Your complete guide to making Instant Pot Lentils! The pressure cooker is one of the easiest ways to prepare these versatile, nutritious legumes — it cooks them hands-free and consistently tender. This guide covers green, brown, beluga, French, and other firm lentils to use as a side or in recipes like lentil salad, lentil meatloaf, lentil tacos, or lentil taco meat.
If you follow a vegan or plant-forward diet and want to boost protein, legumes are a go-to. Alongside tofu, nuts, seeds, seitan, and quinoa, lentils are an affordable, protein-rich ingredient. One cup of cooked lentils contains roughly 18 grams of protein, about 16 grams of fiber, and valuable micronutrients such as iron, folate, potassium, and phosphorus.
Thanks to their nutrition and low cost, I cook lentils regularly. They hold up well in salads, form the base of hearty lentil meatballs, or become a savory taco filling for burrito bowls. If you enjoy Instant Pot legumes, try white beans or black bean soup prepared the same convenient way.
Looking for more Instant Pot ideas? See a roundup of irresistible Instant Pot recipes.
Ingredients
Lentils: Choose firm varieties — brown, green, beluga, or French — for best results in the Instant Pot. Sort and rinse to remove any small stones, debris, or dust.
Water: Use filtered or purified water for a clean flavor. For more savory lentils, substitute vegetable broth or mushroom stock.
Seasonings: Optional but nice for added depth. Thyme or oregano work well; you can substitute any dried herb blend that complements your meal.
Recipe Variations
Lentils are a blank canvas — try these simple swaps to change the flavor:
- Vegetable broth: Replace water with broth or mushroom stock for richer flavor.
- Seasonings: Add a teaspoon of dried thyme, oregano, herbes de Provence, Italian seasoning, Creole seasoning, or an herb-and-garlic blend.
- Olive oil: Stir in 1 tablespoon extra-virgin olive oil with the lentils and liquid for added richness.
- Veggies: Sauté 1/2 cup each of minced onion, celery, and carrot in 1 tablespoon oil on the Instant Pot sauté setting for 5–6 minutes before pressure cooking.
- “Cheesy”: Finish with 2–3 teaspoons of nutritional yeast for a savory, cheesy note.
How to Cook Lentils in the Instant Pot
Cooking lentils in the Instant Pot is quick and straightforward. Follow these steps for tender, separate lentils:
- Combine. Add the sorted and rinsed lentils, water (or broth), and herbs if using to the Instant Pot.
- Pressure cook. Secure the lid and cook on High pressure for 8 minutes.
- Release pressure. Allow a natural pressure release for about 10 minutes or until the lid unlocks. Open the lid and gently fluff the lentils with a fork to release steam and prevent sticking.
- Cool. Remove the inner pot and let the lentils cool to serving temperature. To firm them quickly for recipes, spread them on a large baking sheet or platter and chill in the refrigerator; they will become firmer as they cool.
- Enjoy. Serve the lentils as a side or use them in your favorite dishes once they reach the desired temperature.
Jenné’s Recipe Tips
- Use firm lentils: Brown, green, beluga, or French lentils hold their shape in the Instant Pot. Red lentils are delicate and need a different method.
- Sort and rinse: Pick out any debris or discolored lentils and rinse well in a mesh strainer for the best texture and flavor.
- Natural pressure release: Letting the pressure release naturally finishes the cooking. Quick-release can leave lentils undercooked.
- Double batch: You can double or triple the recipe without changing the cook time; the pressure cooker will take longer to come to pressure, which adjusts the overall heating time.
Storage Directions
- Refrigerate: Once cooled to room temperature, store lentils in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, freeze individual portions on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or warm gently in the microwave.
- Reheat: Reheat in the microwave on low power for 1–2 minutes or in a saucepan over low heat for 3–5 minutes until warmed through.
Frequently Asked Questions
No. Lentils are small and cook quickly without soaking, but they should be sorted and rinsed to remove any foreign pieces or dust for the best flavor and texture.
Fluffing with a fork helps prevent clumping and sticking and yields a better texture. Lightly fluff the cooked lentils before serving or cooling.
This method is best for firm lentil varieties. Red lentils are delicate and require a different cooking time and process.
Cook firm lentils on High pressure for 8 minutes, then allow a natural pressure release until the lid unlocks for perfectly tender results.
More Easy Legume & Bean Recipes
- Mouthwatering lentil recipes
- Black-eyed pea salad
- Vegan red beans and rice
- Black bean and corn salad
- Marinated white bean salad
- Edamame salad
Instant Pot Lentils
Video
Ingredients
- 1 cup firm lentils (brown, green, beluga, or French), sorted and rinsed
- 1 ¾ cups water
- 1 tsp dried herbs (such as thyme or oregano), optional
Instructions
- Add the lentils, water, and herbs (if using) to the Instant Pot.
- Lock the lid and pressure cook on High for 8 minutes.
- Allow a natural pressure release for about 10 minutes or until the lid unlocks. Remove the lid and lightly fluff the lentils with a fork.
- Remove the inner pot and let the lentils cool to serving temperature. Spread on a tray to cool more quickly if needed.
- Serve as a side or use in your favorite recipes once cooled to the desired temperature.
Notes
- Refrigerating: Store cooled lentils in an airtight container in the fridge up to 5 days.
- Freezing: Freeze portions on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator or gently in the microwave.
- Reheating: Warm in the microwave on low for 1–2 minutes or on the stove over low heat for 3–5 minutes until heated through.
Jenné’s Recipe Pro-Tips
- Sort and rinse: Remove debris and rinse lentils for the best texture.
- Natural-release: Letting pressure release naturally finishes the cooking; quick-release can undercook the lentils.
- Double batch: Double or triple the lentils and liquid without increasing cook time; the cooker will adjust pressurizing time.
Nutrition
Carbohydrates: 29 g |
Protein: 12 g |
Fat: 1 g |
Fiber: 15 g |
Potassium: 458 mg |
Iron: 4 mg
Like this recipe? Rate and comment below!