Can you substitute a slow cooker for an instant pot?

Yes! For most recipes, the Crock Pot can be substituted for the Instant Pot . The exception is frozen meat. While you can cook frozen meat in an Instant Pot, you cannot do this in the slow cooker as it keeps the meat in an unsafe temperature zone for too long.

How do you thicken chili in an instant pot?

How to Thicken Instant Pot Chili Thicken with Cornstarch (2 minutes): Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. ... Thicken by Simmering (20 minutes): If time allows, I prefer this method. Feb 26, 2024

What is the low equivalent of slow cooker on Instant Pot?

Low on the Instant Pot Slow Cooker Function is like the keep warm on a traditional slow cooker. The low setting reaches about 170 degrees F. Normal on the Instant Pot Slow Cooker Function is equivalent to low heat on a traditional slow cooker .

Why did my chili burn in the instant pot?

An improperly sealed lid can cause the Instant Pot to just cook and cook your contents as it attempts to reach pressure. This will lead to scorching and then a burn notice. Make sure that you're using enough liquid.

What is the best thickener for chili?

Cornmeal is one of our go-to thickening agents for chili . Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Should chili be thick or soupy?

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like ; it's a definite stick-to-your-ribs creation.

How does a slow cooker compare to an Instant Pot?

Cooking method: A crock pot or slow cooker cooks food by simmering it slowly over a long period of time, usually several hours. An instant pot, on the other hand, is a multi-cooker that can pressure cook, slow cook, sauté, steam, and even bake food. It uses high pressure and steam to cook food quickly.

What is the difference between a slow cooker and an Instant Pot?

Slow cookers cook food at a lower heat for a longer period of time, whereas Instant Pots have multiple cooking functions, including ones for rice and grains, sauté, and pressure cooking, which is used to cook food at a higher heat for a shorter period of time.

Why is an Instant Pot better than a slow cooker?

Time: The pressure cooking function of the Instant Pot allows it to cook food much faster than a slow cooker . For instance, a pork shoulder in a slow cooker takes at least 6 hours on high to become shreddable. In an Instant Pot, you can have pulled pork in an hour.

What is the equivalent of 8 hours on low in slow cooker?

Adapting recipes Time Chart for Adapting Recipes If the recipe says: Cook on LOW: Cook on HIGH: 15-30 minutes 4-6 hours 1 1/2-2 hours 35-45 minutes 6-10 hours 3-4 hours 50 minutes to 3 hours 8-16 hours 4-6 hours

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (2024)

Home » Recipes » Soups » Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!}

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4.77 stars (190 ratings)

Oct 26, 2017157

Healthy and hearty, this simple lentil chili, filled with smoky, spicy, delicious flavor, is made even easier thanks to the Instant Pot! And because I love ya, I’ve included stovetop and slow cooker instructions, too.

Chili season is in full swing around here.

I know this because the air is crisp and chilly, leaves are falling, I dream of donuts, and football is on (constantly).

Yep, chili season (some archived go-to chili recipes here).

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (1)

I actually feel a tad bit guilty that I’m just now giving you the recipe for this Instant Pot lentil chili.

I made it constantly last fall/winter.And it is amazing. Like, so amazing, I want to weep.

After making it for probably the 20th time, last week I did something bold and rebellious and officially declared it my favorite chili ever.

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (2)

You might be wondering why I haven’t shared it before now…you know, if I’m crying over it’s wonderfulness and all.

Because of all the other recipes screaming at me to get posted ASAP, of course!

Sometimes I think my head might explode with all the deliciousness I feel compelled to share.

But now I’m sharing lentil chili with you, and your life will forever be changed for the better. I just know it.

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (3)

This lentil chili recipe is another Instant Pot wonder.

It’s made to start to finish in the awesome little machine.

But if you don’t have a pressure cooker/Instant Pot, no worries! I’ve included stovetop and slow cooker instructions in the recipe as well.

Honestly, it’s the flavor and texture and heartiness and good-for-you qualities of this chili that make it a real winner.

It also convertseasily to a meatless meal (equally delicious with or without the ground meat).

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (4)

Because lentil varieties tend to cause a bit of angst, I’ve included a quick note below the recipe.

Basically (let me just go ahead and recap for you), I have always used average and yummy brown lentils in this chili recipe.

