Are you tired of the same old weeknight routine? Look no further than your trusty Instant Pot and a bag of lentils! With their versatility, nutritional benefits, and ease of cooking, lentils are the perfect addition to any meal. And with 20 delicious and varied recipes below, we’re confident that you’ll find something that suits your taste buds and busy schedule.
From hearty stews and soups to flavorful curries and salads, these Instant Pot lentil recipes offer a world of flavors and textures to explore. Whether you’re in the mood for something comforting and familiar or adventurous and exotic, there’s something on this list for everyone. So grab your Instant Pot and let’s get cooking!
Instant Pot Lentil Soup with Spinach and Tomatoes
Quickly cook a flavorful and nutritious lentil soup with the Instant Pot! This recipe combines the comfort of lentils, the nutrients of spinach, and the sweetness of tomatoes.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh spinach leaves
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the lentils, water, diced tomatoes, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 15 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and stir in the fresh spinach leaves until wilted.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes (including natural pressure release)
Spicy Instant Pot Red Lentil Curry
A flavorful and spicy curry that’s ready in no time! This recipe is perfect for a quick weeknight dinner or a lunch box staple.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Stir in cumin, curry powder, coriander, and cayenne pepper; cook for 1 minute.
4. Add lentils, water, and salt. Close the lid and set valve to “Sealing”.
5. Press “Manual” mode and cook at high pressure for 10 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Instant Pot Lentil and Rice Pilaf
This recipe is a simple and flavorful one-pot meal that’s perfect for a quick lunch or dinner. The lentils and rice cook together with aromatic spices to create a satisfying and nutritious dish.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 cup uncooked white or brown rice
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the lentils, cumin, smoked paprika (if using), water, and rice. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Creamy Coconut Lentil Stew in the Instant Pot
This hearty stew combines the comforting warmth of lentils with the rich flavor of coconut milk, perfect for a cozy night in. With the Instant Pot’s ease of use, you can have this delicious meal ready in no time.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1/4 cup coconut milk
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion until softened.
2. Add garlic, bell pepper, lentils, water, diced tomatoes, cumin, salt, and pepper. Stir well.
3. Close the lid and make sure the valve is set to “Sealing”.
4. Pressure cook at high pressure for 20 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Stir in coconut milk and adjust seasoning if needed.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 30 minutes
Instant Pot Moroccan Lentil Stew with Sweet Potatoes
A flavorful and nutritious one-pot meal that combines the warmth of Moroccan spices with the comfort of sweet potatoes. This Instant Pot recipe is perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 4 cups water or vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Add lentils, sweet potatoes, diced tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Stir to combine.
4. Add water or broth, making sure that all ingredients are covered.
5. Close the lid, set the valve to “SEALING”, and cook on high pressure for 20 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 30-40 minutes
Garlicky Instant Pot Lentils with Kale
Get ready for a flavorful and nutritious meal that’s perfect for a busy day! This recipe combines the comfort of lentils with the earthiness of kale, all in one delicious and easy-to-make dish.
Ingredients:
– 1 cup dried green or brown lentils
– 4 cups water
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cups curly kale leaves
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, water, salt, and pepper to the pot.
5. Close the lid and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
8. Stir in the chopped kale leaves and serve hot.
Cooking Time: 25-30 minutes
Instant Pot Lentil Chili with Black Beans
This recipe combines the comforting warmth of lentils with the bold flavor of black beans, all cooked to perfection in the Instant Pot. Perfect for a quick and satisfying meal on a chilly day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 cups water
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until hot.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add lentils, diced tomatoes, black beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
4. Add water and stir again.
5. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and cook at high pressure for 20 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 30 minutes
Mediterranean Instant Pot Lentil Salad
This vibrant salad combines the comfort of lentils with the bright flavors of the Mediterranean, all in a quick and easy one-pot meal. Perfect for a healthy lunch or dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Add lentils, water, parsley, mint, garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes (if using) to the Instant Pot.
2. Close the lid and set valve to “sealing”. Cook on high pressure for 20 minutes.
3. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in feta cheese (if using).
5. Serve warm or at room temperature.
Cooking Time: 30 minutes
Instant Pot Lentil and Vegetable Stew
This recipe is a perfect blend of nutritious lentils, colorful vegetables, and aromatic spices, all cooked to perfection in the Instant Pot. It’s a great way to warm up on a chilly day or as a comforting meal any time of the year.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: your choice of vegetables (e.g., carrots, zucchini, potatoes)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the lentils, water, bell pepper, diced tomatoes, cumin, thyme, salt, and pepper.
4. Close the lid and make sure the valve is set to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 25-30 minutes
Smoky Instant Pot Lentil and Sausage Soup
A hearty and flavorful soup that combines the comforting warmth of lentils with the spicy kick of sausage, all infused with a rich smokiness from bacon.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 lb sweet Italian sausage, sliced
– 4 slices of bacon, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the bacon until crispy. Remove the bacon with a slotted spoon.
