Your complete guide to making Instant Pot Lentils! The pressure cooker is one of my favorite ways to make this versatile and delicious legume; it cooks them hands-free to evenly tender perfection every time. Use this guide to make green, brown, beluga, French, or other firm lentils to serve as a side or use in your favorite lentil recipes, like Lentil Salad, Lentil Meatloaf, Lentil Tacos, or Lentil Taco Meat!
When asked how to eat high-protein on a vegan diet, one of my responses is always “legumes!” In addition to other plant-based protein-rich foods like tofu, nuts and seeds, seitan, and quinoa, legumes are a sure-fire way to add healthy protein to your diet.
Legumes are a fairly wide category — consisting of beans, chickpeas, edamame, peanuts, and lentils — all of which are high in protein and a host of other nutrients. For example, every one cup serving of cooked lentils (the star of today’s show), contains 18 grams of protein, 16 grams of fiber, and micronutrients like iron, folate, potassium, and phosphorous (source).
With such an impressive nutritional profile (at an incredibly budget-friendly price, I may add!), I make lentils every week of the year. Whether I eat them as a side, add them to salads, or use them in other recipes, they are a tried and true staple.
Over the years, I’ve made literally hundreds of batches of lentils. I started way before I got my Instant Pot, but preparation got so much easier once I began using it! Today, I share with you my preferred ratio of lentils to water (spoiler alert: 1 cup of raw lentils to 1 3/4 cups water!) and all my best tips for tender, hearty, and delicious pressure cooker lentils every time. Let’s jump in!
For more easy and healthy Instant Pot legume recipes, check out my Instant Pot White Beans and Instant Pot Black Bean Soup.
Ingredients
Lentils: For the best lentils in the Instant Pot, choose a firm variety of lentils, such as green, brown, beluga, or French lentils. Sort and rinse them before adding them to the instant pot to remove foreign pieces and dust or dirt.
Water: Use filtered or purified water if possible for the best flavor. Or, for extra savory flavor, swap vegetable broth or stock.
Seasonings: Optional for extra herbaceous flavor. Thyme and oregano are two versatile, everyday seasonings but you can swap your favorite dried herbs or seasoning blend to complement your meal (for some inspiration, see the recipe variations section below).
How to Cook Lentils in the Instant Pot
Cooking lentils in the Instant Pot may be easier than you expect! Here’s how to do it:
Combine. Add the lentils, water, and herbs (if using) to the Instant Pot.
Pressure Cook. Lock the Instant Pot lid in place and cook lentils in the Instant Pot on High pressure for 8 minutes.
Release Pressure. Release the pressure naturally (choosing “natural pressure release”) for about 10 minutes or until the lid unlocks. Remove the lid and lightly fluff the lentils with a fork to let steam escape and prevent sticking.
Cool. Remove the pot from the machine and allow the lentils to cool until serving. To cool them quickly for a recipe, transfer them to a large platter or baking sheet and cool at room temperature or in the refrigerator. The lentils will firm up as they cool.
Enjoy. Once cooled to your desired temperature, enjoy the lentils as a side dish or in your favorite recipes.
Jenné’s Recipe Tips
Use firm lentils: This Instant Pot lentils recipe works best for brown, green, beluga, French or other firm lentil varieties. Red lentils are too delicate and require a different cooking time and process.
Sort and rinse the lentils: Remove any small pebbles, pieces of debris, or miscolored lentils and give the lentils a good rinse in a wire mesh strainer before adding them to the Instant Pot. They don’t need to be soaked, but you’ll want to remove any unwanted pieces, dust, or dirt for the best flavor and texture.
Natural-release the pressure: The lentils will continue to cook as the pressure releases. Quick-releasing the pressure will undercook them.
Double batch cooking: If desired, make a large batch by doubling (or tripling!) the lentils and water and pressure cooking the lentils as directed. You don’t need to add extra cooking time; due to the higher volume, the pressure cooker will naturally take longer to come to pressure and release pressure, adjusting the total cooking time for you.
Recipe Variations
These lentils are the perfect canvas for nearly any seasoning variation, such as:
Vegetable Broth: For a flavorful, savory base, swap vegetable broth or homemade vegetable stock for the water.
Seasonings: A teaspoon of dried thyme or oregano adds a light herbaceous touch. For more dimension or to complement the flavors in your meal, you can also use dried herbes de Provence or Italian, Creole, bagel, or herb and garlic seasoning.
