Pressure Cooker Sweet Potato and Lentil Chili

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 4.0 based on 5 customer reviews
Pressure Cooker Sweet Potato and Lentil Chili
Pressure Cooker Sweet Potato and Lentil Chili


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon caraway seeds
  • 1 onion, chopped
  • 2 cups vegetable stock
  • 1½ cups dried lentils, rinsed and stones removed
  • 4 sweet potatoes, halved lengthwise
  • 1 tablespoon harissa, or more to taste
  • ½ teaspoon sea salt


For best results, we recommend using:


  1. Pour olive oil into inner pot of pressure cooker and select Sauté. Sauté onion, cumin seeds, coriander seeds, and caraway seeds in hot oil until onion is translucent, about 5 minutes.
  2. Pour vegetable stock and lentils into onions and stir to combine.
  3. Arrange sweet potato halves in steamer basket, cut-side up. Lower steamer basket onto lentil mixture in inner pot.
  4. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Bean/Chili and cook for 10 minutes at High Pressure. Let pressure release naturally.
  5. Divide sweet potatoes halves between bowls or cut potatoes into bite-sized pieces and divide between bowls.
  6. Stir harissa and salt into lentils and serve with sweet potatoes.
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


4.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

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.