2. Add the onion, garlic, carrot, and celery to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the sliced sausage, lentils, chicken broth, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 20 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 30-40 minutes
Instant Pot Lentil Dal with Cumin and Turmeric
This classic Indian-inspired lentil stew is a staple of many cuisines, and with the help of an Instant Pot, it’s quicker than ever to make. This recipe combines red lentils with aromatic spices like cumin and turmeric for a flavorful and nutritious meal.
Ingredients:
– 1 cup dried red lentils
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– Salt, to taste
– Optional: cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, water, cumin, turmeric, and salt. Stir to combine.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Instant Pot Lentil Bolognese Pasta Sauce
Elevate your pasta game with this rich and flavorful Instant Pot lentil bolognese sauce. This plant-based twist on the classic Italian dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 8 oz pasta of your choice
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion, minced garlic, and grated carrot. Cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, crushed tomatoes, dried basil, and oregano. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Pressure cook on high for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Cook pasta according to package instructions. Serve with the lentil bolognese sauce and Parmesan cheese, if desired.
Cooking Time: 20 minutes
Lemon Herb Instant Pot Lentil Stew
This bright and flavorful stew is a perfect blend of comfort food and sunshine, made with tender lentils, aromatic herbs, and a squeeze of fresh lemon juice. Serve it over rice or with some crusty bread for a cozy meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, thyme, and rosemary; cook for an additional minute.
4. Add the lentils, water, and lemon juice. Season with salt and pepper to taste.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 20 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 30 minutes
Instant Pot Lentil and Quinoa Bowls
Quickly cook lentils and quinoa in your Instant Pot to create a nutritious and filling meal perfect for busy weeknights or meal prep. This recipe is customizable with your favorite toppings, so feel free to get creative!
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional toppings: diced veggies (bell peppers, carrots), cooked chicken or tofu, avocado, feta cheese
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion and garlic until softened, about 3-4 minutes.
2. Add lentils, quinoa, water or broth, cumin, salt, and pepper to the pot. Stir to combine.
3. Close the lid and make sure the valve is set to “Sealing”. Cook on High Pressure for 10 minutes, followed by a 5-minute Natural Release.
4. Open the lid and fluff the lentil and quinoa mixture with a fork.
5. Serve hot in bowls and customize with your favorite toppings.
Cooking Time: 15 minutes
Instant Pot Lentil and Mushroom Risotto
This hearty, comforting risotto recipe combines the earthiness of mushrooms with the nutty flavor of lentils, all perfectly cooked in your Instant Pot. A perfect meal for a chilly evening!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup white wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the olive oil. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
3. Add the lentils, vegetable broth, wine (if using), tomato paste, and thyme. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on High pressure for 10-12 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Fluff the risotto with a fork. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Indian-Spiced Instant Pot Lentil Soup
Warm up with this aromatic and comforting lentil soup, infused with the rich flavors of India. This recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic, cumin, coriander, cinnamon, and cardamom. Cook for 1 minute.
4. Add the lentils, diced tomatoes, water, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 15 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes (including natural pressure release)
Instant Pot Lentil and Sweet Potato Curry
This recipe combines the comforting warmth of lentils with the natural sweetness of sweet potatoes, all wrapped up in a rich and aromatic curry. Perfect for a quick and satisfying meal that’s also packed with nutrients.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add onion, garlic, curry powder, cumin, and turmeric; cook until onion is translucent.
3. Add lentils, sweet potatoes, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
4. Close the lid and set valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 15 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25 minutes
Instant Pot Lentil and Chickpea Stew
This comforting Instant Pot recipe combines the protein-rich goodness of lentils and chickpeas with aromatic spices, making it a perfect meal for a chilly evening.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika (if using), salt, and pepper; cook for 1 minute.
4. Add lentils, chickpeas, and water to the pot. Stir to combine.
5. Close the lid, ensuring the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 25-30 minutes
Serve hot, garnished with chopped fresh herbs (optional).
Instant Pot Lentil and Barley Soup
Warm up with this comforting, plant-based soup that’s perfect for a chilly day. This recipe combines the tender goodness of lentils and barley with aromatic spices for a nutritious and filling meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 cup pearled barley, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
3. Add lentils, barley, broth, thyme, salt, and pepper. Stir to combine.
4. Close lid and set valve to “Sealing”. Cook on “High Pressure” for 20 minutes, followed by a 10-minute natural release.
5. Open valve and quick-release any remaining pressure. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30 minutes (including natural release)
Instant Pot Lentil Tacos with Avocado Crema
This recipe combines the comforting warmth of lentils with the vibrant flavors of Mexico, all made easy and quick in an Instant Pot. Perfect for a weeknight dinner or a weekend brunch, this dish is sure to become a staple.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro, diced tomatoes
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion, garlic, and bell pepper until tender.
2. Add lentils, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 20 minutes, followed by a 10-minute natural release.
4. Open the lid and stir in any remaining liquid. Serve with tortillas, Avocado Crema, and desired toppings.
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt, to taste
Combine all ingredients in a blender or food processor until smooth. Refrigerate until ready to serve.
Leave a Reply