Instant Pot Lentils

Ingredients

• 2 cups (400 g)split green lentils
• 4 cups (1 L)unsalted chicken stock or vegetable stock
• 2 (0.5 g)bay leaves
• 2 (228 g)carrots, roughly diced
• 2 ribs (209 g)celery, roughly diced
• 2 tablespoons (30 g)ghee or unsalted butter (or olive oil for a vegan option)
• 1 pound (454 g)smoked kielbasa sausage, sliced (omit for a vegan version)
• 1 (240 g)onion, roughly diced
• 1 (70 g)shallot, roughly diced
• 6 cloves (18 g)garlic, roughly minced
• 14 oz (400 g)crushed tomatoes
• 1 teaspoon (2.7 g)ground cumin seed
• 1 tablespoon (15 ml)regular soy sauce
• 1 tablespoon (15 ml)fish sauce (or regular soy sauce)
• A dashbalsamic vinegar (optional)
• To tastefreshly grated Parmesan cheese

Instructions

1. 1

   Brown the sausage

   Set the Instant Pot to Sauté More and wait until the display reads HOT, about 8 minutes. Add the ghee or butter and sliced sausage, then sauté for 5 minutes.

2. 2

   Cook the aromatics

   Add the onion and shallot and sauté for 3 minutes. Stir in the garlic, ground cumin and bay leaves, then sauté for 1 minute more.

3. 3

   Deglaze the pot

   Pour in 125 ml (½ cup) of the stock. Scrape the bottom of the pot to loosen the browned bits, then give everything a quick stir.

4. 4

   Pressure-cook lentils

   Add the lentils, carrots, celery, soy sauce and fish sauce. Pour in the remaining 875 ml (3½ cups) stock and stir briefly. Spread the crushed tomatoes over the top without mixing them in. With the steam release set to Venting, close the lid, then turn the valve to Sealing. Cook at High Pressure for 10 minutes, followed by a 10-minute natural release. Open the lid carefully.

5. 5

   Thicken and season

   If you like, use Sauté More to cook the lentils further and thicken the mixture. Taste and adjust the seasoning; the recipe suggests starting with 1–2 pinches of salt.

6. 6

   Finish and serve

   Top with freshly grated Parmesan. Serve as a side or main dish, or spoon over rice or pasta. For optional balsamic vinegar, taste a little with a separate portion before adding a dash to the pot.

What are Instant Pot lentils?

Lentils are pulses used in many cuisines, and this American-style version cooks them with vegetables, tomatoes and smoked sausage for a substantial, savoury dish. The pressure cooker makes it possible to cook the lentils without soaking them first.

This version builds flavour by browning the sausage and aromatics before adding the lentils. A layer of crushed tomatoes on top keeps them from being stirred into the mixture before pressure cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 24g protein, 45g carbs, 20g fat.

The lentils and vegetables supply most of the carbohydrates, while kielbasa and the added ghee or butter contribute much of the fat. Lentils and sausage provide protein, with smaller amounts from the other ingredients. Serve with extra vegetables or a simple salad to round out the plate.

Why brown the sausage first?

Sausage: Sautéing the sliced kielbasa first adds colour and releases some of its smoky flavour into the cooking fat.

Aromatics: Onion, shallot, garlic and cumin follow in the same pot, picking up that flavour before the stock is added.

Scrape the pot clean

Deglazing: The first 125 ml of stock loosens the browned residue from the base of the pot. Scrape thoroughly before adding the lentils, as stuck-on bits can interfere with pressure cooking.

Keep the tomato layer on top

Layering: Stir the lentils and vegetables briefly with the remaining stock, then spread the crushed tomatoes over them without mixing. This follows the recipe's layering method and keeps the tomato mixture from sitting directly on the base.

Check the texture

Pressure cooking: Cook on High Pressure for 10 minutes and allow a 10-minute natural release before opening the lid carefully.

Finishing: If the lentils are more brothy than you prefer, use Sauté More to reduce the liquid. Stir and check the consistency as it thickens.

Season after cooking

Saltiness: Stock, sausage, soy sauce and fish sauce all contribute savoury flavour, so taste before adding salt. The recipe suggests beginning with just 1–2 pinches and adjusting to suit.

Balsamic: A dash is optional; try it with a small serving first to decide whether you like the tangy finish.

Ways to serve

On their own: Serve the lentils as a hearty main or as a side, finished with grated Parmesan.

With a base: Spoon them over rice or pasta for a more substantial plate. Choose a base that suits the consistency of the lentils.

Recipe notes & tips

• Wait for the Instant Pot display to read HOT before adding the fat and sausage.
• Scrape the base carefully while deglazing so no browned bits remain stuck.
• Keep the crushed tomatoes on top rather than stirring them through before pressure cooking.
• Let the pressure release naturally for the full 10 minutes before opening the lid.
• Taste before adding salt because the sausage and sauces are already savoury.
• Try optional balsamic vinegar in a separate small portion before adding it to the pot.

Variations

• Vegan version: Use vegetable stock and olive oil, and omit the kielbasa.
• Alternative stock: Choose unsalted vegetable stock instead of chicken stock.
• Soy sauce swap: Use regular soy sauce in place of the fish sauce, as suggested in the recipe.
• Balsamic finish: Add a dash of balsamic vinegar after testing it with a small portion.
• Rice serving: Spoon the cooked lentils over rice for a heartier meal.
• Pasta serving: Serve the lentils over pasta as a savoury sauce.

Common mistakes to avoid

• Skipping the browning: The sausage misses its sauté step; brown it for the full 5 minutes first.
• Leaving browned bits behind: They remain on the pot base; scrape them up with the first 125 ml of stock.
• Mixing in the tomatoes: This changes the specified layering; spread them over the top without stirring.
• Opening too soon: The recipe calls for a 10-minute natural release; wait before opening the lid.
• Adding salt too quickly: The other ingredients are savoury; taste first and begin with only 1–2 pinches if needed.

How to store

Refrigerate cooled leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a little stock or water if the lentils have thickened; reheat only the portion you plan to eat.

Frequently asked questions