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:
- 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.
- Pour vegetable stock and lentils into onions and stir to combine.
- Arrange sweet potato halves in steamer basket, cut-side up. Lower steamer basket onto lentil mixture in inner pot.
- 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.
- Divide sweet potatoes halves between bowls or cut potatoes into bite-sized pieces and divide between bowls.
- Stir harissa and salt into lentils and serve with sweet potatoes.
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.
What others are saying
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!
Santana Williams says:
This definitely had a texture similar to chili, but the flavor component was missing for me. Maybe adding serrano or some other type of pepper would have helped. I think the harissa was meant to add that spice factor, but I thought it just fell a little short of my expectations.
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.
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.
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.