Step 1

Below are the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.

Step 2

First chop your veggies and measure out the ingredients.

Step 3

Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.

Step 4

Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.

Step 5

Add lentils, veggie broth, chili beans, black beans and spices.

Step 6

Set to high pressure for 15 minutes and allow to come to pressure.

Step 7

Allow a natural pressure release.

Step 8

Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get your ideal thickness and flavor punch.

Step 9

I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker and score a quicker cook time as well. Since my crushed tomatoes were canned (LOVE muir glen's organic tomato basil) they took zero time to heat up once swirled into my piping hot pot-o-chili. Sweet!

Step 10

If you want to dive in sooner, feel free to manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are pretty forgiving like that!

Step 11

Add all your favorite toppings and dive in!