I snag them on Amazon (the Bob’s Red Mill brand) or pick some up in the bulk bins of my local grocery store (Winco).

But I think other varieties could definitely be subbed in.

Green lentils tend to take a bit longer to cook, and red lentils break down into a creamy mishmash of tastiness, so keep both of those factors in mind if you switch out the lentils.

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (5)

In this delicious (and crazy popular!) Smoky Lentil and Potato Soup recipe, I use a combination of brown AND red, which lends a wonderful creaminess to the soup.

You could do the same in today’s lentil chili recipe, although personally, I like the texture of the brown lentils.

Because this recipe is so easy to throw together in the Instant Pot, and because it can be loaded up with every topping imaginable (chili heaven), this lentil chili is an easy favorite.

I hope this chili gets you through chili season with as much happiness as it has me.

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!} (6)

What To Serve With This:

My favorite cornbread
Chili toppings (go crazy!)

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Instant Pot Lentil Chili

Yield: 6 servings

Prep Time: 35 minutes mins

Cook Time: 10 minutes mins

Total Time: 45 minutes mins

4.77 stars (190 ratings)

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Ingredients

1 pound lean ground beef or turkey, optional
½ cup chopped yellow or white onion
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 (28-ounce) can crushed tomatoes
4 cups low-sodium chicken broth
1 ½ cups (about 340-397 grams) brown lentils, rinsed, picked through and drained
1 medium green bell pepper, cored, seeded and small diced
1 ½ tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon black pepper
All the chili toppings your heart desires

Instructions

Instant Pot: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
Stovetop: In a 5- or 6-quart potover medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
Add additional broth, if desired, to thin out the chili.Add additional salt and pepper to taste, if needed.Serve with any and all chili toppings your heart desires.
Slow Cooker: In a 10- or 12-inch skillet over medium heat,brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the ground meat to the insert of a 6-quart or larger slow cooker.Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
Cover the slow cooker and cook on low for 6-8 hours.Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Author: Mel

Serving: 1 Serving, Calories: 346kcal, Carbohydrates: 42g, Protein: 34g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 613mg, Fiber: 17g, Sugar: 7g

Recommended Products

6-quart Instant Pot

Wooden Spoon

Other Recipes Like This:

Thick and Creamy Lentil Soup with Lemon {Instant Pot or Stovetop}

Smoky Lentil and Potato Soup {Pressure Cooker or Stovetop}

Curried Lentil and Sausage Soup with Toasted Almonds

Green Lentil Soup with Curried Brown Butter

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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posted on October 26, 2017 (last updated March 21, 2024)

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157 comments on “Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!}”

