Instant Pot Lentils

5 from 137 votes

This Instant Pot Lentils recipe is delicious and packed full of protein. Not only is it simple to make, but it yields enough for meal prep for the week and can be easily frozen, too. It includes a simple spice mix and flavorings that you can easily customize based on what your family loves best. And speaking of customizing, you can keep these green lentils in the Instant Pot recipe vegan to toss in a warm quinoa salad, or you can serve them alongside chicken and rice.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: global

Keyword: How To, vegan, vegetarian

Servings: servings

Calories: 102kcal

Author: Aline Shaw

Ingredients

1 lb of green lentils
2 tablespoons of olive oil plus more for drizzling
2 tablespoons of Brazilian sofrito or 4 cloves of garlic, minced
1/2 teaspoon of ground cumin
1 teaspoon of smoked paprika
1/2 teaspoon of ground mustard powder
1 whole bay leaf
5 cups of water or stock
1 teaspoon red wine vinegar
2 teaspoons of kosher salt
cracked black pepper to taste

Instructions

With your instant pot on saute mode, heat up the olive oil, then add in the Brazilian sofrito.
Saute a minute or two, until fragrant, then add in the lentils and the spices to the pot.
Stir to combine, then add in the 5 cups of water. Turn the pot off, close the Instant Pot lid and turn the steam valve to the sealing position.
Set the Instant Pot to pressure cook (manual) at high pressure for 3 minutes.
When it beeps to let you know that the cook time has finished, let the pressure release naturally for 12 minutes.
After the 12 minute natural release, carefully turn the steam valve to the venting position and release the remaining pressure manually. When you can, carefully open the Instant Pot lid.
Change the now open/uncovered instant pot settings to sauté mode and pour in the vinegar, and salt and pepper.
Cook on sauté mode a minute or two, until you reach desired donness.

Bom Apetite!

Nutrition