Zesty, hearty, and effortlessly delicious—these Instant Pot lentil recipes are about to become your new kitchen heroes. Whether you’re craving a cozy weeknight stew, a vibrant seasonal salad, or a protein-packed comfort meal, this roundup has a creation for every craving. Dive in to discover 27 mouthwatering ways to transform humble lentils into quick, satisfying dinners that’ll have everyone asking for seconds!
Savory Instant Pot Lentil Soup with Carrots
Crafting a hearty, nutritious meal doesn’t have to be a day-long affair. This Instant Pot lentil soup comes together with minimal fuss, delivering deep, savory flavors and a satisfying texture that’s perfect for a busy weeknight. Let’s walk through the simple steps to make it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 medium carrots, peeled and sliced into 1/4-inch rounds
– 1 1/2 cups brown lentils, rinsed and drained
– 6 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh lemon juice
Instructions
1. Set your Instant Pot to the “Sauté” function and let it heat for 2 minutes.
2. Add 2 tbsp olive oil to the pot, then add 1 diced yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion is translucent.
3. Add 3 minced garlic cloves and sauté for 1 more minute, just until fragrant. Tip: Avoid browning the garlic, as it can turn bitter.
4. Add 4 sliced carrots, 1 1/2 cups rinsed brown lentils, 6 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir to combine all ingredients.
5. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
6. Press the “Manual” or “Pressure Cook” button and set the timer for 15 minutes at high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Tip: Natural release helps the lentils retain their shape and prevents a mushy texture.
8. Carefully turn the valve to “Venting” to release any remaining pressure.
9. Open the lid and stir in 2 tbsp fresh lemon juice. Tip: The lemon juice brightens the flavors and balances the earthiness of the lentils.
10. Ladle the soup into bowls and serve immediately.
Rich and comforting, this soup features tender lentils and soft carrots in a savory, thyme-infused broth. The hint of lemon adds a refreshing zing that cuts through the heartiness. For a creative twist, top each bowl with a dollop of plain Greek yogurt or a sprinkle of fresh parsley.
Spicy Instant Pot Lentil and Sausage Stew
Warm up your kitchen with this hearty one-pot meal that’s perfect for busy weeknights. Using your Instant Pot, we’ll build layers of flavor with savory sausage and earthy lentils, all simmered in a rich, spicy broth. Follow along step-by-step for a foolproof stew that’s both comforting and satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1 ½ cups brown lentils, rinsed
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp smoked paprika
– ½ tsp red pepper flakes
– 1 tsp dried thyme
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Set your Instant Pot to “Sauté” on “Normal” and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 lb Italian sausage and cook for 5 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Add 1 diced yellow onion and cook for 3 minutes, stirring frequently, until softened and translucent.
4. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
5. Add 2 diced carrots and 2 diced celery stalks, cooking for 2 minutes to slightly soften the vegetables.
6. Pour in 1 ½ cups rinsed brown lentils, 4 cups chicken broth, and 1 can diced tomatoes with their juices.
7. Stir in 1 tsp smoked paprika, ½ tsp red pepper flakes, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper until well combined.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
10. Stir the stew gently and let it sit for 5 minutes to thicken slightly before serving.
11. Garnish with 2 tbsp chopped fresh parsley just before serving.
Just ladle this stew into bowls for a cozy meal that’s packed with tender lentils and savory sausage in every bite. The spicy kick from the red pepper flakes balances beautifully with the smoky paprika, while the vegetables add a subtle sweetness. For a creative twist, serve it over creamy polenta or with a side of crusty bread to soak up the rich broth.
Creamy Coconut Curry Instant Pot Lentils
Kick off a cozy, flavorful meal with this simple Instant Pot recipe that transforms humble lentils into a rich, creamy coconut curry—perfect for busy weeknights when you crave something hearty yet healthy. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1 cup dried brown lentils, rinsed
– 1 (14-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tsp salt
– 1 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 medium yellow onion, diced, and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook for 1 minute until fragrant.
4. Add 1 tbsp curry powder, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, and toast the spices for 30 seconds to enhance their flavor.