Jacqueline King — February 1, 2024 @ 4:04 pm Reply
My husband absolutely loves this chili I’ve been making it for over 3 years! In the winter we honestly cook this lentil chili once a week!! Tons of leftovers for lunch. Best recipe award
Leah — January 23, 2024 @ 2:02 pm Reply
Instant pot method – it came out too watery and watered down the taste of spices. Need to decrease the liquid content for instant pot since you are not simmering it down. I’ve had better chili recipes so it was a disappointment 🙁
Clarissa Eads — December 24, 2023 @ 10:58 am Reply
I make this all the time now. Easy weeknight meal in the instant pot. Filling and delicious and lasts at least 2 days.
It’s not too spicy and my 4 year old will eat it.
I don’t measure the onion – just add a small one, and I use coconut sugar. Otherwise I follow the recipe closely and it doesn’t disappoint! 🙂
Meme — November 20, 2023 @ 8:40 pm Reply
Another family fav. I think it tastes even better in the instant pot. We usually make it meatless. I used part brown lentil and part red lentil, add a can of black beans, pinto beans, and one chopped up carrot. We recently had to make it without onions. I tossed in a small amount of smoked paprika to the pot for extra flavor and made caramelized onion slices on the stovetop at the same time. The plain chili was still delicious and the chili topped with onions received an applause.
Erika — May 3, 2023 @ 10:34 pm Reply
Our new favorite chili recipe!
Rachael LeBlanc — February 2, 2023 @ 11:43 am Reply
SO GOOD! I didn’t add any meat but added some smoked paprika and a bag of frozen corn. I will definitely be making this again! Thank you for the delicious recipe!
Stefanie — January 30, 2023 @ 8:45 pm Reply
Great flavor!
Kristin — January 27, 2023 @ 8:56 am Reply
We loved this chili! So easy in the instant pot! Thanks!
Monica — January 24, 2023 @ 5:24 pm Reply
Just made this today and it was a huge hit. Thanks for yet another delicious recipe to add to my regular rotation!
Carolyn — January 13, 2023 @ 10:07 am Reply
Smells delicious having with homemade cheddar biscuits
Katie — December 27, 2022 @ 6:39 pm Reply
Definitely a hot in our household. I have IBS so this is perfect for me to be able to eat. It’s sooo good!
Kathy — October 16, 2022 @ 6:25 am Reply
This may be one of my favorite chili’s! I love that it uses just a pound of ground beef and then the lentils make it go farther! What a budget saver mea! The flavor and textures were amazing! Thank you for another great recipe!
Jacqueline — August 8, 2022 @ 10:17 pm Reply
I made this without meat and substituted jalapeños for the peppers & honey from our farm in place of the brown sugar. It was amazing!!!
Bob — July 4, 2022 @ 5:34 pm Reply
Delicious. I used split green lentils and cooked in Instant Pot for 10 min. Lentils came out mushy. The food is delicious but I’ll have to shorten the cooking time.
pat — February 9, 2022 @ 9:13 am Reply
This is a very amazing delicious recipe!! I did add some things, as Thats what I do, when making chili or soup, clean out the fridge!! I added some spaghetti sauce, pizza sauce, frozen peppers, salsa (mild) as thats what I had, adjusted the fluids accordingly…turned out perfect!! Thanks for the recipe!! VERY frugal and lentils are SO GOOD for you!!
Jason — February 1, 2022 @ 4:11 pm Reply
See Also
Hearty Turkey and Bean Chili
Just made this and it is outstanding. I did sub chili seasoning for the spices but it was quicker. Definitely a new healthy fave.
Katwyn — January 27, 2022 @ 8:48 pm Reply
Very good! This was just perfect for us! I’ll probably make another batch (a double one) on the weekend and freeze half of it. It was so satisfying tonight, and so easy and quick to make. Thanks for the recipe, Mel.
Kristal — January 23, 2022 @ 4:49 pm Reply
This was terrific! I opted to use the red lentils, which had the bonus of going undetected by my legume-loathing child. I also liked how the red lentils helped it have a thicker consistency. Thanks for all of your great recipes, Mel!
Holly C — October 12, 2021 @ 5:25 pm Reply
This was so good! I came upon it right before dinner time and decided to make it. I used ground turkey and the crushed tomatoes I had were fire roasted. Absolutely delicious and everybody loved it. I was looking at your nutrition facts and it said per serving, but I was wondering how much a serving is? A cup? Thank you for another great recipe!
- Mel — October 13, 2021 @ 3:10 pm Reply
  I have the recipe classified as a six serving recipe – so the nutrition facts are calculated based on that (1/6th of the recipe). A little confusing but I’m not able to configure it another way right now.
Hillary — June 1, 2021 @ 12:36 am Reply
