Instant Pot Lentils
Yield: 8 servings
Ingredients
- 1 cup lentils (black, green, or brown)
- 1 1/2 cup water or vegetable broth
- 1/2 tsp kosher salt
- black pepper to taste
Notes
Store cooked lentils in an airtight container in the fridge for 5-7 days, or freeze for 4-6 months.
For babies on solids, omit the salt.
Use these to make our legendary Crispy Lentil Cauliflower Tacos. We cook the lentils on the firmer side for about 6-7 minutes when making the tacos since the lentil will be reheated when making the tacos.
Instructions
- Add the lentils and water or broth and seasoning to the inner pot of the Instant Pot. Stir to combine.
- Secure the lid and select the Pressure Cook setting. Set the timer to 6 to 8 minutes for firmer lentils, or 10 minutes for softer lentils.
- When the timer beeps, allow a natural pressure release for 10 minutes. Then manually release the pressure release to vent any remaining steam. Open the pot and serve!