced avocado
• sour cream or cashew cream
• diced green onions
• shredded cheese

INSTRUCTIONS 

• 1. Heat up the Instant Pot on sauté mode and add in the onions and mushrooms. Cook for 3-4 minutes in oil or veggie broth til the mushrooms start to soften.
• 2. Add in the rest of the ingredients from bell pepper to pea protein crumbles and stir. Put on the lid and set the valve to the sealing position. Pressure cook for 10 minutes with a 20 minute natural release. Stir in the frozen corn and kale at the end. Top with avocado, green onions and cheese or sour cream to serve.