5. Pour in 1 cup dried brown lentils, rinsed, 1 (14-ounce) can full-fat coconut milk, 1 cup vegetable broth, and 1 tsp salt, stirring to combine all ingredients.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
8. Open the lid and stir in 1 tbsp fresh lime juice and 1/4 cup fresh cilantro, chopped, until well incorporated.
9. Let the curry sit for 5 minutes to thicken slightly before serving. For a creamier texture, gently mash a few lentils with the back of a spoon. Finally, savor this dish over steamed rice or with warm naan for a complete meal—its velvety coconut base and aromatic spices create a comforting, slightly spicy flavor that deepens as it rests.
Instant Pot Lentil Tacos with Avocado Salsa
Oftentimes, the best weeknight dinners are those that come together quickly yet deliver big flavor. This Instant Pot lentil taco recipe does just that, transforming simple pantry staples into a hearty, satisfying meal with minimal hands-on time. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 cup brown lentils, rinsed
– 2 cups vegetable broth
– 1 (15-ounce) can black beans, drained and rinsed
– 1 teaspoon salt
– 8 small corn tortillas
– 1 avocado, diced
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1/4 teaspoon salt
Instructions
1. Set your Instant Pot to the “Sauté” function and add 1 tablespoon olive oil.
2. Once the oil is shimmering, about 1 minute, add 1 diced yellow onion and cook, stirring frequently, until translucent, about 5 minutes.
3. Add 3 minced garlic cloves and cook, stirring constantly, for 1 minute until fragrant.
4. Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika, and cook for 30 seconds to toast the spices. (Tip: Toasting spices briefly unlocks their full aroma and flavor.)
5. Add 1 cup rinsed brown lentils, 2 cups vegetable broth, 1 can of drained black beans, and 1 teaspoon salt to the pot. Stir to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. (Tip: A natural release helps the lentils absorb liquid fully and prevents them from becoming mushy.)
8. While the lentils cook, prepare the avocado salsa by combining 1 diced avocado, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt in a medium bowl. Gently fold to mix.
9. Warm 8 corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side, or wrapping them in a damp paper towel and microwaving for 30 seconds. (Tip: Warming tortillas makes them pliable and prevents cracking when filled.)
10. To serve, spoon the lentil and bean mixture into the warmed tortillas and top generously with the avocado salsa.
Zesty lime and fresh cilantro in the salsa cut through the earthy, warmly spiced lentils, creating a balanced bite. The texture is wonderfully hearty yet not heavy, with the lentils holding their shape perfectly against the creamy avocado. For a fun twist, try serving the filling in crispy taco shells or over a bed of lettuce for a taco salad.
Healthy Instant Pot Lentil Vegetable Stew
Kicking off a cozy meal doesn’t have to be complicated. This hearty stew comes together quickly in your Instant Pot, packing in protein-rich lentils and a rainbow of vegetables for a nourishing, one-pot dinner that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1 medium bell pepper, diced
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fresh spinach, roughly chopped
– 1 tbsp lemon juice
Instructions
1. Set your Instant Pot to the ‘Sauté’ function and let it heat for 2 minutes.
2. Add 1 tbsp olive oil to the pot, then add 1 medium diced yellow onion. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent.
3. Add 3 cloves minced garlic and sauté for 1 minute, just until fragrant.
4. Tip: To prevent burning, scrape the bottom of the pot with a wooden spoon after adding the garlic.
5. Add 2 medium diced carrots, 2 stalks diced celery, and 1 medium diced bell pepper to the pot. Sauté for 4-5 minutes, until the vegetables begin to soften.
6. Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can undrained diced tomatoes, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir well to combine.
7. Tip: For deeper flavor, toast the dried thyme and smoked paprika in the pot for 30 seconds before adding the liquids.
8. Secure the Instant Pot lid, set the valve to ‘Sealing,’ and select the ‘Manual’ or ‘Pressure Cook’ function. Set the timer for 15 minutes at high pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
10. Tip: For a thicker stew, use a potato masher to gently mash some of the lentils against the side of the pot after pressure release.
11. Open the lid and stir in 2 cups roughly chopped fresh spinach and 1 tbsp lemon juice until the spinach is wilted, about 2 minutes.
