Learning how to cook lentils in the Instant Pot literally changed my life. I know that sounds hyperbolic, but it really took my meal prep and batch cooking game to the next level. But it wasn’t always that way.
I never used to cook lentils before I got an Instant Pot. The idea of soaking them overnight, draining them, and babysitting them on the stove felt too time-consuming. Instead, I just bought canned or boxed lentils at the store.
But the Instant Pot makes it SO much easier to cook lentils, not to mention so much more flavorful. You can throw them in the Instant Pot with liquid, walk away, and come back to perfectly cooked lentils.
Over the last few years, I have cooked literally hundreds of pots of lentils, so now I’m sharing all my tips on cooking lentils in the Instant Pot. And, this blog post also features two incredibly easy Instant Pot lentil recipes!
As for the Instant Pot itself, even the most basic model will cook your lentils perfectly. For most home cooks, the 6 quart DUO60 or DUO60 Plus is the best option. If you want a more recent version that has nifty features (like a lid that automatically seals), try the DUO Evo Plus.
Watch! How to Cook Lentils in the Instant Pot
HOW TO COOK LENTILS IN THE INSTANT POT
Types of lentils and how to cook them in the Instant Pot
Red Lentils: These are commonly used in Indian dal and soft dishes like soups and curries. Red lentils break down quickly and become creamy, making them the perfect thickening agent for stews, soups, and purées. If you’re new to red lentils and open your pot to see a pile of mush, don’t be alarmed. That’s exactly what red lentils do!
For a soup/stew/curry, I like cooking red lentils for about 10 minutes in the Instant Pot at high pressure. This gives them plenty of time to disintegrate and melt into the other ingredients, thereby naturally thickening the texture. But if you’re just cooking red lentils in plain water, they need just 2-3 minutes. And they’ll still get mushy in this short amount of time.
Note: At Indian grocery stores, you will also find “split red lentils,” AKA masoor dal. These are red lentils that have had their skins removed and therefore cook a bit more quickly. You’ll also find “split yellow lentils,” AKA moong dal. If you’d like to learn more about the varieties of lentils used to make Indian dal, check out this blog post on Restaurant-Style Dal Tadka.
Brown and Green Lentils: These are the most common lentils (at least in the U.S.), and you can find them at any grocery store. These lentils are a little bigger than other varieties of lentils and have a mild, earthy flavor. Bonus: they’re one of the cheapest foods you can buy at the grocery store!
Brown lentils and green lentils are pretty versatile, so the ideal cook time depends on your use case. If you want to keep them whole and on the firmer side, cook for 6-8 minutes at high pressure. This is great when you want to add lentils to salads, grain bowls, or in a wrap. If you want them a little softer, you can cook for 12 minutes. And if you want them to break down and soften, you can cook for 15 or even 20 minutes. This last option is great for a puréed dish, soup or, stew.
French Green (Puy) Lentils: These lentils also hold their shape when cooked, making them perfect in salads. If you find brown or green lentils to be too mushy for your taste or use, try these French green lentils instead. They have a pleasant, peppery taste.
French green lentils take 6-8 minutes in the Instant Pot and will stay nice and firm. I prefer to cook them for 6 minutes.
Black Beluga Lentils: These are the fanciest of lentils and are a bit more expensive than ordinary lentils. Similar to French green lentils, they hold their shape well when cooked. They make a great side dish or a bed on which you can serve your meal. Black beluga lentils have a hearty, full-bodied flavor.
Cook black beluga lentils for about 6-8 minutes in the Instant Pot, or up to 10 minutes for a softer texture. As with French green lentils, I prefer to cook beluga lentils for just 6 minutes.
Tips for cooking lentils in the Instant Pot
Basic Lentils
Unlike cooking lentils on the stove, you don’t need to soak lentils in advance when you make them in the Instant Pot. Another benefit is that you don’t have to watch the lentils to make sure they don’t burn or get too mushy. You can simply toss all the ingredients into the Instant Pot, walk away, go take a nap, and come back after the pressure has been released.