I never knew that chili required lentils until trying this recipe! The beans are my least favorite part of chili normally, so I really enjoyed the milder flavor and texture of the lentils. I did adjust the seasonings a bit to taste, but it is a fantastic chili to put toppings in (I enjoyed sour cream, shredded cheese, green onions, and crumbled tortilla chips).
The only issue I’ve run into both times I’ve made it is my Instant Pot won’t come to pressure. I know it isn’t the Pot since I’ve used it before and after without any problems (the sealing ring is always checked before use as well). I don’t get a BURN notice, but steam will come out the sides (which is not something that ever happens for other recipes), and it never comes to pressure. I’ve just ended up cooking it a bit longer on Saute mode until the lentils were soft enough, but has anyone experienced anything similar or come up with ways to avoid this?
I’ll definitely keep making this recipe, but I might need to start using the slow cooker version since it doesn’t seem to work in my Instant Pot.
Katrina — January 10, 2021 @ 11:43 pm Reply
Still one of our most favorite chilis! We come back to this one often.
Parrot — November 21, 2020 @ 9:17 am Reply
Where can i find the nutrition facts for this lentil beef chili?
- Mel — November 21, 2020 @ 6:29 pm Reply
  I don’t calculate that info, sorry! You can plug the recipe into an online calculator or to an app like myfitnesspal for some help. 🙂
Allison M — November 3, 2020 @ 9:48 pm Reply
Make this chili. Like, yesterday. I made it yesterday for lunch and it was requested again tonight. And, well, it is healthy and it’s super easy in the Instant Pot, so that’s a win-win as well! We made it once without meat and once with Italian sausage. It was delicious both ways, but with the Italian sausage, it is definitely my new favorite chili! Thanks, Mel!
Robin Joy — October 4, 2020 @ 4:09 pm Reply
I made this with no meat and vegetable broth it was great
Erin Stewart — July 16, 2020 @ 4:18 pm Reply
I used red lentils (knowing from your note that they would “break down into a creamy mishmash of tastiness”), and they turned out SO good. Since I buy my lentils in 16-oz. bags I used the whole bag of red lentils, adding 1/2 C. water to compensate for the additional lentil content. I also used 1.25 lb. ground pork as the meat (highly recommend). The creamy, mish-mashy result was amazing, and I plan to use this red-lentil version of your recipe as an appetizer dip or 7-layer-dip component. Thanks, Mel! I am a huge fan.
Chrissy — July 7, 2020 @ 1:44 pm Reply
I’m making the for a second time. The first was made with Impossible Burger and was so delicious. This time, I’m making it as a vegetarian version without any meat and instead with vegetable broth. I know you put this as 6 servings, how many cups is each serving, would you say?
- Mel — July 8, 2020 @ 3:00 pm Reply
  Probably 1-2 cups.
Sara — April 29, 2020 @ 7:30 am Reply
If not using the meat, should I still saute the onion and garlic before putting it in the slow cooker? Thanks!
- Mel — April 29, 2020 @ 1:20 pm Reply
  It helps to fully soften them, but if the onion is chopped finely, it might be ok to skip that step.
April G — April 8, 2020 @ 2:03 pm Reply
Hi! We love this chili! Would it freeze well? Have never frozen cooked lentils before….
- Mel — April 8, 2020 @ 10:23 pm Reply
  Yes, it freezes great.
Laurie — January 8, 2020 @ 6:33 am Reply
Hi Mel, this looks so good. Just wondering what size instant pot you use? I also want to make the quinoa chili, and wonder about instant pot size. I’ve made tons of your recipes and all are amazing!!!!!
- Mel — January 9, 2020 @ 10:25 am Reply
  Thank you! All of my instant pot/pressure cooker recipes use a 6-quart pot.
Rebecca Jackson — January 5, 2020 @ 9:36 pm Reply
I tried this exactly but I got a BURN message, I emptied it all out, scrubbed the instant pot, put the ingredients back in, and BURN message again. Gave up and finished on stove top, tasted good, but would have wished I could have mastered the instant pot – an suggestions why it did this?
- Mel — January 6, 2020 @ 12:18 pm Reply
  What make and model of pressure cooker do you have? Some of the newer models are much more sensitive to the burn warning unfortunately. Adding the broth first and not stirring may help.
Simon — October 1, 2019 @ 2:13 pm Reply
Made this last night and it was delicious! I added a can of pinto beans and used half red lentils and green lentils.
Lorena Garaicoechea — July 23, 2019 @ 9:19 pm Reply
I have just tried this recipe with the instant pot and we loved it. I used lamb meat and it was delicious with the lentils.
Jim — June 30, 2019 @ 8:29 am Reply
My wife hates bell peppers so I was thinking of adding a small can of diced green chili’s instead. Any further recommendations?
