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)
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
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.
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.
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
I’ve always found lentils to be difficult to cook because they take so long on the stove top, but this was super easy. I ended up using 1/2 cup dry lentils with 8oz water for 15 minutes and it was perfect! Thanks for sharing!
Awesome, Clare. Thanks for your comment and for taking the time to review!
Sweet motivation! Love this post. I have your instant pot cookbook and the page that gives the times for various beans/legumes has a permanent bookmark – because I reference it a lot! These recipes look delicious, and the red lentil curry with almond butter is our absolute fave, have made it many times, and now red lentils and sweet potatoes = yum! I have also discovered the lux of having chickpeas from the instant pot – so much more tender and flavorful than canned, so I think today I am going to give the chana masala a go – sounds just perfect for this rainy day. People! This cookbook rocks, highly recommend!
Thank you for the kind words, Maggie! It’s lovely to hear how much you’ve enjoyed the cookbook/recipes!
Been looking for lentil recipes and these look great. Altough I was just thinking of making easy green lentils, your red lentil sweet potatoe recipe looks great, I will try that soon.
We’re excited for you to get cooking, Kate!
Hi Nisha, we made the Indian-Spiced Black Beluga Lentils last night and they were delicious! The children loved them !
We cooked them for 7min + a loooong natural release as I had to rush out, and they were still perfect. The Belugas held their shape and firmness really well.
Will cook them again soon and try your other recipes, thank you!
We’re so happy that the lentils turned out well for you, Marie-Luce. Thank you for taking the time to leave a comment and for trying out the recipe!
I sauted the red lentils for 3 minutes in the Instapot. Then I mixed them with cream Curry, Curcuma, Pepper, Honey, Salt, Pepper and Paprika. I paired it with a raw Carrot to chew. It was very yummy.
I need help big-time. I use 3/4 of a cup of brown lentils, and I used to use one and a half cups of water but now I only use one and 1/3. I used to cook them at high pressure for 10 minutes, and now I only take six minutes. I used to let them naturally release for 10 minutes, and now I only take two. And they’re still way, way, way too mushy. Is there a way to set a lower pressure or lower temperature?
Hi Chris, I’m sorry to hear about your mushy brown lentils! It seems like you’re following the right guidelines to cooking them correctly, so I’m not sure what’s happening. I will say that brown lentils tend to get softer in the Instant Pot than, say, French green lentils, which hold their shape more.
Try 1 cup lentils, 1.75 cups water, ½ teaspoon kosher salt and any other additions (bay leaf, shallot, garlic, etc.,). Try high pressure for 5 minutes, allow a 5 minute natural release and then manually release and drain excess water. Allow your lentils to dry on a dish towel or spread them out on a sheet pan for 5-10 minutes before using/storing to release extra moisture. If you have access to French green lentils, use the above instructions but cook for 6 minutes.
Thanks, Kaitlin. So that’s what they’re supposed to look and taste like! I think the five minute / five minute did the trick. On a related subject, while they’re still hot and fresh from the pot, can I put them straight into the fridge, or should I let them cool off first? Guys don’t know that!
Hi Chris, glad to be of help! You can spread out the lentils on a dish towel or sheet pan for 5-10 minutes before transferring to a tupperware container and back into the fridge.
I found this recipe more helpful than a few others I read. “cook and natural release” Really!? What setting, what pressure level, how long? Thank you, they turned out perfect.
Your positive feedback is the best reward for our hard work. Thank you, Barbara!
Red lentils and sweet potatoes— comfort in a bowl! For my spicy sensitive daughter, no peppers, black pepper, and slightly reduced ginger and curry. We love it! I think I could eat this for breakfast.
Hi Susan, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Just used the recipe for cooking green lentils. Cooked for 6 minutes then released pressure after 5 minutes. They are extremely mushy and sadly not at all aldente. Will not be using this guidance again
We’re sorry to hear that the lentils didn’t turn out as you’d expect, Sarah! The quality, size and age of lentils all play a role in how long they’ll need to cook.
