This Instant Pot lentils recipe is hearty, flavorful, and ideal for busy weeknights. With minimal effort you can enjoy a warm bowl of perfectly cooked lentils in under 30 minutes. The pressure cooker speeds things up compared to the stovetop while concentrating flavor and delivering a tender, satisfying texture.
I make these lentils often because they taste great and work in many dishes. They’re excellent served in flour tortillas like the photos, but they’re equally good as a simple side. The blend of tomato, spices, and broth gives the lentils a slightly sweet, savory depth that’s very comforting.
They’re easy to customize and store well, so they make a reliable go-to for weeknight meals.
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Ingredients and substitutions
- Black lentils – small, firm, and flavorful. If you can’t find them, brown, French green, red, or yellow lentils will work.
- Onion – any sweet or yellow onion; Vidalia is used here.
- Beef broth – adds richness. Use chicken or a good vegetable broth for a lighter or vegetarian option.
- Tomato paste – concentrated tomato flavor; canned or tube paste (about 2 tablespoons if using tube) both work well.
- Ground cumin – warm, earthy spice that pairs beautifully with lentils.
- Dried basil – oregano or parsley can substitute; fresh herbs also work.
- Ground chipotle powder – adds smokiness and heat. Adjust to taste.
- Bay leaf – adds subtle herbal depth.
- Garlic paste – convenient from a tube; substitute 1 clove fresh garlic per teaspoon.
- Salt – sea salt or kosher salt to taste.
- If you don’t have a pressure cooker, a stovetop method is included in the notes below.
- Black lentils are a favorite because they hold their shape and cook quickly; French green lentils are another excellent choice.
- For stovetop cooking, soak lentils for at least 30 minutes before cooking.
- I always rinse lentils in a fine-mesh strainer under running water, swishing them to remove dust or debris.
- If your Instant Pot is slow to reach or release pressure, consider replacing the sealing ring.
- Skipping the sauté step for the onion saves oil and calories; taste is still excellent when everything cooks together.
- Quick release: After cooking, let the pot sit for 5–10 minutes, then carefully nudge the valve to vent (use an oven mitt and keep hands clear). Wait for the pressure indicator to drop before opening the lid. Natural release is also fine.
- Store leftovers in an airtight container in the refrigerator for up to seven days or freeze up to three months.
- Reheat on the stovetop over low-medium heat and add a splash of water or broth if needed to loosen the texture.
How to make Instant Pot lentils
Pre-step
Gather your Instant Pot or pressure cooker and rinse the lentils thoroughly in a fine-mesh strainer.
Step two
Prepare the ingredients: lentils, onion, cumin, basil, chipotle powder, broth, and tomato paste.
Step three
Peel and chop the onion and add it to the Instant Pot insert.
Step four
Add rinsed lentils to the pot with the onion.
Step five
Add basil, cumin, salt, bay leaf, chipotle powder, and garlic paste.
Step six
Stir in the tomato paste.
Step seven
Pour in the broth and stir with a wooden spoon to break up and distribute the tomato paste evenly.
Step eight
Secure the lid and set the vent to sealed. Select the pressure-cook function, set pressure to high and the timer to 10 minutes. It may take up to 20 minutes for the cooker to come to pressure.
When the cook time ends, either let the pressure release naturally or wait 10 minutes and perform a careful quick release following the tips above. Open the lid and transfer the lentils to a serving bowl.
The lentils will be tender, flavorful, and ready to enjoy. They’re delicious spooned into tortillas with toppings like refried beans and sautéed vegetables, or served plain as a hearty side.
Top with shredded cheese if you like, or keep it dairy-free. These lentils pair well with many sides and are easy to adapt.
Enjoy!
I hope you enjoy this versatile Instant Pot lentils recipe—great as a side, taco filling, or base for salads and bowls.
Other delicious side dishes
- Black beans
- Mushroom rice
- Squash souffle
- Creamed spinach
- Creamed peas
- Scalloped potatoes
May all your dishes be delish!
Instant Pot Lentils
Ingredients
- 1 medium onion (chopped)
- 1 cup black lentils (rinsed; or French lentils)
- 4 cups beef or chicken broth
- 1/2 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder (or to taste)
- 3/4 teaspoon sea salt
- 3 teaspoons garlic paste (or 3 cloves minced)
- 1 bay leaf
Instructions
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Add all ingredients to the Instant Pot insert: onion, lentils, broth, tomato paste, basil, cumin, chipotle powder, salt, garlic, and bay leaf.
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Use a wooden spoon to break up the tomato paste and stir everything to combine.
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Secure the lid and set the vent to sealed. Choose high pressure and normal mode.
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Set the timer for 10 minutes. The cooker may take up to 20 minutes to reach pressure.
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When cooking finishes, wait 10 minutes and then carefully perform a quick release, or allow a natural release.
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Transfer the lentils to a serving bowl and enjoy.
Equipment
Notes
Helpful tips
- If you don’t have a pressure cooker, the stovetop method below works well.
- Black lentils hold their shape and cook quickly; use other lentils if needed.
- Rinse lentils well in a fine-mesh strainer, swishing them under running water until clear.
- If the Instant Pot is slow to pressurize or release, replace the sealing ring.
- Be careful when doing a quick release—use an oven mitt, keep hands and face away from the valve, and wait until the pressure indicator drops before opening.
Stovetop version
Use the same ingredients and add 1 tablespoon olive oil. Soak the lentils for at least 30 minutes before cooking.
Steps
- Heat a medium Dutch oven or deep sauté pan over medium heat.
- Add 1 tablespoon oil, then sauté the onion for about 5 minutes until softened.
- Add garlic and cook another minute.
- Add the remaining ingredients and break up the tomato paste with a wooden spoon.
- Bring to a boil, reduce to a lively simmer, and cook 45–50 minutes until lentils are tender.
- Serve and enjoy.