Pick through the lentils to remove any rocks or sticks. Transfer to the cooking pot.
Wash until the water runs clear.
Soak the mixture overnight in enough water to cover by an inch.
Drain the water from the mixture, and rinse once with fresh water. Drain the water.
Add 2 ½ cups of fresh water, olive oil, salt, cumin, black pepper, and chili powder.
Peel the carrots. Finely dice the carrots and bell pepper. Using a food processor here is a great time saver.
Add the carrots and bell pepper to the cooking pot.
Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
Set the multi-cooker to beans and cook on normal for 11 minutes.
While the lentils are cooking, prepare the Swiss chard. Remove the ribs from the Swiss chard and chop the remainder of the leaves into fine pieces in the food processor.
Finely dice the sun-dried tomatoes.
When the multi-cooker is done, let it depressurize naturally.
Once depressurized, carefully remove the lid. Switch to sauté/brown mode. Add the Swiss chard and sun-dried tomatoes.
Cook for 10 minutes with the lid off. Stir occasionally to prevent the lentils from sticking on the bottom of the pot.