12. Let the stew sit for 5 minutes off the heat to allow the flavors to meld before serving.
A satisfying bowl of this stew features tender lentils and vegetables in a savory, tomato-based broth. The fresh spinach adds a pop of color and nutrients, while the lemon juice brightens the entire dish. For a creative twist, serve it over a scoop of cooked quinoa or with a dollop of plain Greek yogurt on top.
Instant Pot Lentil Chili with Black Beans
Perfect for a chilly evening, this Instant Pot Lentil Chili with Black Beans is a hearty, protein-packed meal that comes together with minimal effort. Let’s walk through the process step by step to ensure you get a flavorful, comforting dish every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 cup brown lentils, rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup frozen corn
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tbsp olive oil.
2. Once the oil is hot, add 1 medium yellow onion, diced, and cook for 5 minutes until softened, stirring occasionally.
3. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 30 seconds to toast the spices—this enhances their flavor.
5. Add 1 cup brown lentils, rinsed, 1 (15 oz) can black beans, drained and rinsed, 1 (28 oz) can crushed tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper to the pot.
6. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
8. Stir in 1/2 cup frozen corn and let it sit for 5 minutes to thaw and warm through—this adds a sweet crunch without overcooking.
9. Taste and adjust seasoning if needed, but avoid adding more salt until after cooking to prevent over-salting.
10. Ladle the chili into bowls and serve hot.
Rich and thick, this chili boasts a velvety texture from the lentils and a smoky depth from the spices. Top it with avocado slices or a dollop of sour cream for extra creaminess, or serve it over rice for a heartier meal that’s sure to satisfy.
Easy Lemon-Garlic Instant Pot Lentil Salad
Often, a satisfying meal requires minimal effort, and this Instant Pot recipe proves just that. Our easy lemon-garlic lentil salad combines pantry staples for a protein-packed dish that’s ready in under an hour. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup brown lentils
– 2 cups water
– 1 teaspoon salt
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced (about 3 tablespoons)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese
Instructions
1. Rinse 1 cup brown lentils under cold water in a fine-mesh strainer to remove any debris.
2. Combine the rinsed lentils, 2 cups water, and 1 teaspoon salt in the Instant Pot.
3. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” for 10 minutes at high pressure.
4. Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
5. While the lentils cook, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering, about 2 minutes.
6. Add 4 cloves minced garlic to the skillet and sauté until fragrant and lightly golden, about 1 minute, then remove from heat to prevent burning.
7. Drain any excess liquid from the cooked lentils in the Instant Pot using the strainer.
8. Transfer the drained lentils to a large mixing bowl and let cool for 5 minutes to room temperature.
9. Pour the garlic-oil mixture and 3 tablespoons lemon juice over the lentils, stirring gently to coat evenly.
10. Fold in 1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, and 1/4 cup crumbled feta cheese until well combined.
Vibrant and hearty, this salad boasts a tender yet firm lentil texture with a zesty lemon-garlic punch. The feta adds a creamy saltiness that balances the fresh herbs, making it ideal for meal prep or as a side dish. Try serving it over greens or stuffed into pita pockets for a quick lunch twist.
Hearty Instant Pot Lentil Mushroom Risotto
On a chilly evening when you crave something warm and satisfying without spending hours in the kitchen, this Instant Pot lentil mushroom risotto delivers. It’s a one-pot wonder that combines earthy mushrooms, hearty lentils, and creamy Arborio rice for a comforting meal that’s surprisingly simple to make, even for beginners. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup grated Parmesan cheese
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 medium yellow onion, diced, and cook until translucent, stirring occasionally for 4-5 minutes.
3. Stir in 8 oz cremini mushrooms, sliced, and cook until they release their moisture and brown slightly, about 5 minutes.
4. Add 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
5. Turn off the “Sauté” mode and add 1 cup brown lentils, rinsed, 1 cup Arborio rice, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Open the lid and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
9. Let the risotto rest for 5 minutes to thicken before serving.
Hearty and rich, this risotto boasts a creamy texture with tender lentils and savory mushrooms that meld beautifully. For a creative twist, top it with a drizzle of truffle oil or fresh herbs like parsley, making it an elegant yet easy dish to share with family or friends.
