Instant Pot Lentil and Red Bean Chili

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recipe by Molly Patrick

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

Lentil and Red Bean Chili

Inspired by:

recipe updated May 7, 2020


  • Yellow onion icon
    Yellow onion
    about ½ cup (82g)
  • Carrot icon
    1 cup (130g)
  • Garlic clove icon
    Garlic clove
  • Green bell pepper icon
    Green bell pepper
    1 cup (151g)
  • Lentils icon
    about ½ cup (101g)
  • Dried red beans icon
    Dried red beans
    about ½ cup (92g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ tsp (1g)
  • Chili powder icon
    Chili powder
    1.5 tsp (4g)
  • Allspice icon
    about ½ tsp (1g)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (2g)
  • Dried oregano icon
    Dried oregano
    about ½ tsp (0g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    411g (about 1¾ cups)
  • Coconut aminos icon
    Coconut aminos
    2 tbsp (30g)
  • Ground coriander icon
    Ground coriander
    about ½ tsp (1g)
  • Tomato paste icon
    Tomato paste
    about ¼ cup (79g)
  • Salt icon
    1 tsp (6g)
  • Water icon
    1.5 cups (360ml)
  • Frozen corn icon
    Frozen corn
    1 cup (165g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add yellow onion, carrot, garlic clove and green bell pepper to the inner pot
  3. Sauté while stirring occasionally - approx 5 min
  4. Add ground cumin, cayenne pepper, chili powder, allspice, smoked paprika, dried oregano, canned diced tomatoes, coconut aminos, ground coriander, lentils, dried red beans, tomato paste and salt to the inner pot
  5. Stir until combined - approx 1 min
  6. Add water to the inner pot
  7. Stir until combined
  8. Cancel - Sauté
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 30 min
  11. Natural release
  12. Stir frozen corn into the inner pot
  13. Serve
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