"Convert the High Protein Vegan Chili recipe into an Instant Pot recipe. Use soaked black beans, red lentils, quinoa, olive oil, diced red and orange bell peppers, low-sodium vegetable broth, water, ground turmeric, ground cumin, smoked paprika (optional), ground ginger, black pepper, sea salt, and fresh chopped cilantro for garnish. Adjust cooking times and steps for Instant Pot use, ensuring the recipe remains anti-inflammatory and low histamine, avoiding tomatoes, fermented foods, vinegar, avocado, raspberries, strawberries, and spinach."