Instant Pot Lentil Sloppy Joes
Kick off your weeknight dinner with a hearty, plant-based twist on a classic comfort food that comes together effortlessly in your Instant Pot. This recipe transforms humble lentils into a savory, saucy filling that’s perfect for piling onto buns, delivering rich flavor and satisfying texture in under 30 minutes.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 (15 oz) can tomato sauce
– 2 tbsp tomato paste
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 6 hamburger buns, toasted
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 diced yellow onion and 1 diced green bell pepper, sautéing for 4–5 minutes until softened and lightly browned.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
4. Pour in 1 cup rinsed brown lentils, 2 cups vegetable broth, 1 can tomato sauce, 2 tbsp tomato paste, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine all ingredients evenly.
5. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” or “High Pressure” for 10 minutes.
6. Once cooking completes, allow natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure by turning the valve to “Venting.”
7. Open the lid and stir the mixture; if it appears too watery, select “Sauté” mode again and simmer for 3–5 minutes to thicken the sauce to a sloppy consistency.
8. Toast 6 hamburger buns in a toaster or under a broiler set to 350°F for 2–3 minutes until golden and crisp.
9. Spoon the hot lentil mixture generously onto the toasted buns, serving immediately.
Perfectly textured with tender lentils enveloped in a tangy, slightly sweet sauce, this dish offers a meatless take that’s both wholesome and deeply satisfying. Pile it high on those toasted buns for a messy, comforting meal, or try it over baked potatoes or alongside a crisp green salad for a creative twist.
Tangy Tomato Basil Instant Pot Lentils
Kickstart your weeknight dinner with this effortless, protein-packed dish that transforms humble lentils into a vibrant, tangy meal. Keep your Instant Pot handy for a hands-off cooking experience that delivers deep, savory flavors with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tbsp tomato paste
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp red wine vinegar
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Press the “Sauté” button on your Instant Pot and add 1 tbsp olive oil, heating it for 1 minute until shimmering.
2. Add 1 medium yellow onion, diced, and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves garlic, minced, and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add 1 cup brown lentils, rinsed and drained, 2 cups vegetable broth, 1 (14.5 oz) can diced tomatoes, undrained, 1 tbsp tomato paste, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper to the pot, stirring to combine all ingredients evenly.
5. Secure the lid on the Instant Pot, set the valve to “Sealing,” and press the “Manual” or “Pressure Cook” button, adjusting the time to 15 minutes at high pressure.
6. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
7. Open the lid and stir in 1 tbsp red wine vinegar and 1/4 cup fresh basil leaves, chopped, letting the residual heat wilt the basil slightly.
8. Taste and adjust seasoning if needed, then serve immediately while warm.
These lentils emerge tender but not mushy, with a bright, tangy tomato broth that clings perfectly to each bite. Try spooning them over creamy polenta or alongside crusty bread to soak up every last drop of flavor.
Fragrant Instant Pot Lentil Biryani
Many home cooks find traditional biryani intimidating, but this Instant Pot version simplifies the process while delivering the aromatic, layered flavors you crave. Making fragrant lentil biryani is surprisingly straightforward with a pressure cooker, requiring minimal hands-on time for a satisfying one-pot meal that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup basmati rice
– 1 cup brown lentils
– 1 tablespoon vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 1/2 cups vegetable broth
– 1/2 cup plain yogurt
– 1/4 cup fresh cilantro, chopped
– 1/4 teaspoon salt
Instructions
1. Rinse 1 cup basmati rice and 1 cup brown lentils separately under cold water until the water runs clear, then drain them well.
2. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon vegetable oil for 2 minutes until shimmering.
3. Add 1 medium onion, thinly sliced, and cook for 5–7 minutes, stirring occasionally, until golden brown and caramelized.
4. Stir in 2 cloves garlic, minced, and 1 tablespoon ginger, grated, and cook for 1 minute until fragrant.
5. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Pour in 1 1/2 cups vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent burning.
7. Add the drained rice and lentils, along with 1/4 teaspoon salt, stirring gently to combine all ingredients evenly.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, then allow a natural pressure release for 10 minutes before quick-releasing any remaining steam.
