Lentils with chili seasoning, instant pot

The source recipe called this lentil chili but we decided his was a misnomer.

Splash olive oil
1 cup chopped onion
4 tsp chopped garlic
1 cup chopped baby carrots
1/2 cup chopped celery
1 Tbsp chili powder
1 tsp cumin
1/2 tsp coriander

1 tsp oregano
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 can crushed tomatoes
1 bag (about 2.5 cups) lentils
3 cups veggie broth (used better than bouillon vegetable)

Turned instant pot on sauté, added splash of oil. Sautéed onions, garlic, carrot, celery until softened. Added spices and stirred in for a minute or so. Added broth, deglazed bottom of pan. Added tomatoes and lentils, switched to “beans/chili” mode and pressure cooked for 14 minutes. Allowed 10 minute natural release and then vented.

Result – tasty. Beans are fully soft to the point of being creamy, and very little extra liquid. I had thought they’d need to go over rice but I think they’re fine as is.

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