Water:Lentil Ratio
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1 3/4 cups liquid (vegetable broth or water) for 1 cup of lentils
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Plus 1/2 teaspoon of kosher salt and freshly cracked black pepper
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You can also add other seasonings like bay leaves, cumin seeds, coriander seeds, dried chile peppers, etc., depending on what flavor you’re going for.
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Method
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Once you combine everything, select the Pressure Cook setting and cook for the desired cook time (see the previous section for recommended cook times based on lentil variety).
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Once the cook time is done, allow a natural pressure release on the Instant Pot for 10 minutes, then manually release any remaining steam.
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In practice: once the timer goes off, let the pot sit for 10 without touching it. Then, move the pressure release valve from from the Sealing position to the Venting position to release any remaining pressure. Once the pressure has been released, the float valve will drop and you can open the pot.
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Adding Flavor to Lentils
But if you want to make your lentils more flavorful, you’ll need to add some more flavorings (obvi). Lentils are sponges, so they absorb the flavors of the ingredients in which they’re cooked.
I like to begin my lentils by sautéing some aromatics in oil, such as onion and garlic. And because I like things spicy, I often sauté some chili peppers too. If I’m cooking Indian food, I’ll also add in cumin seeds and ginger before adding the lentils. Or, if I’m making Mexican-flavored lentils, I might sauté an onion, green pepper, and jalapeño pepper.
After you cook your aromatics, it’s time for more seasonings. You can keep it simple with just salt and pepper, or you can add an array of your favorite spices, such as cumin, paprika, or turmeric. The exact spices will depend on the flavor profile/specific cuisine you are cooking. I also love adding fresh herbs to the cooking liquid for more depth of flavor. Sturdy herbs like thyme, rosemary, oregano, sage, and bay leaves work excellently.
Finally, I like to cook the lentils in vegetable broth instead of water since it gives the lentils a little more richness and flavor.
Below you will find four incredibly easy recipes for Instant Pot lentils. And in case you are a fan of other legumes (why wouldn’t you be??), here are more Instant Pot recipes featuring lentils and other legumes!
- Instant Pot Spiced Red Lentil Sweet Potato Soup
- The Best Instant Pot Chana Masala
- Instant Pot Pearl Couscous and Lentil Salad
- Instant Pot Lentil and Cabbage Soup
- Dump-and-Go Instant Pot White Bean Stew
- Instant Pot Butternut Squash Lentil Curry
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to check out my cookbook, The Vegan Instant Pot Cookbook! Here’s a sampling of just some of the recipes featuring lentils in my book.
- Spiced Lentil, Kale and “Sausage” Soup
- Red Lentil Almond Curry
- Red Curry Rice Noodle Soup
- Lentil-Walnut Gyros with Vegan Tzatziki
- Lentil Shepherd’s Pie
- Khichdi / Kitchari (Indian Rice and Lentil Porridge)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
How to Cook Lentils in the Instant Pot
Ingredients
- 1 cup lentils (see recipe notes for details on varieties)
- 1 3/4 cup water or vegetable broth
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Other seasonings as desired (bay leaves, fresh or dried herbs, whole spices, chopped onions, garlic cloves, etc.)
Instructions
- Add the lentils and water or broth to the inner pot of the Instant Pot. Add salt, pepper, and any other seasonings of choice. Stir to combine.
- Secure the lid and select the Pressure Cook setting. Set the timer to 6 to 8 minutes for al dente lentils, or 10 minutes for softer lentils.
- When the timer beeps, allow a natural pressure release for 10 minutes. Perform a manual pressure release to vent any remaining steam. Open the pot, discard any aromatics, and transfer the lentils to a bowl or tupperware using a slotted spoon.
- Store cooked lentils in an airtight container in the fridge for 5-7 days, or freeze for 4-6 months.