9. Carefully open the lid and fluff the biryani with a fork, then fold in 1/2 cup plain yogurt and 1/4 cup fresh cilantro, chopped, until just incorporated.
10. Let the biryani rest for 5 minutes off heat to allow the flavors to meld and the texture to set.
Delightfully fluffy rice and tender lentils soak up the warm, spiced broth, creating a comforting dish with subtle heat from the cayenne. Serve it topped with extra cilantro or a dollop of yogurt for a creamy contrast, or pair it with a simple cucumber salad to balance the richness.
Protein-Rich Instant Pot Lentil Burgers
Understanding how to make a satisfying, protein-packed meal quickly can transform your weeknight dinners, and these Instant Pot lentil burgers deliver just that—they’re hearty, wholesome, and surprisingly simple to pull together even for beginners. Using an Instant Pot speeds up the cooking process dramatically, ensuring you get tender lentils and a flavorful patty base without the usual soaking or long simmering times.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried brown lentils
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup breadcrumbs
– 1 large egg, beaten
– 2 tablespoons all-purpose flour
– 2 tablespoons vegetable oil
Instructions
1. Rinse 1 cup dried brown lentils under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed lentils and 2 cups water in the Instant Pot, securing the lid and setting the valve to “Sealing.”
3. Press the “Manual” or “Pressure Cook” button, set the timer to 8 minutes at high pressure, and allow the pot to come to pressure naturally for 10 minutes after cooking before quick-releasing any remaining steam.
4. While the lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat until shimmering, about 2 minutes.
5. Add 1 small finely diced onion to the skillet and sauté for 5 minutes until translucent, stirring occasionally to prevent burning.
6. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
7. Drain any excess liquid from the cooked lentils in the Instant Pot using the strainer, then transfer them to a large mixing bowl.
8. Mash the lentils with a fork or potato masher until about half are broken down but some texture remains for binding.
9. Add the sautéed onion mixture, 1/2 cup breadcrumbs, and 1 large beaten egg to the lentils, mixing thoroughly with a spatula until well combined.
10. Shape the mixture into 6 equal patties, each about 3/4-inch thick, using your hands and placing them on a parchment-lined tray.
11. Lightly dust both sides of each patty with 2 tablespoons all-purpose flour to help form a crisp exterior during cooking.
12. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until it sizzles when a breadcrumb is added, about 350°F.
13. Cook the patties in the skillet for 4-5 minutes per side until golden brown and firm to the touch, adjusting heat if they darken too quickly.
14. Transfer the cooked burgers to a paper towel-lined plate to drain any excess oil before serving.
Zesty and satisfying, these burgers boast a tender, slightly crumbly interior with a crispy, golden crust that holds up well in a bun. For a creative twist, try serving them topped with avocado slices and a drizzle of tahini sauce, or crumble them over a salad for a protein-rich lunch—their savory, smoky flavor pairs beautifully with fresh greens or creamy condiments.
Zesty Lime and Cilantro Instant Pot Lentil Soup
Just when you need a comforting yet vibrant meal, this Instant Pot lentil soup delivers with bright citrus and fresh herbs. Join me as we walk through each step methodically, ensuring even beginners can achieve perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 cup dried brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp salt
– 1/2 tsp black pepper
– 2 limes, juiced (about 1/4 cup)
– 1/2 cup fresh cilantro, chopped
Instructions
1. Press the “Sauté” button on your Instant Pot and add 2 tbsp olive oil, heating for 2 minutes until shimmering.
2. Add 1 medium yellow onion, diced, and sauté for 5 minutes, stirring occasionally, until translucent and soft.
3. Stir in 3 cloves garlic, minced, 1 tsp ground cumin, and 1 tsp chili powder, cooking for 1 minute until fragrant to bloom the spices.
4. Add 1 cup dried brown lentils, rinsed, 4 cups vegetable broth, 1 (14.5 oz) can diced tomatoes, undrained, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes, allowing natural release for 10 minutes before quick-releasing any remaining pressure.
6. Carefully open the lid and stir in 2 limes, juiced (about 1/4 cup), and 1/2 cup fresh cilantro, chopped, letting sit for 2 minutes to meld flavors.
