Instant Pot Lentils Recipe
I am not kidding when I say that making Instant Pot Lentils is incredibly simple. You only need a handful of ingredients, and they are ready in less than 30 minutes. With just lentils, broth, herbs, and a few seasonings, this staple becomes the perfect side dish or addition to any meal. I love how easy they are to make and how many different ways I can use them.
With a recipe this easy, anyone can make a batch of lentils in no time. I tested it over and over until it came out just the way my family loves it. Using broth, bay leaves, garlic, and a few herbs and spices, the lentils absorb so much flavor and turn into a hearty dish. For me, texture is everything, so I worked out the perfect balance of liquid and cooking time. The result is tender lentils that are not mushy or sticky, which makes them perfect for my Mediterranean lentil salad.
Table of contents
When I make these lentils, the Instant Pot cooks them to just the right texture so they are never too hard or soggy. I love that they keep in the fridge for up to a week, which makes it easy to grab them for wraps, salads, or soups whenever I need. I also freeze small portions since they stay fresh for about four months, and all I have to do is pull out a bag and thaw it overnight before using.
Why you will love this recipe
- Cooked to the right texture: I like how the Instant Pot makes lentils tender without me needing to watch the stove. They are never too hard or too soft, and that makes them easy to use in so many meals.
- Seasoned with simple flavors: When I add broth, garlic, a bay leaf, and a few herbs, the lentils soak up a rich taste. They turn out hearty and comforting, just the way I want them.
- Handy for meals all week: I often keep a container in the fridge so I can scoop lentils into wraps, salads, or soups. It saves me so much time on busy days with the kids.
- Easy to freeze ahead: I like freezing small portions that keep well for months. When I need them, I just thaw a bag overnight and they are ready to use.
What you will need
The basics
- Lentils: I like using puy, green, French green, brown, or black beluga lentils. I always make sure to use whole lentils so they hold their texture.
- Chicken broth: I usually cook lentils in organic, low-sodium chicken broth because it adds a deep flavor. When I want to keep it vegetarian, I use vegetable broth instead.
Seasonings and spices:
- Garam masala: I like adding garam masala or a mix of spices like cumin, cardamom, cinnamon, and cloves.
- Minced garlic: I always use fresh minced garlic since it brings out a savory depth. It blends into the broth and makes the lentils so flavorful.
- Bay leaves: I like to toss in a bay leaf when I cook lentils because it adds a subtle earthy flavor.
- Kosher salt: I prefer kosher salt because the grains are bigger and easier to measure with my fingers.
- Freshly ground black pepper: I grind peppercorns right before using them.
How to make
1. Fill the Instant Pot: I start by adding the lentils straight into the Instant Pot.
2. Add liquid: I pour in two cups of water or broth at the bottom of the pot.
3. Season and cook the lentils: I sprinkle in the seasonings and give everything a good stir so the flavors mix well. Then I close and lock the lid, set the Instant Pot to high pressure, and cook for six to eight minutes for firmer lentils or 10 minutes if I want them softer.
4. Vent, transfer, and serve: Once the cooking time is up, I let the Instant Pot release pressure naturally for 10 minutes and then do a quick release for the rest. I remove any aromatics and scoop the lentils into a large bowl or airtight container with a slotted spoon. Finally, I serve them warm with my favorite toppings or simply mixed with olive oil and fresh herbs.
Expert tip
Check and rinse lentils
Since I make lentils often, I have learned a few simple habits that make a big difference. I always take a moment to sort through them first because once in a while you will find little rocks or bits that you definitely do not want in your meal. After that, I rinse them in a colander until the water runs clear, and it feels good knowing they are clean and ready. Sometimes I even pat them dry with paper towels before adding them to the pot, just like my mom taught me when I first started cooking with lentils.
More tips to consider:
- If I want my lentils softer, I just add five more minutes to the cooking time. It makes them extra tender without overcooking.
- I always rinse my lentils well before cooking. Even if I do not soak them, rinsing makes them cleaner and helps them absorb flavor.
- I keep a batch of lentils in the fridge because they are so easy to add to soups, salads, or any meal. They save me so much time during the week.
- I like to puree lentils for different dishes. They work wonderfully in curry, veggie burgers, sauces, and even baked goods.
Recipe variations:
- Meaty lentil mix: Make your lentils a hearty meal by adding some chopped chicken, pork, or turkey to the mix.
