Instant Pot Lentils

Ingredients

• 190 g (1 cup)dried green or brown lentils
• 414 ml (1¾ cups)water (or vegetable or chicken stock; omit the salt if using stock)
• ¼ teaspoonsalt
• ⅛ teaspoonblack pepper
• 1bay leaf (optional)

Instructions

1. 1

   Rinse the lentils

   Sort through the lentils and remove any stones or debris. Put them in a fine-mesh strainer and rinse thoroughly under cold running water.

2. 2

   Add to the pot

   Put the lentils, 414 ml water, salt, pepper and bay leaf, if using, in the Instant Pot. Stir to combine.

3. 3

   Cook under pressure

   Close the lid and set the steam release valve to sealing. Cook at high pressure for 8–10 minutes: choose the shorter time for firmer lentils and the longer time for softer ones. The pot takes about 10 minutes to reach pressure before the cook-time countdown begins.

4. 4

   Release the pressure

   As soon as the cook time ends, carefully move the steam release valve to venting for a quick release.

5. 5

   Open and serve

   When the pin drops, open the lid. Remove the bay leaf if you used one, then gently stir the lentils and serve.

What are Instant Pot lentils?

Lentils are small pulses used in many cuisines, including across the Mediterranean, where they are served in soups, stews and salads. This version cooks them under pressure with a short list of seasonings.

Green and brown lentils generally hold their shape well, making them useful beyond a bowl of lentils on its own. The pressure cooker also makes it easy to prepare a batch for other meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 12g protein, 29g carbs, 1g fat.

Most of the carbohydrates and protein come from the lentils, while the recipe contains very little added fat. Serve a portion with vegetables and a grain or other accompaniment to make a more varied plate.

Choosing the lentils

Green or brown lentils: either works here, and both are suited to dishes where you want distinct lentils rather than a purée. Rinse them and check carefully for small stones before cooking.

Stock: vegetable or chicken stock can replace the water for a more savoury base. Leave out the added salt when using stock, as directed in the ingredient list.

Getting the texture right

Shorter cook: use 8 minutes at high pressure for lentils with more bite. This is a useful choice if you plan to add them to a salad or another dish that will be cooked further.

Longer cook: use 10 minutes for softer lentils; this is the recipe’s preferred timing. Lentils can vary, so check the texture after releasing the pressure and adjust next time if needed.

The quick release

Valve position: make sure the steam release is set to sealing before cooking so the pot can build pressure. When the timer ends, move it carefully to venting to release the pressure straight away.

Opening the lid: wait until the pin drops before opening. Keep your hands and face clear of the steam as it escapes.

Timing and doneness

Pressure build-up: the stated 8–10 minutes is the cooking time, not the full time in the pot. Allow about 10 minutes for pressure to build, as well as time for the quick release.

Texture cue: the lentils should be tender to the bite, with the degree of firmness depending on the chosen cook time. Stir gently at the end to avoid breaking them up.

How to serve them

Salads and bowls: let the lentils cool slightly before adding them to a salad or grain bowl. Pair them with vegetables and a dressing or sauce for a more complete meal.

Warm dishes: stir them into soups, pasta dishes or stews. Their mild seasoning makes them adaptable to the flavours in the rest of the dish.

Recipe notes & tips

• Sort the lentils on a light-coloured surface so small stones are easier to spot.
• Rinse the lentils thoroughly before adding them to the pot.
• Use stock instead of water for a savourier base, and omit the salt as instructed.
• Choose 8 minutes for firmer lentils or 10 minutes for a softer result.
• Remove the bay leaf before serving.
• Stir gently after cooking to help keep the lentils intact.

Variations

• Add garlic: stir a little garlic into the pot for a more aromatic batch.
• Use vegetable stock: replace the water with vegetable stock and leave out the salt.
• Use chicken stock: cook with chicken stock for a savoury flavour and omit the salt.
• Season with herbs: add dried herbs that suit the dish you plan to make.
• Finish with lemon: add a squeeze of lemon after cooking for a bright, fresh note.

Common mistakes to avoid

• Skipping the sort: small stones can be mixed in with dried lentils, so check them before rinsing.
• Using the wrong valve setting: set the valve to sealing for cooking, then to venting for the quick release.
• Overcooking for a salad: choose 8 minutes when you want lentils with more bite.
• Opening too soon: wait for the pressure pin to drop before lifting the lid.
• Adding salt with stock: stock can already be seasoned, so omit the recipe’s salt when using it.

How to store

Cool leftover lentils and refrigerate them in an airtight container for up to 4 days. Reheat gently in a saucepan or microwave, adding a splash of water if they seem dry.

Frequently asked questions