7. Taste and adjust seasoning if needed, then ladle into bowls for serving.
Bright and hearty, this soup boasts a velvety texture from the tender lentils, balanced by the zesty lime and aromatic cilantro. Serve it with warm tortillas or a dollop of Greek yogurt for extra creaminess, making it a versatile dish that shines as a quick weeknight dinner or a cozy weekend lunch.
Instant Pot Mediterranean Lentil Bowl
Ready to whip up a wholesome, flavor-packed meal with minimal fuss? This Instant Pot Mediterranean Lentil Bowl comes together effortlessly, delivering a satisfying blend of protein, fiber, and vibrant Mediterranean flavors. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed and drained
– 1 ½ cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp ground cumin
– ¼ tsp red pepper flakes
– ½ tsp salt
– 1 cup cucumber, diced
– ½ cup Kalamata olives, pitted and halved
– ¼ cup fresh parsley, chopped
– 4 oz feta cheese, crumbled
Instructions
1. Press the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp olive oil to the pot, then add 1 medium yellow onion, diced, and sauté for 4 minutes, stirring occasionally, until the onion is translucent.
3. Add 3 cloves garlic, minced, and sauté for 1 minute until fragrant, being careful not to let it burn.
4. Turn off the “Sauté” function by pressing “Cancel.”
5. Add 1 cup brown lentils, rinsed and drained, 1 ½ cups vegetable broth, 1 (14.5 oz) can diced tomatoes, undrained, 1 tsp dried oregano, ½ tsp ground cumin, ¼ tsp red pepper flakes, and ½ tsp salt to the pot, stirring to combine all ingredients.
6. Secure the lid on the Instant Pot, ensuring the steam release valve is set to “Sealing.”
7. Press the “Manual” or “Pressure Cook” button, set the time to 10 minutes at high pressure, and allow the pot to come to pressure, which will take about 10 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the steam release valve to “Venting” to release any remaining pressure.
9. Open the lid carefully away from your face to avoid steam, and stir the lentil mixture.
10. Divide the cooked lentils evenly among four serving bowls.
11. Top each bowl with ¼ cup diced cucumber, 2 tbsp Kalamata olives, pitted and halved, 1 tbsp fresh parsley, chopped, and 1 oz feta cheese, crumbled.
Here’s what makes this bowl special: the lentils become tender but retain a slight bite, soaking up the savory tomato and herb broth. For a creative twist, serve it over a bed of quinoa or stuff it into warm pita pockets with a dollop of tzatziki.
Comforting Instant Pot Lentil and Sweet Potato Soup
Just when you need a warm, hearty meal without the fuss, this Instant Pot lentil and sweet potato soup delivers. Join me as we walk through each simple step to create a nourishing bowl that’s perfect for chilly evenings or busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
– 2 cups fresh spinach
– 1 tbsp lemon juice
Instructions
1. Press the “Sauté” button on your Instant Pot and add 1 tbsp olive oil, heating it for 1 minute until shimmering.
2. Add 1 medium diced yellow onion and sauté for 3–4 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 30 seconds, just until aromatic to prevent burning.
4. Add 2 medium cubed sweet potatoes, 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt to the pot.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
7. Open the lid and stir in 2 cups fresh spinach and 1 tbsp lemon juice, letting the spinach wilt for 1–2 minutes in the residual heat.
8. Taste the soup and adjust seasoning with additional salt if desired, but avoid over-salting as flavors will meld upon resting.
9. Ladle the soup into bowls and serve immediately.
A creamy texture emerges from the softened sweet potatoes and lentils, balanced by a hint of smokiness from the paprika and a bright finish from the lemon. For a creative twist, top it with a dollop of Greek yogurt or a sprinkle of fresh herbs like cilantro, which adds a fresh contrast to the earthy base.
Instant Pot Lentil and Rice Pilaf
Dinner just got easier with this Instant Pot Lentil and Rice Pilaf—a hearty, one-pot meal that’s perfect for busy weeknights and delivers both protein and fiber in a comforting package. By combining simple pantry staples, you’ll have a flavorful dish ready with minimal hands-on effort, making it ideal for beginners looking to master pressure cooking.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 1 cup long-grain white rice, rinsed
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Turn on the Instant Pot and select the “Sauté” function.
