Instant Pot Lentils
Instant Pot Lentils are so quick and simple, you can make them with just a few ingredients and use them in other dishes or serve as is.
Servings 4 servings
- 1 cup lentils thee 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
- 1 bay leaves
- 1/2 teaspoon dried herbs of your choice
- 1/2 teaspoon garam masala or other spices
- 2 cloves garlic minced
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.
Calories: 175kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 459mg | Fiber: 15g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 4mg