- Mel — June 30, 2019 @ 10:31 pm Reply
  I think that sounds like a good idea!
Annie Webber — May 9, 2019 @ 11:48 am Reply
Just made this for a YW fundraiser for my ward. Yummy!!!!! Mel, you never fail me!
- Mel — May 9, 2019 @ 2:48 pm Reply
  Thanks, Annie! Good luck with that fundraiser!
Jamie — April 9, 2019 @ 4:03 pm Reply
Do you typically use the cups measurement or the ounces measurement for the lentils when you make this? When I weighed my 1 1/2 cups lentils, it said 9.5 ounces.
- Mel — April 9, 2019 @ 8:39 pm Reply
  Hmmm, not sure why the discrepancy, but I’d use the cup measure probably.
Diane Stein — March 2, 2019 @ 4:06 pm Reply
Wow! This is really good. I didn’t have green bell pepper so I used yellow and orange and added a half pkt Splenda instead of the brown sugar. Zero WW points! I also added some cayenne pepper and a little more cumin and chili powder. Love how easy this was. And fast! Gotta go… I’ve got a bowl of chili waiting for me!
Tony Lausterer — February 7, 2019 @ 3:42 pm Reply
Great recipe. It was missing just a little something so I added 1 can of beef broth and it was perfect. The ladies in my house also aren’t big bean people so I use half red lentils and half brown. The red just disappear into the broth.
Cynthia — January 29, 2019 @ 6:36 pm Reply
This is amazing. I added 1T Chipotle Chili which adds a bit of heat but not a lot and loads of complexity. This is the best chili ever, especially with chopped onion, 3 cheese mexican mix and a dollop of sour cream. To die for!
Kathleen — January 19, 2019 @ 9:44 pm Reply
Made this tonight and it was sooo good! This will be my go to chili recipe from now on!!
Jamie — January 17, 2019 @ 6:53 pm Reply
LOVE when we find a keeper meal!! Entire family loved this. One of my favorites now from your site! SO grateful for your incredible recipes.
For those making it in the crock pot- I wasn’t sure where is the 6-8 hour range I should cook this. So I did 7 hours and the lentils were not done. Cooked another hour and it was perfect. 6 hours would’ve been way underdone.
- Jamie — January 17, 2019 @ 6:57 pm Reply
  Guess I should say slow cooker, not crock pot
- Mel — January 17, 2019 @ 8:30 pm Reply
  Thanks for the feedback on this recipe, Jamie!
Megan — January 8, 2019 @ 1:25 pm Reply
This is so so good. I have made it probably 6 times or so. It is the only recipe that contains lentils that I like… and I LOVE it! Thank you for posting this! (I also love that it’s an Instant Pot recipe. SUPER quick!)
Kaitlin — January 2, 2019 @ 12:29 pm Reply
This is…so, so good. I made it, tried it, and immediately sent a link to my foodie-est friends. Now I make it at least once a month, typically with turkey, and it is just delightful. I also ran this recipe through a nutrition facts generator and added it on the Lose it! app, for anyone else who uses it to calorie count 🙂
- Mel — January 2, 2019 @ 3:27 pm Reply
  Happy to hear you love this one! It is my favorite chili ever.
Emily Montoya — November 7, 2018 @ 3:18 pm Reply
This might be my favorite recipe from Mel. The whole family loves it, so easy, fast, and delicious. I can eat it over and over, as leftovers too. My husband also loves it because the gastrointestinal effects are not as great as bean chili! (If you know what I mean.)
- Mel — November 7, 2018 @ 10:09 pm Reply
  So happy you like this one, Emily – it’s such a favorite here, too!
Suzanne — October 9, 2018 @ 10:16 pm Reply
I’m finally comfortable using my instant pot…thanks to all your Fantastic recipes! I’ve made this twice in the last three weeks (meatless) and it is sooo GOOD!
Kimberly — October 7, 2018 @ 9:48 am Reply
This is one of my family’s favorites now. I make it without the meat and use vegetable broth rather than chicken broth as my daughter is vegetarian, and it is still fantastic! Thanks, Mel!
Dawn — October 6, 2018 @ 12:11 pm Reply
Excellent! Was a hit with the whole family (always a plus but never a given!). Will be making it for sharing in the near future. Thanks, Mel!
Emily Bean — March 1, 2018 @ 8:17 pm Reply
This was a great recipe! Easy, uncomplicated ingredients, and healthy. The cook time was amazing too with the instant pot. I had this put together so quick! It was really tasty too. Exactly how I was hoping it would. Similar to a classic chili. Home run!
Tracey — March 1, 2018 @ 7:49 pm Reply
Made this for dinner tonight and it was absolutely delicious! The whole family loved it! This will definitely become one of my go-to chili recipes! Thanks Mel!
Kimberly — February 26, 2018 @ 8:49 am Reply
For years I’ve been looking for a good chili recipe, and a good lentil recipe. I never imagined that a single recipe would finally check both boxes.
Thanks, Mel! 🙂