Add water or broth to the instant Pot on Saute when hot. Add onion, garlic and jalapeno. Cook for 2 minutes. Stir frequently. Add another tbsp water to deglaze if needed.
Add the veggies and a good dash of salt and mix. Cook for another 2 minutes. (At this point you can add the tomatoes and cook them until tender for 3 to 4 mins, stirring occasionally. This adds a deeper flavor profile or follow next step for quicker).
Add the kidney beans, red lentils, spices, tomato, tomato paste, salt and water and give it a good mix. (You can also add other cooked beans at this point. Add some corn, veggies, 1/4 cup coarsely chopped walnuts for texture for variation).
Close the lid and pressure cook for 8 to 9 minutes (Manual/Pressure Cook, high pressure). Let the pressure release naturally. Mix in 1 to 2 tsp lemon juice and half of the cilantro.
Taste and adjust salt, heat and flavor and add more if needed. Serve hot garnished with chopped onion, jalapeno, cilantro, avocado, hot sauce.
Use a 1/3 cup red lentils and add a can of black beans for more beany chili.
Saucepan: Follow steps 1 and 2 in a large saucepan over medium heat. Add tomatoes, spices and tomato paste and cook until tender, mash the larger pieces. Add beans, lentils, salt, 2 cups water/broth, mix well. Partially cover and cook for 25 to 30 minutes.