2. Add 1 tbsp olive oil to the pot and heat for 1 minute until shimmering.
3. Add 1 medium yellow onion, diced, and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Add 2 cloves garlic, minced, and sauté for 30 seconds until fragrant.
5. Add 1 cup brown lentils, rinsed, and 1 cup long-grain white rice, rinsed, stirring to coat with the oil and aromatics.
6. Pour in 4 cups vegetable broth, ensuring it covers the lentils and rice completely.
7. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed.
8. Tip: For best results, rinse the lentils and rice under cold water to remove excess starch, which prevents clumping during cooking.
9. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function.
10. Set the cooking time to 10 minutes at high pressure.
11. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
12. Tip: Natural pressure release helps the lentils and rice absorb liquid evenly, avoiding a mushy texture.
13. Open the lid and fluff the pilaf gently with a fork to separate the grains.
14. Stir in 2 tbsp fresh parsley, chopped, for a burst of freshness.
15. Tip: Let the pilaf rest for 5 minutes before serving to allow flavors to meld and achieve a perfect, fluffy consistency.
16. Serve warm directly from the pot.
Oozing with savory notes from cumin and smoked paprika, this pilaf boasts a tender yet distinct texture where each lentil and grain holds its shape. Its rich, earthy flavor pairs beautifully with a side of roasted vegetables or a dollop of yogurt for added creaminess, making it a versatile centerpiece for any meal.
Rich and Smoky Instant Pot Lentil Stew
When the weather turns chilly, there’s nothing more comforting than a hearty, hands-off stew that fills your kitchen with inviting aromas. This Instant Pot version delivers deep, smoky flavor and creamy lentils with minimal effort, making it perfect for a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1 ½ cups brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp smoked paprika
– ½ tsp ground cumin
– ¼ tsp black pepper
– 1 tsp salt
– 2 tbsp tomato paste
– 1 bay leaf
– 2 cups fresh spinach
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 3 minutes to soften slightly.
5. Pour in 1 ½ cups rinsed brown lentils, ensuring they’re fully coated with the oil and vegetables.
6. Add 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp smoked paprika, ½ tsp ground cumin, ¼ tsp black pepper, 1 tsp salt, 2 tbsp tomato paste, and 1 bay leaf, stirring to combine.
7. Lock the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes.
8. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
9. Remove the bay leaf and stir in 2 cups fresh spinach until wilted, about 2 minutes.
10. Let the stew rest for 5 minutes off heat to thicken slightly before serving.
Lentils break down beautifully here, creating a naturally thick, velvety base that clings to a spoon. The smoked paprika and cumin lend a warm, earthy depth that pairs wonderfully with crusty bread for dipping, or try serving it over a bed of creamy polenta for a comforting twist.
Instant Pot Lentil Pasta Sauce with Herbs
Ever find yourself craving a hearty, homemade pasta sauce but short on time? This Instant Pot lentil pasta sauce with herbs is your solution—it’s packed with flavor, requires minimal hands-on effort, and comes together in under an hour. Let’s walk through each step methodically, so you can confidently create a satisfying meal that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup dried brown lentils
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb pasta of choice
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Add 1 cup dried brown lentils, 1 can crushed tomatoes, 2 cups vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
7. While the sauce cooks, bring a large pot of salted water to a boil and cook 1 lb pasta according to package directions until al dente, then drain.
8. Stir the cooked pasta into the sauce until well combined and heated through, about 2 minutes.
Hearty and rich, this sauce boasts a thick, velvety texture from the lentils, with herbal notes from the oregano and basil shining through. Serve it over the pasta for a classic meal, or try spooning it over roasted vegetables or polenta for a creative twist that highlights its robust, savory depth.
Conclusion
Excitingly versatile, these 27 Instant Pot lentil recipes prove this humble legume is a powerhouse for quick, nutritious meals. We hope you’ve found inspiration for your next cozy dinner! Give one a try this week, then pop back to let us know your favorite in the comments. If you loved this roundup, please share it on Pinterest to help other home cooks discover these delicious creations. Happy cooking!
