Instant Pot Lentils

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.

📝 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

1. 1With your instant pot on saute mode, heat up the olive oil, then add in the Brazilian sofrito.
2. 2Saute a minute or two, until fragrant, then add in the lentils and the spices to the pot.
3. 3Stir 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.
4. 4Set the Instant Pot to pressure cook (manual) at high pressure for 3 minutes.
5. 5When it beeps to let you know that the cook time has finished, let the pressure release naturally for 12 minutes.
6. 6After 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.
7. 7Change the now open/uncovered instant pot settings to sauté mode and pour in the vinegar, and salt and pepper.
8. 8Cook on sauté mode a minute or two, until you reach desired donness.