Instant Pot Spicy Tomato & Kohlrabi Lentil Stew

Name: Instant Pot Spicy Tomato & Kohlrabi Lentil Stew
Total time: 40 min
Yield: 4 people
Ingredients: 1 tbsp Olive Oil; 1 medium Red Onion; 3 cloves Garlic; 2 medium Jalapeno; 1 bulb Kohlrabi; 2 medium Tomato; 1 cup Dried Lentils; 2 tbsp Red Pepper Paste; 1 tsp Cumin; 1 tbsp Chia Seeds

Vegan • Vegetarian • Gluten-Free • Dairy-FreeUnder 60 MinsHigh Protein • BalancedOne-Pot • Meal Prep FriendlyDinnerComfort Food

Easy

40min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fiery, high-fiber stew using kohlrabi, jalapeños, and lentils, pressure-cooked to tender perfection.

If you are looking for a meal that packs a serious punch of flavor while hitting all your nutritional goals, this Instant Pot Spicy Tomato & Kohlrabi Lentil Stew is the ultimate cozy, nutrient-dense bowl. Because you mentioned a love for spicy food and a strict desire to eat more fiber, this recipe leverages your pantry staples in the smartest way possible. At the heart of this Instant Pot Spicy Tomato & Kohlrabi Lentil Stew is an incredibly robust fiber profile, largely driven by the earthy dried lentils and an unexpected superfood twist: a spoonful of chia seeds stirred in at the end. Not only do the chia seeds add a massive boost of dietary fiber, but they also naturally thicken the rich, savory broth without needing any flour. To satisfy your craving for heat, this stew does not hold back. Fresh jalapeno provides a bright, upfront kick, while a generous spoonful of Korean red pepper paste builds a deep, lingering, umami-rich spice that develops beautifully under pressure. We are also prioritizing your highly perishable ingredients right away so nothing goes to waste in your kitchen. The fresh tomato breaks down to create a luscious, tangy base, and the kohlrabi acts much like a potato or turnip, softening beautifully while holding its shape to provide a lovely, tender bite. Cooking this Instant Pot Spicy Tomato & Kohlrabi Lentil Stew is almost entirely hands-off once you finish a quick sauté, making it the perfect weeknight savior. Enjoy a hearty, wholesome, and fiery dish that perfectly aligns with your dietary preferences!

Ingredients

1 tbsp Olive Oil
150 g Red Onion
3 cloves Garlic
2 medium Jalapeno
200 g Kohlrabi
250 g Tomato
190 g Dried Lentils
2 tbsp Red Pepper Paste
1 tsp Cumin
1 tbsp Chia Seeds

Instructions

1
Set the Instant Pot to sauté mode. Heat the olive oil until shimmering.
2
Chop the red onion, mince the garlic, and dice the jalapeno (keep the seeds for extra heat). Add them to the pot and sauté for 3 to 4 minutes until softened and fragrant.
3
Peel and cube the kohlrabi and roughly chop the tomato. Stir the kohlrabi, tomato, dried lentils, red pepper paste, and cumin into the pot.
4
Pour in 710ml (3 cups) of water. Scrape any browned bits off the bottom of the pot to prevent a burn warning.
5
Secure the lid, set the valve to sealing, and pressure cook on High for 15 minutes.
6
Once the cooking cycle is finished, allow a 10-minute natural release before manually releasing the remaining pressure.
7
Open the lid and immediately stir in the chia seeds. Let the stew sit uncovered for 5 minutes so the chia seeds can expand, naturally thickening the broth and adding a huge boost of fiber. Serve hot!

Chef's Tips

•If you prefer a thicker stew, use slightly less water or use the back of a spoon to mash some of the cooked lentils and kohlrabi against the side of the pot.
•Kohlrabi has a tough outer skin; be sure to peel it thoroughly until you reach the tender, light-colored flesh inside.