Instant Pot Lentils
These hands-off pressure-cooker lentils combine tomato, dried herbs and coconut milk for a creamy, dairy-free dish with Italian-inspired flavours. Make them when you want a filling meal with little time spent at the cooker.
Ingredients
- 288 gbrown or green lentils
- 425 g (15 oz)tomato sauce
- 30 mltomato paste
- 400 ml (13.5 oz)coconut milk, light or regular
- 80 mlwater
- 5 mldried basil
- 5 mldried oregano
- 1.25 mlgarlic salt
Instructions
- 1
Combine ingredients
Put all the ingredients in the pressure cooker and stir until combined, taking care to mix the tomato paste in thoroughly.
- 2
Cook under pressure
Cook on high pressure for 20 minutes.
- 3
Release the steam
Use a quick release to let out the steam.
- 4
Stir and serve
Stir the lentils, then serve.
What are Italian-style lentils?
Lentils are a staple in many cuisines, including Italian cooking, where they are often paired with savoury herbs and tomato. This recipe takes those familiar flavours in a creamy, dairy-free direction with coconut milk.
The pressure cooker makes the preparation straightforward: the ingredients go in together, then cook under pressure before a quick release.
Nutrition and macros by portion
The nutrition label shows one serving as written: 248 calories, 10g protein, 28g carbs, 11g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use light coconut milk | 174 kcal | 7g | 20g | 8g |
| This serving | As written | 248 kcal | 10g | 28g | 11g |
| Hungry | Serve a larger portion | 372 kcal | 15g | 42g | 17g |
The lentils provide most of the carbohydrates and some of the protein, while coconut milk contributes much of the fat. Tomato sauce and paste add flavour and some carbohydrates. For a balanced plate, serve a portion with greens or salad alongside.
Choose your lentils
Brown lentils: these tend to hold their shape while becoming tender, making them a good fit for a saucy dish.
Green lentils: they also work here and can keep a slightly firmer bite. Use either variety as specified in the recipe.
Get the tomato paste mixed in
Tomato paste: stir it thoroughly into the other ingredients before cooking so it is not left in a concentrated lump.
Even mixing: check around the bottom and sides of the pot as you stir. The tomato sauce and coconut milk should look evenly combined.
What to expect from the texture
Coconut milk: this gives the tomato sauce a creamy quality without dairy. Light or regular coconut milk can be used.
Lentils: after cooking, stir before serving and check that they are tender. The finished dish should be thick and spoonable rather than dry.
Timing and release
Pressure cooking: cook on high pressure for 20 minutes, following the recipe's specified timing.
Quick release: release the steam promptly when the cooking time ends, then stir the lentils before serving.
How to serve them
Serve the lentils as a main or as a substantial side. Bread is useful for scooping up the tomato and coconut sauce.
For a more rounded plate, add a green salad or cooked greens. These bring a fresh contrast to the creamy, savoury lentils.
Recipe notes & tips
- Stir carefully before cooking so the tomato paste is evenly dispersed.
- Use brown or green lentils, as directed, rather than substituting a different type without adjusting the cooking.
- Measure the water and coconut milk before adding them to the pot.
- Stir the lentils after the quick release to bring the creamy sauce together.
- Serve soon after stirring for a saucy texture.
Variations
- Add fresh herbs: scatter chopped basil over the lentils just before serving.
- Add black pepper: season the finished dish to taste for a little extra warmth.
- Serve with greens: pair each portion with cooked spinach or another green vegetable.
- Add a citrus finish: squeeze a little lemon over the lentils at the table.
- Choose regular coconut milk: use it in place of light coconut milk for a richer result.
Common mistakes to avoid
- Unmixed tomato paste: stir thoroughly before cooking so it blends into the sauce.
- Wrong lentil variety: stick to brown or green lentils, as other varieties may cook differently.
- Skipping the quick release: release the steam promptly once the 20-minute pressure cook is complete.
- Serving without stirring: stir after releasing the steam to combine the sauce and lentils.
- Expecting a dry result: the coconut milk and tomato form a creamy sauce, so serve the lentils spoonably.
How to store
Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave, stirring; add a splash of water if the lentils have thickened.
Frequently asked questions
Can I use light coconut milk?
Yes. The recipe works with either light or regular coconut milk.
Can I use red lentils?
This recipe specifies brown or green lentils. Red lentils soften more readily, so they may not give the same texture or suit the stated cooking time.
Do I need to soak the lentils first?
Soaking is not included in this method. Add the lentils with the other ingredients as directed.
How long do the lentils cook?
Cook them on high pressure for 20 minutes, then use a quick steam release.
What should I serve with these lentils?
Try bread for the sauce, or serve them with salad or cooked greens for a fresh contrast.
Can I make them ahead?
Yes. Refrigerate the cooked lentils in a covered container and reheat gently, stirring before serving.
Cook it from the original
This recipe comes from happyhealthymama.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on happyhealthymama.com