Pressure Cooker Vegan Lentil Chili is a healthy and filling hot meal, packed with loads of flavor, that can be on your table in less than 30 minutes.
Pressure Cooker Vegan Lentil Chili is a healthy and filling hot meal, packed with loads of flavor, that can be on your table in less than 30 minutes. This recipe is so easy and so delicious.
It’s just a matter of chopping the vegetables and tossing them into the Pressure Cooker.
One of my readers, Cheryl Roy Munn, was kind enough to share her Vegan recipes with me. Most of them started out as slow cooker recipes and she has asked me to convert them to the Pressure Cooker.
Cheryl says that she always cooks with organic ingredients. Since giving up meat and dairy, her body feels much better and stronger.
You always want to rinse your lentils and remove any debris that might be found in your bag of lentils.
In just five short minutes, your Pressure Cooker will turn all your ingredients into a rich and thick chili.
Garnish your Pressure Cooker Vegan Lentil Chili with fresh sliced avocado and Cheryl’s famous Pressure Cooker Rockin’ Hot Sauce.
For another delicious and comforting recipe, check out my Vegan Pressure Cooker Corn Chowder Soup.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board
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Here is the handy printable recipe:
- 2 cups Green Lentils
- 4 cups Crushed Tomatoes (San Marzano)
- 3 cups Water or Vegetable Broth
- 4 cups Red Beans cooked
- 1 large Yellow/Brown Onion chopped
- 6 cloves Fresh Garlic crushed and minced
- 2 large Red Pepper chopped
- 1 large Yellow Pepper chopped
- 3 Tablespoons Chili Powder
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Dried Parsley Flakes dried
- 1 1/2 Tablespoons Ground Coriander
- 2 teaspoons Pink Himalayan Salt
- 1 1/2 teaspoons Paprika
- 1 can Coconut Milk
- Rinse lentils and remove any foreign debris.
- Add all ingredients to your Pressure Cooker cooking pot.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 5 minutes.
- When Beep is heard, allow a full Natural Pressure Release.
- Add all ingredients and cook on LOW for 8- 10 hours, or HIGH for 4-6 hours.
Roslyn Konter says
I have a favorite vegetarian chili recipe and am just starting to use an Instant pot. Can I just use the same recipe and do it on the chili setting on the instant pot?
A friend referred me to your page!
Check my various chili recipes as there are some adjustments for cooking under pressure. Jill
You really are the best . Thank you for sharing your knowledge and gift so that I can cook for my family with confidence !
Thank you, Lily. Jill
I get the BURN warning with this recipe! Anyone else experience that?
Made this tonight and it was amazing! I omitted the coconut milk and halved the recipe. We are not a vegan household but everyone loved this dish!
Alicia Bayer says
I love that you have vegan recipes on your blog! We’re not vegan (though I do cook vegetarian) but I try to use as few animal products as possible. This looks delicious. I’m sure the coconut milk makes it really rich, too.
Really excellent (and even better if you add some chopped seitan or TSP at the end for some extra texture), but as a warning, I made a half recipe and still ended up with 2 quarts of chili… the serving size quoted is HUGE, something like 2+ cups/person. In retrospect, should have known from just adding up the starting volume in the recipe… 😀
cheryl Munn says
Thank you very much!! So glad you liked it!! It is enough chili to feed a crowd or freeze for those night you don’t want to cook but want a warm comforting dish.
Hi Cheryl!!!!! Hope you are doing well. This is a fantastic recipe. 🙂 Jill