Instant Pot Lentils
from kristineskitchenblog.comLearn how to cook lentils in the Instant Pot. This Instant Pot lentils recipe is fast, easy and versatile! Use the cooked lentils in salads, soups, pastas, grain bowls and more.
Servings: 4 servings
Calories: 170kcal
Ingredients
- 1 cup dry green or brown lentils
- 1 ¾ cups water or vegetable/chicken broth, if using broth omit salt
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 bay leaf optional
Instructions
- Pick over the lentils and remove any small rocks, pebbles or other debris. Place lentils in a fine mesh strainer and rinse well under cold running water.
- Put lentils, 1 ¾ cups water, salt, pepper and bay leaf in the Instant Pot. Stir.
- Close the lid and move the steam release valve to the sealing position. Set the cook time to 8-10 minutes at high pressure. (Choose less time for firmer lentils with a bit of a bite to them and more time for softer lentils. I usually do 10 minutes.) The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down.
- Once the cook time ends, immediately quick release the pressure by carefully moving the steam release valve to the venting position.
- Once the pin drops down, open the Instant Pot lid. Remove the bay leaf, if using. Stir lentils gently and serve.
Notes
- If you want to add more flavor to the lentils, you can choose one or more of these spices to add: ground cumin, chili powder, Italian seasoning, garlic powder, dried oregano, garam masala, paprika, or other seasonings of your choosing.
- Cooked lentils may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 170kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 153mg | Potassium: 459mg | Fiber: 15g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg
