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top view of the instant pot and three ramekins with cooked green lentils
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5 from 2 votes

Instant Pot Green Lentils

Learn how to cook green lentils in the Instant Pot without soaking them! This recipe is super easy, and you get a delicious result every time. You'll find variations of the recipe so that you can taste them in different ways.
Prep Time5 minutes
Cook Time10 minutes
Natural Pressure Release10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: International, Latin
Servings: 5 servings
Calories: 157kcal
Author: Nadja Belgrave

Equipment

Ingredients

  • ½ onion
  • 5 sweet peppers
  • 1 garlic clove
  • 2 culantro leaves
  • 1 teaspoon olive oil
  • 1 cup dried green lentils 211 g
  • 1½ cups water
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Check the lentils for stones and remove any grains that are not in good condition. Wash the lentils and set them aside.
  • Prepare the ingredients. Chop the onion, sweet peppers, garlic, cilantro, and reserve.
  • Turn on the instant pot, press the "Saute" button and add the oil to heat it.
  • Sauté the onion and garlic for a few minutes until you start to smell that rich aroma. Add the sweet peppers and half the cilantro and continue sautéing for a few minutes.
  • Add the lentils and mix them with the other ingredients.
  • Add the water, cilantro, and Worcestershire sauce. Cancel the "Saute" function.
  • Cover the pot and make sure to move the valve to the "Sealing" position.
  • Press the "Pressure Cook" button and set the time to 8 minutes. It will take around 4 minutes to reach pressure. Once the time is up, let it release the pressure naturally for 10 minutes. If the pin is not down, remove the remaining pressure and open the pot.
  • Add the salt and pepper to adjust the flavor. The result will be delicious lentils ready to eat. Serve and enjoy.

Notes

  • Storage: Once cool, you can store them in the refrigerator in an airtight container for 4 to 5 days.
  • Freeze: Once cool, place them in a freezer bag or airtight container. Seal well to avoid freezer burns. You can keep them for up to 3 months. To enjoy, thaw in the refrigerator the night before and follow the instructions for reheating. Preferably freeze in ½ or 1 cup portions, so you don't have to defrost everything together.
  • Reheat: You can heat them in a pan or use the microwave. If it's a bit dry, you can add a little extra water, and you're done.
Substitutions:
  • Sweet peppers: You can use 1 bell pepper. I prefer the colored ones and the 4-pointed ones that tend to be sweet.
  • Garlic: You can use garlic powder if you don't have it (½ tsp), so you don't have to sauté add it before covering the pot.
  • Olive Oil: You can use any oil you have on hand. Preferably use an oil with a neutral taste.
  • Water: You can replace the water with any broth you have (vegetables, chicken, meat, etc.). This increases the flavor.
How to know when lentils are cooked? Check that they are not crisp or hard; they must be tender. If they are still hard after time, you can cover the pot and add one to two more cooking minutes.
At what point do I add the salt? I prefer to add the salt once the lentils are soft. I have found that sometimes adding salt to it during cooking tends to increase the cooking time.

Nutrition

Serving: 0.5cup | Calories: 157kcal | Carbohydrates: 26g | Protein: 10g | Fat: 1g | Sodium: 252mg | Potassium: 451mg | Fiber: 12g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 3mg