bowl of lentil chili topped with sour cream, grated cheddar, peppers, and cilantro

Instant Pot Green Lentil Chili (GAPS-friendly dinner!)

Break out your pressure cookers to make this healthy fall and winter recipe: Instant Pot Green Lentil Chili! It combines three of my favorite things: hearty soup, easy dinner, and chili seasoning. You can make the best Paleo and GAPS-friendly homemade meal ever in just 30 minutes, then top with cilantro, sour cream, or avocado, and dig in!

Course Main, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Author Anya Jang


  • 2 tablespoons grass-fed butter or ghee
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 1-1/2 pounds grass-fed ground beef
  • 1 can diced tomatoes 28-ounce can
  • 1 cup pumpkin puree optional
  • 2-1/2 cups French green lentils preferably soaked
  • 4 cups bone broth reduce by 1/2 cup if using soaked lentils
  • 1 large bell pepper diced
  • 4 tablespoons chili powder
  • 2 teaspoons sea salt start here and adjust to taste, if necessary


  1. If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.Wait until hot.

  2. Add fat of choice to insert pot.

  3. Add diced onions and sauté for about 5 minutes, or until translucent.

  4. Add minced garlic. Give it a quick stir.

  5. Add ground beef. Break it up into smaller chunks.

  6. Turn off (if electric cooker) or remove from heat (if stovetop cooker).

  7. Add rest of ingredients in order they are listed. Stir to combine.
  8. Cover the pot, checking the seal and components to make sure all is well.

  9. If using an electric cooker, set to high pressure for 20 minutes. If using a stove-top cooker, bring to high pressure and maintain for 20 minutes.

  10. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Either quick release pressure or let sit until pressure has naturally released.

  11. Once pressure is released, open lid and serve. Enjoy chili with your favorite fixings, such as sour cream, cheddar cheese, green onions, cilantro, and avocado.

  12. Eat as leftovers the next day, and in thermoses for lunches! It's also a great freezer meal.