- Spice it up: If you and your family love spicy food, experiment with different spices like red pepper flakes, cayenne pepper, or chopped jalapenos.
- BBQ lentil bowl: Stir in a cup of your favorite barbecue sauce for BBQ lentils.
- Veggie packed lentils: Another way to make this dish into a meal is by adding veggies like chopped bell peppers, broccoli, carrots, or corn.
- Crunchy lentil topper: Toast the lentils after cooking and add them to homemade granola, cereal, or on top of salads for some crunchiness.
Serving suggestions
I love serving these Instant Pot lentils alongside my creamy cauliflower soup for a warm and filling dinner. They are also great spooned over rice with a drizzle of garlic sauce, and I sometimes serve them next to my cream of mushroom soup for a hearty meatless meal.
For lunch, I like to tuck the lentils into wraps with fresh greens and roasted vegetables. They also make an easy side dish with grilled salmon skewers or even my pulled pork recipe when I want to mix a light, protein-packed dish with something a little more indulgent.
How to store leftovers:
- Refrigerate: I store leftover lentils in an airtight container or a Ziplock bag in the fridge. They keep well for up to seven days.
- Freezing: When I know we will not finish them in a week, I freeze the leftovers in a freezer bag. They stay fresh for up to four months.
- Defrost: For the best flavor and texture, I thaw frozen lentils overnight in the fridge.
- Reheating: I warm lentils on the stove with a splash of water or broth until they are heated through.
Frequently asked questions
Yes, soaking lentils before cooking can make them easier to digest and even boost the nutrition. Soaking helps reduce the starches that can cause bloating and also makes it easier for your body to absorb the vitamins and minerals. For larger lentils, I usually soak them for an hour or two before cooking. Depending on the type you are using, you might not need to soak them at all, but if you do, be careful not to leave them too long or they will turn out soft and mushy.
Yes, I have noticed they always thicken a bit once they sit in the fridge. I usually add a splash of broth or water when I reheat them to bring them back to the texture I like.
When I cook lentils in my Instant Pot, I stick to one part lentils and two parts liquid. I have played around with different ratios over the years, but too much liquid always made the lentils mushy, and too little left them hard and dry. The balance that works best for me is one cup of lentils to two cups of broth, and it comes out just right every time.
More instant pot recipes:
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Instant Pot Lentils
Ingredients
- 1 cup lentils the cooking time works well for most lentil varieties like brown, green, French green, and black beluga
- 1 3/4 cup water chicken or vegetable broth
- 1/2 teaspoon kosher salt
- black pepper to taste
Optional:
- 1 bay leaves
- 1/2 teaspoon dried herbs of your choice
- 1/2 teaspoon garam masala or other spices
- 2 cloves garlic minced
Instructions
- Add the lentils, water, or broth to the inner pot of the Instant Pot.
- Add salt, pepper, and any other seasonings you are using. Stir to combine.
- Close and lock the lid, point valve to Sealing (on older models), and select the Pressure Cook setting on high. Select 6 to 8 minutes for al dente lentils, or 10 minutes for softer lentils.
- When the timer beeps, allow a natural pressure release for 10 minutes. After that open the valve to release the remaining pressure.
- Carefully open the pot, discard any aromatics, and transfer the lentils to a bowl.
- Serve with tahini or white garlic sauce.
- Store cooked lentils in an airtight container in the fridge for 5-7 days, or freeze for 4-6 months.
Notes
Check and rinse lentils
Since I make lentils often, I have learned a few simple habits that make a big difference. I always take a moment to sort through them first because once in a while you will find little rocks or bits that you definitely do not want in your meal. After that, I rinse them in a colander until the water runs clear, and it feels good knowing they are clean and ready. Sometimes I even pat them dry with paper towels before adding them to the pot, just like my mom taught me when I first started cooking with lentils.More tips to consider:
- If I want my lentils softer, I just add five more minutes to the cooking time. It makes them extra tender without overcooking.
- I always rinse my lentils well before cooking. Even if I do not soak them, rinsing makes them cleaner and helps them absorb flavor.
- I keep a batch of lentils in the fridge because they are so easy to add to soups, salads, or any meal. They save me so much time during the week.
- I like to puree lentils for different dishes. They work wonderfully in curry, veggie burgers, sauces, and even baked goods.