Start by making your pickle, by thinly slicing a red onion and placing into a bowl or jar. Add a pinch of salt and squeeze over the juice of the lime. Toss everything together so that the lime coats the onion and set aside to pickle.
Next make the chilli. Layer the tinned tomatoes, onion, garlic, chipotle paste, taco seasoning, lentils, sweet potato and chicken stock into the inner pot. Do not stir.
Place a long legged trivet into the instant pot. Add the rice, water and salt into a suitable bowl (we recommend stainless steel), and place on top of the trivet.
Secure the lid, and select Pressure Cook on high. Set the time to 5 minutes and press start.
When the cooking program has finished, allow the pressure to release naturally for 8 minutes, then quick release any remaining pressure.
Open the lid, and take the rice out, fluffing up with a fork.
Remove the trivet, then pour the rinsed and drained beans into the chilli, and give everything a good stir. Season the chilli to taste with salt and pepper
Plate up the chilli, on top of the rice and garnish with pickled red onions. Serve with your toppings of choice.