Pressure Cooker Sweet Potato and Lentil Chili

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 4.5 based on 7 customer reviews
Pressure Cooker Sweet Potato and Lentil Chili
Pressure Cooker Sweet Potato and Lentil Chili


For best results, we recommend using:


Mealthy Tip

You can substitute white potatoes for the sweet potatoes. Just leave them whole rather than cutting into halves. Be sure to rinse and sort through the lentils before adding them to the MultiPot and remove any debris tucked among the legumes.

For more pressure cooker vegetarian chili recipes, you might enjoy:

Pressure Cooker Vegetarian Chili

Presure Cooker Three Bean Vegan Chili

Pressure Cooker Spicy Black Bean Chili

Nutrition Facts

Per Serving: 175 calories; 5g fat; 26.1g carbohydrates; 8g protein; 0mg cholesterol; 843mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 175 Calories from Fat44
% Daily Value*
Total Fat 5g 8%
Saturated Fat1g 3%
Trans Fat0.0g
Polyunsaturated Fat0.6g
Monounsaturated Fat3.1g
Cholesterol 0mg 0%
Sodium 843mg 35%
Total Carbohydrate 26.1g 9%
Dietary Fiber8g 31%
Protein 8g
Vitamin A137% Vitamin C13%
Calcium3% Iron20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I made this vegan stew and it was warm and cozy! Not only is it perfect for the cold winter days, but it's full of fiber and nutrition. I love all of the spices in contrast to the sweet potatoes, it was was very flavorful and rich with the perfect thick consistency.

Image of Greg Jones

Greg Jones says:

I really enjoy lentils and loved the way they turned out in this stew. I've only prepared them a handful of times, but this was definitely the most simple way. Red lentils are a little harder to find than green, but I've tried this dish with both and it was fantastic.

Image of Dominique M

Dominique M says:

I made this recipe exactly, but not a huge fan of some of the spices like caraway seeds and coriander. I added extra cumin to really capture the chili taste. I also chopped the sweet potatoes instead of halving them.

Image of Monica Allen

Monica Allen says:

The steamer basket is a great way to separate two dishes in a single pot. Such a convenient feature, I am eager to find more recipes that allow me to do this. The potatoes and the lentils mixture both cooked in the same amount of time and neither was over or undercooked. Imagine that!

Image of Shannon Ozkum

Shannon Ozkum says:

The soup had great flavor, I used sirachi instead of harissa and for spices I just used ground cumin. Only complaint I have is that I don't think the lentil to water ratio is correct. The beans soaked up all the water before the instant pot reached full pressure and I got the burn error. Had to salvage what I could of the lentils and cooked them in a pan.

Image of Marisa Gump

Marisa Gump says:

This was delicious. Very hearty. The spices were perfect. I doubled the potatoes and added chopped fresh spinach when it was done. The lentils absorb all of the broth so I added more broth at the end, too. I’ll definitely make it again.

Image of Iryna Pavlyk

Iryna Pavlyk says:

Such a delicious combination of lentils and sweet potatoes! And also the seeds give great aroma and taste. One of my favorite recipes now! Thank you.