Insta-pot Lentil Chilli

Nutritious, oil free, filling, simple, delicious.

I love lentils! They provide you with a high dose of protein, taste amazing, have a lot of fiber.

I simply love to soak the lentils overnight, put all ingredients into the pot in the morning and come back to lunch after workout to this simple, delicious meal.

TIP: If you don’t have an insta-pot, you are wasting a lot of time in the kitchen. Many of my clients don’t have time for meal prep and insta-pot is a game-changer for people who want to roll with simple recipes and don’t want to spend a day by the stove.


Lentil Chilli
Prep Time
15 mins
Cook Time
30 mins
Soak time
12 hrs
Total Time
50 mins
Course: Main Course, Soup, vegan
Cuisine: Indian, Mexican, vegan
Keyword: avocado, lentils, shallots
Servings: 4
  • 250 g Brown lentils dried
  • 250 g Black lentils dried
  • 1 big Onion
  • 2 medium Tomatoes
  • 2 cloves Garlic
  • 1 stick Cinnamon
  • 200 g Wild Garlic when in season
  • 3 tsp Cocoa powder
  • 2 tsp Mexican spices mix The main spices are smoked red pepper, cillantro, sweet pepper, ground bay leaf, chilli flakes
  • 2 jalapeno peppers
  • 300 g Muschrooms baked
  1. Pre-soak the lentils over-night or for 12 hours if you are using dried beans.

    Change the water before cooking.

  2. Put all ingredients into instant pot and pressure cook for 30 minutes.

  3. Meanwhile, bake mushrooms until they get dry. I used 190°C for 30 minutes with venting.

  4. Mix in the mushrooms after cooking

  5. Best served with a toast (or grains), avocado, sprinkle with lemon juice and cilantro.

    Grains complement the amino-acid profile of legumes, making them a complete protein.

Lean, powerful, healthy with nutrition approach that works for you

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