• Total time 40 minutes
  • Portion size 6 servings

Ingredients

Method

Press Sauté and set to More on 6- to 8-quart Instant Pot. Add oil, garlic, onion and salt; cook, stirring often, until softened, 4 to 5 minutes. Add chili powder, coriander, cumin, paprika and tomato paste; cook, stirring often, until fragrant, about 1 minute. Stir in 2 cups water, scraping bottom of pot. Stir in tomatoes, peppers, lentils and quinoa.

Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 8 minutes (takes about 15 minutes to come to pressure). When cooking finishes, press Cancel; open Pressure Release Valve to release steam.

Open lid. Stir in kidney beans. Divide among bowls; top with sour cream, cilantro and avocado (if using).

Test Kitchen Tip: If you like spice, add one finely chopped chipotle pepper in adobo sauce along with the spices.

Nutritional facts PER SERVING: about

  • Fibre 12 g
  • Sodium 618 mg
  • Sugars 10 g
  • Protein 16 g
  • Calories 299
  • Total fat 7 g
  • Potassium 1,002 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 48 g

%RDI

  • Iron 49
  • Folate 79
  • Calcium 12
  • Vitamin A 14
  • Vitamin C 105
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Lunch & Dinner

Instant Pot Lentil-Quinoa Chili

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