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This is a so called "dump" recipe for vegan chili in an instant pot. The idea being that you just dump everything in and let it do its thing.
In reality, there is still a bit of prep work needed to get things going, but mostly just chopping: no actual cooking.
1 Onion, diced
3 Carrots, finely diced
1 Red bell pepper, diced
3 Garlic cloves, minced
28 oz Canned tomatoes, diced
1 can Black beans, rinsed
1 can Kidney beans, rinsed
1 C Red lentils, rinsed
2 C Water
1 T Chili powder (one w/out added salt)
2 t Cumin, ground
1/2 t Smoked paprika
1 p Cayenne (or to taste)
1 t Salt
1. Add all of the ingredients to the instant pot and stir
2. Cover and pressure cook in "manual" mode for 10 min.
3. Let release naturally for 10 min. and then manually release the rest of the way
4. Stir and adjust seasoning, I usually add 1/2 t salt at this point
5. Serve and eat!