Instant Pot Lentils are made with just a few ingredients and require minimal effort in the Instant Pot, which makes them perfect for busy days when you need to make a meal quickly.
Whenever I make an Indian Dal with lentils, I use the Instant Pot, so I figured why not use it to make plain lentils too! It works really well, though it does take a bit of experimentation to get the right texture you want for the lentils.
With a little patience, you’ll be making delicious lentils in under 10 minutes that you can use for other things, like soups or salads.
Why You’ll Love It
- Nutrient-Rich Goodness: Brown lentils are a nutritional powerhouse, packed with fiber, protein, and essential vitamins and minerals.
- Versatility: The beauty of this Instant Pot lentil recipe lies in its versatility. Use the cooked lentils as a side dish, mix them into salads, or even incorporate them into wraps and sandwiches.
- Budget-Friendly: Lentils are not only nutritious but also budget-friendly. This recipe allows you to make the most of this affordable pantry staple.
» You might also like these Easy Instant Pot Ham and Lentil Soup.
Ingredients You’ll Need
- Brown Lentils – Find them in the dried goods section of your local grocery store or at specialty health food stores. See our note in the tips section about using other types of lentils.
- Water – You need a cup of water for the 6-quart Instant Pot and 1 1/2 cups for the 8-quart. Keep that in mind when deciding how much lentils to make.
- Salt – Salt enhances the natural flavors of the lentils, adding a savory element to the dish.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Helpful Tips
- If you prefer your lentils to be more soupy, you can add an extra 1/2 cup of water. Conversely, if you like them firmer, reduce the water by 1/4 cup. However you do need 1 cup of water minimum for the Instant Pot to build pressure.
- You can use various types of lentils in this recipe, but keep in mind that they all cook slightly differently and we’ve perfected this recipe for brown lentils only (not green, red, or black). Red lentils especially cook faster than others.
- There’s no need to soak the lentils before cooking.
- Only add salt after cooking to avoid the lentils becoming mushy.
- Instant Pot lentils store well in the refrigerator and freezer. Consider making a double batch for meal prep, saving time on busy days.
- Adjust the quantities to meet your requirements.
How to Make Instant Pot Lentils
Note Before Starting
The cooking time for lentils can vary depending on the type and elevation. Your cook time might differ from mine, so some experimentation may be necessary to achieve the desired consistency.
Step 1: Add lentils to pot
Start by adding the lentils and water to the pot, then close and lock the lid.
Step 2: Pressure cook
Cook on high pressure for 5 minutes. After that, allow for a 10-minute natural pressure release before releasing the remaining pressure.
Open the lid and check the lentils for doneness. With 5 minutes cook time, for me, the lentils turn out just under al dente, which for me is perfect for soups and salads. They aren’t mushy or especially soft. If you want them to be softer, cook for another 2-4 minutes.
Step 3: Add salt and stir
Add salt to the pot and give it a good stir. Feel free to flavor the lentils with any additional spices of your preference.
How to Store & Reheat
Allow the cooked lentils to cool to room temperature before transferring them to an airtight container. Refrigerate for up to 4-5 days. For longer storage, freeze the lentils in a freezer-safe container or individual portions. They can be stored for up to 3 months.
Reheating
Microwave: For a quick and convenient reheating method, place the desired portion of lentils in a microwave-safe dish. Microwave in 30-second intervals, stirring between each interval, until heated through.
Stovetop: Reheat on the stovetop by placing the lentils in a saucepan over medium heat. Stir frequently to prevent sticking, and add a splash of water or broth if needed to maintain moisture.
Instant Pot: Use the Instant Pot to reheat the lentils for a hands-off approach. Place the lentils in the Instant Pot, add a tablespoon of water or broth, seal the lid, and select the “Manual” or “Pressure Cook” function for 1-2 minutes.
If reheating frozen lentils, transfer them to the refrigerator the night before to thaw. Once thawed, follow the reheating instructions above.
Main Dishes to Serve This With
This is a great side dish to serve with just about any main dish protein. I like to serve it with chicken and pork. Here are a few options to enjoy:
Questions About the Recipe
Can I use a different type of lentil?
While brown lentils are recommended for this recipe, you can experiment with green, black, or red lentils. Keep in mind that different lentil varieties may have slightly different cooking times.
Do I need to soak the lentils before cooking?
It’s not necessary for this recipe, as the Instant Pot cooking method allows for efficient lentil preparation. However, if you prefer a shorter cooking time, you can soak them for a few hours before cooking.
Can I use vegetable or chicken broth instead of water?
Yes, indeed! Using broth can add extra flavor to the lentils. Adjust the salt content accordingly, as broth may already contain sodium.
Is it normal for the lentils to be a bit firm after cooking?
Yes, the lentils should have a tender yet slightly firm texture. If you prefer a softer consistency, you can add an extra minute or two to the cooking time.
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Instant Pot Lentils
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 cup (192 g) brown lentils
- 1 1/4 cups (296 ml) water
- 1/2 teaspoon (3 g) salt
Instructions
- The cooking time for lentils can vary based on type and on elevation. You might find that your cook time is not the same as mine and some experimentation might be necessary to get the right consistency.
- Add the lentils and water to the pot. Close and lock the lid.
- Cook on high pressure for 5 minutes. Allow for a 10-minute natural pressure release then release remaining pressure. Check the doneness. If it’s not done enough for you, put it back on for 2-4 more minutes.
- Add salt to the pot and stir. Flavor with any additional spices you prefer.
Notes
- If you prefer your lentils to be more soupy, you can add an extra 1/2 cup of water. Conversely, if you like them firmer, reduce the water by 1/4 cup. However you do need 1 cup of water minimum for the Instant Pot to build pressure.
- You can use various types of lentils in this recipe, but keep in mind that they all cook slightly differently and we’ve perfected this recipe for brown lentils only (not green, red, or black). Red lentils especially cook faster than others.
- There’s no need to soak the lentils before cooking.
- Only add salt after cooking to avoid the lentils becoming mushy.
- Instant Pot lentils store well in the refrigerator and freezer.
- Consider making a double batch for meal prep, saving time on busy days.
- Adjust the quantities to meet your requirements.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.