Instant Pot Lentils

Ingredients

• 454 g (1 lb)green lentils
• 30 ml (2 tablespoons), plus more for drizzlingolive oil
• 30 ml (2 tablespoons) or 4 clovesBrazilian sofrito or garlic, minced
• 2.5 ml (1/2 teaspoon)ground cumin
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (1/2 teaspoon)ground mustard powder
• 1bay leaf
• 1.18 litres (5 cups)water or stock
• 5 ml (1 teaspoon)red wine vinegar
• 10 ml (2 teaspoons)kosher salt
• to tastecracked black pepper

Instructions

1. 1

   Heat the oil

   Set the Instant Pot to sauté and heat the olive oil. Add the Brazilian sofrito.

2. 2

   Add lentils

   Sauté for 1–2 minutes, until fragrant, then add the lentils and spices.

3. 3

   Add the water

   Stir everything together and pour in 1.18 litres (5 cups) of water. Turn off the pot, close the lid and set the steam valve to sealing.

4. 4

   Pressure cook

   Set the Instant Pot to manual pressure cooking on high for 3 minutes.

5. 5

   Release naturally

   When cooking finishes, allow the pressure to release naturally for 12 minutes.

6. 6

   Vent remaining pressure

   After 12 minutes, carefully move the steam valve to venting to release the remaining pressure. Open the lid carefully once it is safe to do so.

7. 7

   Season the lentils

   Set the uncovered pot to sauté. Add the red wine vinegar, salt and black pepper.

8. 8

   Finish cooking

   Sauté for 1–2 minutes, until the lentils reach your preferred doneness.

What are Instant Pot lentils?

Lentils are a widely used legume in cuisines around the world, valued for their earthy flavour and versatility. This version seasons green lentils with Brazilian sofrito, cumin, smoked paprika and mustard before pressure cooking.

The Instant Pot makes a hands-off batch that can work as a side, a salad component or a base for a meal-prep bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 102 calories, 5g protein, 12g carbs, 4g fat.

The lentils provide most of the carbohydrates and plant protein, while the olive oil contributes most of the fat. Serve a portion with vegetables and a grain or another protein source to make a more complete plate.

Build flavour before pressure cooking

Sofrito: briefly sauté it in olive oil first so its aroma has a chance to develop. If using the listed alternative, mince the garlic and add it in its place.

Spices: stir the cumin, smoked paprika and mustard powder through the lentils before adding the water. This helps distribute the seasoning throughout the pot.

Use the natural release

Natural release: leave the pot undisturbed for the full 12 minutes after the pressure-cooking cycle. This is part of the recipe’s timing, so don’t vent immediately when the pot beeps.

Final vent: after the wait, release any remaining pressure carefully and open the lid only when it is safe.

Check the texture at the end

Doneness: the final 1–2 minutes on sauté let you check the lentils and cook them to your preferred texture. Stir gently and stop when they are tender to your liking.

Seasoning: add the vinegar, salt and pepper after pressure cooking, as directed. Taste before serving and adjust the pepper to suit.

Choose water or stock

Water: keeps the lentils’ own flavour at the forefront and leaves them easy to use in different dishes.

Stock: brings a fuller savoury note. Choose it if you want to serve the lentils as a simple side, and keep in mind that stock may already contain salt.

Ways to serve them

For a vegan meal, fold the lentils into a warm quinoa salad or serve them with vegetables. A drizzle of olive oil at the table is an optional finishing touch.

They also work alongside chicken and rice, as suggested in the recipe description. Keep the lentils as a side or spoon them into a grain bowl.

Recipe notes & tips

• Measure the water carefully so the lentils cook in the stated liquid amount.
• Have the spices ready before switching on sauté mode, as the sofrito cooks quickly.
• Wait the full 12 minutes before venting the remaining pressure.
• Use stock with care if you prefer to control the salt level.
• Taste the lentils after the final sauté and stop cooking when the texture suits you.

Variations

• Use garlic: replace the sofrito with the listed four minced garlic cloves.
• Choose stock: use stock instead of water for a more savoury base.
• Serve with quinoa: toss the cooked lentils into a warm quinoa salad.
• Add a grain: serve them alongside rice for a simple meal.
• Finish with oil: drizzle a little olive oil over the lentils just before serving.

Common mistakes to avoid

• Venting straight away: wait 12 minutes for the natural release before turning the valve to venting.
• Opening too soon: release all pressure and open the lid carefully only when it is safe.
• Skipping the sauté: cook the sofrito for 1–2 minutes until fragrant to build flavour.
• Overcooking at the finish: check the lentils during the final sauté and stop at your preferred doneness.
• Adding extra salt without tasting: stock may be salty, so taste the finished lentils before adjusting.

How to store

Cool the lentils and refrigerate them in a covered container for up to 4 days. Reheat until steaming hot, adding a splash of water if they seem dry; they can also be frozen in portions.

Frequently asked questions