Instant Pot Lentils | {Stove Top Version}
This instant pot lentils recipe is a hearty and tasty dish. It is the perfect comfort food for busy weeknights. With minimal effort and time, you can enjoy a warm bowl of lentils in less than a half hour. Plus, not only is it faster than traditional stovetop lentil cooking methods, but the instant pot locks in flavor while providing unbeatable textures.
I make these lentils a lot not only because the flavor is so delicious, but I can use them in so many different ways. I love to put them in flour tortillas, the way you see them here. But I also love them on their own as a side dish.
The combination of the ingredients makes the lentils slightly sweet, hearty, and delicious.
You’re going to love them.
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Ingredients and substitutions
- Black lentils – These are my favorite lentils by far, but you if you can’t find them. You can use brown lentils, French green lentils, red lentils, or yellow lentils if you prefer.
- Onion – I use the sweet Vidalia onions every time I cook with onions.
- Beef broth – I love the deep flavor of this broth and get it (and the chicken broth) from Trader Joe’s. It’s robust, organic, and doesn’t contain anything I don’t want to put in my body. You could also use a good quality vegetable broth if you are vegetarian or vegan.
- Tomato paste – I love the flavor tomato paste adds to lentils. I use the canned kind in this recipe, but if you have the paste in a tube since it’s concentrated, use 2 tablespoons.
- Ground cumin – This spice is so versatile, it goes in a lot of my dishes. I always use organic.
- Ground basil – Although I use this herb almost every time I make this recipe, I’ve also used oregano or parsley. You can also use fresh herbs if you prefer.
- Ground chipotle powder – If I were eating this dish alone, I’d put at least a half teaspoon in the lentils, if not more. I love the smokey flavor and the heat Chipotle brings to the dish. But since hubby can’t take the heat, I put in only a few shakes.
- Bay leaf
- Garlic paste – you can find this in the produce section in the grocery store. It comes in tubes. If you would rather fresh garlic, substitute a clove per teaspoon.
- Salt – I use sea salt, but Kosher salt will also work.
Helpful
Tips
- If you don’t have a pressure cooker, don’t worry, I also include a stovetop version in the notes section of the recipe card.
- I love black lentils. They are small, round, tender, and have a very satisfying taste, but if you can’t find them (I get them at Whole Foods), you can use whichever type of lentils you like. French green lentils are also a great choice.
- If I’m making this recipe on the stovetop, I soak the lentils for a half hour before starting.
- I always wash grains and lentils. Here’s how: I add lentils to a fine-meshed strainer, place them in a large bowl, and run water over the legumes. Swish your fingers through the lentils. Drain the water, rinse, and repeat.
- If you feel like your instant pot is taking longer than normal to come to and release the pressure, it’s a sign to replace your sealing ring.
- When I use the instant pot, I don’t sauté the onion anymore because I’ve tried it both ways, and it doesn’t change the taste, so I save calories by not using olive oil.
- How to do a quick release: Let your cooker rest for 5 – 10 minutes before putting on an oven mitt. Nudge the knob to the venting position keeping yourself clear of the valve. Be careful; the steam will be hot. Let the steam release and wait for the silver pressure gauge to drop back into the lid before opening the pressure cooker.
- You can also do a natural pressure release if you prefer.
- If you have leftovers, you can store them in an airtight container in the refrigerator for up to seven days.
- You can also freeze any leftovers. PLace them in an airtight container and in the freezer for up to 3 months.
- You can reheat on the stovetop on medium/low heat. Add a bit of water or broth if the lentils are too thick.
How to make instant pot lentils
Pre-step
Get out your instant pot or pressure cooker and wash the lentils.
Step two
Gather the ingredients – black lentils, onion, cumin, basil, chipotle powder, broth and tomato paste. (A)
Step three
Peel and chop the onion and add it to the instant pot container. (B)
Step four
Add lentils to the container with the onion. (C)
Step five
Add basil, cumin, salt, bay leaf, chipotle powder, and garlic paste. (D)
Step six
Add tomato paste. (E)
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Step seven
Add broth and stir with a wooden spoon to break up the tomato paste. (F)
Step eight
Place the lid on the pressure cooker and seal it. Make sure the venting knob is in the sealed position.
Press the pressure cooker button, make sure the pressure is set to high and the mode is normal. Set the time to 10 minutes.
The instant pot will take up to 20 minutes to come to pressure.
Once the instant pot beeps that it’s done, you can do a quick release after 10 minutes (see helpful tips or notes on how), or let it release the pressure naturally.
Add the tender lentils to a serving bowl.
See how robust and delicious they look?
Time to add the lentils to flour tortillas for tacos. I add refried beans and sautéed cauliflower.
I sprinkle shredded Mexican cheese on one and leave the other plain.
