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  • Lily Scott

Veggies and Beans Chili with Bone Broth- InstaPot and Pressure Coker Friendly

This is another great weeknight recipe. It’s takes 20 minutes and cleans out your fridge and pantry. The combination of beans and veggies makes it delicious and simple. The InstaPot/ Pressure Cooker and bone broth does the heavy lifting- creating huge flavor in 8 minutes. Top with cheese, avocado, onions, chips, whatever you like.


1 cup dry lentils

1 can each: black beans, kidney beans, white beans- all strained and rinsed

1 pint Lily’s Ladle Bone Broth (substitute Veggie Mineral Broth for a vegan meal)

1 pint (2 cups) water

2 large zucchini, chopped

3 stalks celery, chopped

1 large bunch asparagus, chopped small

2 small tomatoes chopped, or 1 15oz can diced tomatoes

1/2 cup cilantro, diced

1 tbsp chili powder

1 1/2 tsp ground cumin

1 tsp salt

freshly ground pepper


1. Put everything in the Pressure Cooker over high heat, cover and bring to high pressure for 8 minutes. Let naturally release for 10 minutes, then quick release and serve. For the InstaPot- press Manual and set to Hi Heat for 8 minutes. Turn off. Let nautrally release for 10 minutes, then quick release and serve.

2. Top with anything you like on chili: avocado, shredded cheese, sour cream, tortilla chips, lime wedges, etc.

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