Go Back
+ servings
instant pot lentils

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.
Course Main Course, Side Dish
Cuisine American
Keyword Instant Pot Lentils
Prep Time 5 minutes
Cook Time 10 minutes
Natural pressure release: 10 minutes
Total Time 11 minutes
Servings 4 servings
Calories 175kcal
Author Catalina Castravet


  • 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