So good! You have to try them.
I hope you enjoyed this instant pot lentils recipe. It’s such a versatile dish.
Other delicious side dishes
And always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Instant Pot Lentils
Ingredients
- 1 medium onion (or large – chopped)
- 1 cup black lentils (rinsed – or French lentils or whatever lentils you prefer)
- 4 cups beef broth (I sometimes use chicken broth instead)
- .50 cup tomato paste
- 1 teaspoon basil (dried)
- 1 teaspoon cumin (ground)
- .25 teaspoon chipotle powder (or more, hubby can't take much heat)
- .75 teaspoon sea salt
- 3 teaspoons garlic paste (or 3 garlic cloves minced)
- 1 bay leaf
Instructions
- Add the all the ingredients to the instant pot container – onion, lentils, broth, tomato paste, basil, cumin, chipotle powder, salt, garlic and bay leaf.1 medium onion, 1 cup black lentils, 4 cups beef broth, .50 cup tomato paste, 1 teaspoon basil, 1 teaspoon cumin, .25 teaspoon chipotle powder, .75 teaspoon sea salt, 3 teaspoons garlic paste, 1 bay leaf
- Use a wooden spoon or spatula to break up the tomato paste and stir the ingredients together.
- Place the cover on the pressure cooker and seal it. Make sure the venting knob is in the sealed position.
- Press the pressure cooker button and make sure the mode is set to normal and the pressure is set to high.
- Set the timer to 10 minutes. The pressure cooker will take up to 20 minutes to come to pressure and start cooking.
- Once the pressure cooker beeps to that it's done, wait 10 minutes before doing a quick release (see notes on how).
- Transfer to a serving bowl. Eat, smile, and enjoy.
Equipment
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Helpful tips
- If you don’t have a pressure cooker, don’t worry, I’ll also include a stovetop version in the notes section of the recipe card.
- I absolutely love black lentils. They are small and round and they have a very satisfying taste, but if you can’t find them (I get them at Whole Foods) you can use whichever type of lentils you like. French lentils are also a great choice, just saying.
- If I’m making this recipe on the stove top, I soak the lentils for a half hour before starting.
- I always wash grains and lentils. Here’s how: I add lentils to a fine meshed strainer and place in a large bowl and run water over the legumes. Swish your fingers through the lentils. Dumb the water and repeat.
- If you feel like your instant pot is taking longer than normal to come to and release the pressure, then it’s a sign to replace your sealing ring.
- In this recipe, I’m using beef broth, but I use chicken broth and beef broth interchangeably.
- I don’t sauté the onion anymore because I’ve tried it both ways and it really doesn’t change the taste and if you do it this way, you save calories by not using olive oil.
- How to do a quick release: Let your cooker rest for 5 – 10 minutes before putting on an oven mitt. Nudge the knob to the venting position keeping yourself clear of the valve. Be careful, the steam will be hot. Let the steam release and wait for the silver pressure gauge to drop back into the lid before attempting to open the pressure cooker.
Stove top version
The ingredients are the same except for the addition of olive oil. Also soak the lentils for at least a half hour before starting the recipe. Steps- Heat a medium Dutch oven or deep sauté pan on medium
- Once it heats up add 1 tablespoon of oil and once that heats up, add onions and sauté for 5 minutes.
- Add garlic and sauté for another minute
- Add the rest of the ingredients
- Use a wooden spatula to break up the tomato paste and stir the ingredients together
- Bring to a boil and once it comes to one, lower the heat to a lively simmer
- Cook for 45 – 50 minutes.
- Serve and enjoy
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I think lentils are underrated. I loved how straightforward and easy to replicate your Instant Pot instructions were. I made a big batch of lentils yesterday so we can eat them throughout the week.
I’m so glad to hear that Marta! Thanks so much for letting me know and for your kind words.
I love lentils and love that I can make this recipe in my instant pot. And why have I never thought to turn them into tacos!? Yess..trying this dish this week!
Yay! I love them in tacos or enchiladas and as a side! Thanks Heather!
I LOVE lentils and I think this recipe is just so good, so thanks for posting this!
Thanks Paige. I appreciate it.
The instant pot is such a time saver, I love recipes like this! So many great flavors yet it can be made vegan! I’m used veggie broth and loved this recipe.
Yay. I’m so glad to hear that Veronika! I do make it vegan as well when I’m bringing it to my veggie family members. It’s just as luscious!
I love trying new recipes out on the children and husband when we used to eat the same old same old until I found your blog on Pinterest, and now we never have to repeat meals if we don’t want to! Keep the fantastic recipes rolling. We’re happy to try them out! So good.
Aww that is so sweet Heidy! I appreciate it. I’m glad you enjoy the recipes and that you took the time to let me know.