If you find brown or green lentils to be too mushy for your taste or use, try French green (Puy) lentils instead. They hold their shape when cooked, making them perfect in salads and 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.
I never really liked lentils as a kid my mother would make me eat them, I followed recipe for brown/green lentils, I would have given it 10 stars used my IP to cook it came out killer
Your positive feedback is the best reward for our hard work. Thank you, Nick!
This recipe was so easy and delicious! I used a normal stove top pressure cooker and it worked just fine. This is so hearty and filling, especially when eaten with bread. I’m definitely making this again ❤️
Thanks for sharing, Nouran! :) Lovely to hear you enjoyed.
Hi Nisha. Your recipes look delicious and I am going to make them. Will have to buy some spices. If you have a favorite brand of Indian red chile powder and of garam masala would you mind sharing what brands you like? Going to make the Spiced Red Lentil Sweet Potato Soup first. Have never bought curry either. Your recipes will be a nice change for me. Thank you!!
Hi Karen, we’re so happy you think the recipes sound delicious- we can’t wait for you to try them out! We like using Rani or Burlap & Barrel for Indian chile powder (the Kashmiri variety is on the mild side; anything labeled mirchi or lal mirch will be spicy. For garam masala, we typically use Rani, or Spicewalla on occasion. We haven’t tried this brand, but America’s Test Kitchen recommends McCormick’s garam masala.
Your Spiced Red Lentil Sweet Potato Soup is indeed delicious. I appreciate your tips for your favorite brands and used them. So looking forward to making more of your recipes. Needed a change from the usual and this is an amazing change. Thank you!!
Thank you for your lovely comment, Karen! It makes us happy to know that you enjoyed the recipe.
Very helpful!!! Did my own curry lentils today by using your recipes and video as a baseline – my first attempt at lentils EVER – done in the Instant Pot Pro Plus. Phenomenal end-result served over Basmati rice – heavenly! Thank you!
Lovely! Thanks for sharing, Brad!
Love all these recipes Nisha, always get so many compliment for ‘your’ food.
Thanks for the lovely feedback, Nicole!
I cooked French green puy lentils using this method in my instant pot duo crisp. I used 1 3/4 cup water for 1 cup of lentils for 6 minutes and let the pressure release naturally. I stirred the water to make sure the spices and lentils were well combined before closing the lid. The result was uneven, partially uncooked dal. I fixed it by later cooking it on the stovetop by adding more water and cooking for more than 20 minutes. I used a weighing scale and good quality lentils. So not sure what went wrong. This recipe is a no from me.
Nice. Eaten over a few days without loosing its desirability. Had it with white rice and flatbread.
Awesome, Michael! Thanks for sharing :)
Wow the spiced red lentil sweet potato soup was awesome! Thank you for this recipe.
I am not usually a fan of curries but this was delicious. Since I have little ones I omitted the hot pepper. To get more nutrients I added some Dino kale. My kiddos loved it, and by the way we are not vegan!
Awesome, Diana. Thanks for your comment and for taking the time to review!
I look this page up evry time I make pot of lentils in my IP… just to double check! Always turn out great 😁
We are thrilled you find the resource so helpful! :)
Hello! I am confused by the fact that soaking is not required when cooking in the Instant Pot.
AFAIK soaking (and discarding the soaking water) not only speeds up cooking time but also makes the lentils/beans less “gassy”. How is this solved when using the Instant Pot?
Hi Julia, you’re welcome to soak the beans but it’s not necessary! Unsoaked beans will cook evenly and fairly quickly in a pressure cooker. Unsoaked beans split apart less during pressure cooking. If you have problems with gas, you may want to try to soak ahead of time and see if that helps.
Can you do yellow split lentils (toor/moong dal) also in an instant pot? This is my go to dal when I’m in doubt, so would love to hear the times for it?
Hi there AB, for a soup/stew/curry, we like cooking whole red/yellow 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, so using the Instant Pot to cook split lentils may not be your desired method of preparation.