Notes
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Indian-Spiced Black Beluga Lentils
Ingredients
- 1 tablespoon coconut oil (or oil of choice)
- 1/2 tablespoon cumin seeds
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons freshly grated ginger
- 1 serrano pepper diced with seeds (omit seeds for mild version; use 2 peppers for a spicy version)
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 - 1 teaspoon Indian red chile powder (use 1 teaspoon for a spicy version; can sub with half the amount of cayenne pepper)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 2 cups low-sodium vegetable broth (or water)
- 1 cup black Beluga lentils
- 1 teaspoon sea salt + more to taste
- 1-2 tablespoons vegan butter (optional)
- Chopped cilantro (for serving)
- Coconut yogurt (optional, for serving)
Instructions
- Select the Sauté setting on your Instant Pot and heat up the coconut oil. Once it's shimmering, add the cumin seeds and fry for 1-2 minutes, or until the seeds are sputtering.
- Cook the diced onion for 3 minutes. Then add the garlic, ginger, serrano pepper, coriander, garam masala, red chile powder, turmeric, and black pepper. Cook for 1-2 minutes, stirring frequently and scraping up any bits that are stuck.
- Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils and 1 teaspoon sea salt. Stir to combine all of the ingredients. Select the Cancel setting.
- Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 6-8 minutes, depending on your desired firmness (I prefer 6 minutes).
- Once the timer is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and stir in the vegan butter (if using), stirring until it's melted and mixed through. The butter adds more creaminess and richness to the lentils, but they are still good without it.
- Serve the lentils with fresh cilantro and coconut yogurt, if desired.
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Simple Brown or Green Lentils
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups (480 mL) low-sodium vegetable broth
- 1 cup (190g) brown lentils or green lentils
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper
- 1 small handful of fresh thyme sprigs (optional)
- 1 bay leaf (optional)
- 1 tablespoon fresh lemon juice (for serving)
- 1/4 cup flat-leaf Italian parsley, chopped
Instructions
- Select the Sauté setting on your Instant Pot and heat up the oil. Once it's shimmering, add the garlic and cook for 1-2 minutes, stirring frequently.
- Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sea salt, pepper, thyme sprigs (if using), and bay leaf (if using). Stir to combine. Select the Cancel setting.
- Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 6 minutes (8 minutes for very soft lentils).
- Allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and stir in the lemon juice and parsley.NOTE: If the lentils aren't as soft as you'd like, add 1/4 cup additional water and pressure cook for 1 or 2 more minutes. Allow a natural pressure release for 5 minutes.
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Spiced Red Lentil Sweet Potato Soup
Ingredients
- 1 tablespoon coconut oil (or oil of choice)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons freshly grated ginger
- 1 serrano pepper, diced (remove seeds for mild version)
- 2 teaspoons garam masala
- 1 teaspoon curry powder (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 medium sweet potatoes, peeled and cut into large dice
- 1 cup red lentils
- 4 cups low-sodium vegetable broth*
- 1 1/4 teaspoons sea salt + more to taste
- Freshly cracked black pepper
- 1-2 teaspoons maple syrup (optional)
- For serving (optional): coconut yogurt, fresh cilantro, and flatbread or rice
Instructions
- Select the Sauté setting on the Instant Pot and heat up the coconut oil. Once it's shimmering, add the onion and cook for 3-4 minutes until slightly softened.
- Add the garlic, ginger, serrano pepper, garam masala, curry powder (if using), cumin, and turmeric and stir until aromatic, about 30 seconds.
- Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sweet potatoes, sea salt, and pepper. Stir to combine all of the ingredients. Select the Cancel setting.
- Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 10 minutes.
- Once the 10 minutes is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and give the soup a stir. Taste for seasonings. You may want to add more salt, or to balance the acidity, you may want to add a teaspoon or two of maple syrup or sugar.
- Once the soup has slightly cooled, top with coconut yogurt and fresh cilantro. If desired, serve with flatbread or rice.