Olive Oil: For richness and flavor, add 1 tablespoon of extra virgin olive oil with the lentils and water.
Veggies: Sauté 1/2 cup each of minced onions, celery, and carrots in 1 tablespoon of oil for 5-6 minutes on the medium heat sauté setting before adding the lentils, water, and pressure cooking as directed.
“Cheesy:” Stir 2-3 teaspoons of nutritional yeast into the cooked lentils for a savory finish.
Feeling creative? Try a combining seasoning variations! For example, after sautéeing the veggies, add the lentils, vegetable broth, and preferred seasoning. Pressure cook as directed and sprinkle the lentils with nutritional yeast before serving!
Storage Directions
Refrigerating: Once cooled to room temperature, transfer the lentils to an airtight container and refrigerate for up to 5 days.
Freezing: For extended storage, freeze individual servings of the cooled lentils in a silicone tray overnight. Once frozen, transfer the frozen servings to a freezer-safe container and freeze for up to 3 months. Defrost the lentils in the refrigerator overnight or in the microwave on low heat for 2-4 minutes until thawed.
Reheating: Warm the lentils in the microwave on gentle heat for 1-2 minutes or in a saucepan over low heat for 3-5 minutes until heated through.
Frequently Asked Questions
No, you do not need to soak lentils before cooking. They are small and tender legumes that cook relatively quickly, eliminating the need for soaking. They do, however, need to be sorted and rinsed before cooking as they can be packaged with foreign pieces and coated with dirt of dust. Preparing them for cooking gives them the best flavor and texture.
Though it is not crucial to fluff the lentils after cooking, doing so can ensure that the Instant Pot lentils have the best consistency and texture, preventing them from clumping, sticking to the bottom of the pot, or getting mushy. After cooking, fluff the cooked lentils with a fork like you would rice, then serve or cool as desired.
I do not recommend making red lentils with this recipe. They are delicate and require a different cooking method. Use this recipe to make firm varieties (such as brown, beluga, or green lentils) in the Instant Pot.
For perfectly tender lentils, cook them on high pressure for 8 minutes and natural-release the pressure until the lid unlocks. The lentils will continue to cook during as the pressure releases, so (though it can be tempting to save time) do not quick-release the pressure.
More Easy Legume & Bean Recipes
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Add the lentils, water, and herbs (if using) to the Instant Pot.
Lock the Instant Pot lid in place and pressure cook on High for 8 minutes.
Release the pressure naturally (choosing “natural pressure release”) for about 10 minutes or until the lid unlocks. Remove the lid and lightly fluff the lentils with a fork to prevent sticking or clumping.
Remove the pot from the machine and allow the lentils to cool until serving. To cool them quickly for a recipe, transfer them to a large platter or baking sheet and cool at room temperature or in the refrigerator. The lentils will firm up as they cool.
Once cooled to your desired temperature, enjoy the lentils as a side dish or in your favorite recipes.
Refrigerating: Once cooled to room temperature, transfer the lentils to an airtight container and refrigerate for up to 5 days.
Freezing: For extended storage, freeze individual servings of the cooled lentils in a silicone tray overnight. Once frozen, transfer the frozen servings to a freezer-safe container and freeze for up to 3 months. Defrost the lentils in the refrigerator overnight or in the microwave on low heat for 2-4 minutes until thawed.
Reheating: Warm the lentils in the microwave on gentle heat for 1-2 minutes or in a saucepan over low heat for 3-5 minutes until heated through.
Jenné’s Recipe Pro-Tips
Sort and rinse the lentils: Remove any small pebbles, pieces of debris, or miscolored lentils and give the lentils a good rinse in a wire mesh strainer before adding them to the Instant Pot. They don’t need to be soaked, but you’ll want to remove any unwanted pieces, dust, or dirt for the best flavor and texture.
Natural-release the pressure: The lentils will continue to cook as the pressure releases. Quick-releasing the pressure will undercook them.
Double batch cooking: If desired, make a large batch by doubling (or tripling!) the lentils and water and pressure cooking the lentils as directed. You don’t need to add extra cooking time; due to the higher volume, the pressure cooker will naturally take longer to come to pressure and release pressure, adjusting the total cooking time for you.
Calories: 169kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 458mg | Fiber: 15g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 4mg