Notes
This is a great! Quick question though: Have you tried to soak (to increase bioavailability) and then using the instant pot to cook? I wonder if they would stay as firm. I’m anti-mushy texture, and I like the idea of upping the lentils nutrients/digestibility by soaking. TIA for any info. :D
Hi Sadie, we haven’t tried this ourselves, though I’m sure it’s worth trying out. I would reduce the cook time by at least a few minutes. If they’re still not done, add another minute. Let us know how it goes!
I made the Indian-Spiced Black Beluga Lentils. I have been cooking lentils for 50 years, and this is the best recipe I have ever made. Thank you for a great recipe.
Wow! What a compliment, Cindy! Thank you so much for the amazing review. I will be sure to show it to Nisha :)
The second recipe, Indian-Spiced Black Beluga Lentils is dal, isn’t it?
Hi Trang, it’s inspired by dal, but in my experience, dal is generally more soupy and/or made with lentils that break down easily (e.g., red lentils, split yellow lentils). The black beluga lentils here don’t break down that much so it’s a different consistency from a typical dal.
I just finished making the Spiced Red Lentil and Sweet potato soup. Yummy!
I had to make one small change cause I only had one teaspoon of veg stock left so I put in a lamb stock cube. The flavour was outstanding with and without the maple syrup. This is going to be a regular in our house from now on.
Lovely to hear the soup was a hit, Joanna! :)
I cooked green lentils 1 cup (183g), 1/2 tsp salt, and vegetable broth nearly 2 cups (400g) for 6 minutes high, 10 minute natural release, the lentil texture was good (al-dente) and moist (not dry or burned), and the saltiness was spot on, but there was no liquid remaining.
For the green lentils and the broth I used I guess I would add even a bit more liquid (maybe a 2:1 or 2.1:1 ratio by volume) until I wind up with a bit of juice leftover .
Thanks for sharing your experience with us, Case!
Many thanks for a well laid out, planned and rock star recipe. Sharing widely, cheers!
Thanks for the lovely feedback, Rachel!
Hi Nisha! I have a 3 qt instant pot mini, but before I try pressure cooking the black lentils I wanted to know if the amount of water needed in the 3qt IP should be the same or less than what the recipe currently calls for. Can’t wait to try this and looking forward to trying your other recipes too!
Hi Freda, our recipe tester Hannah said she had a 3 quart instant pot mini previously, and she always cooked everything with the same amount of water with success, so it should be no problem.
All Nisha’s recipes are fabulous, flavorful and easy to prepare because her instructions are very well explained .
Mary, Thank you for your thoughtful review! :)
I made the Indian-spiced lentils and they turned out amazing. The recipe is so quick and easy, I literally made it in the morning before work. I didn’t have Beluga lentils so I used regular brown lentils. I initially cooked them 7 minutes on high pressure with a 15 minute natural release but found them to still be too firm for my liking so I cooked them another 5 minutes and they were perfect. Next time I’ll just cook them 12 minutes from the get go. Overall perfect recipe that will become a regular in my home.
Mina, So glad to hear you loved the recipe! Thanks for sharing your feedback with us.
I cooked the green lentils for 6 minutes on high pressure and natural release for 10 minutes and they were kind of mushy , next time maybe 3 minutes. Taste was good.
Hi Samantha, we are sorry to hear the recipe didn’t work well for you. It’s odd because we’ve tested this recipe multiple times. Sorry!
Oh my heavens this was the bomb! They were so yummy, I added beef broth to my instant pot, I did exactly what you said with one cup of lentils and one and three quarter cups of broth, I added cumin, Cayenne, ground white pepper and turmeric and of course salt, I also added garlic and onion, and then voila, 13 minutes in the instant pot!!!! Perfection, I did fry some broccoli and cauliflower and onions in coconut oil and add it to my lentils after, not the best combination but now that I know what I’m doing, thanks to you, I will tweak my other ingredients, the lentils were so perfect with the right amount of sauciness! Loved it, thank you so much! I haven’t had any luck with basmati rice in my instant pot which I guess I’ll have to have a bunch more tries but thank you for the lentils!
Hi April, Thank you so much for such a fantastic review! Appreciate you taking the time!