Instant Pot Lentils

Source

Prep Time	Cook Time	Total Time	Servings
5 minutes	35 minutes	40 minutes	8

Ingredients

• 2 cups green or brown lentils, certified gluten-free, rinsed
  
• 6 cups vegetable or chicken broth (gluten-free)
  
• 15 ounces fire-roasted diced tomatoes (1 can), drained
  
• 3 garlic cloves, minced
  
• 1 teaspoon Italian seasoning
  
• ½ teaspoon kosher salt (or to taste)
  
• ½ teaspoon black pepper (or to taste)

Instructions

1. Add Ingredients:
   Add lentils, broth, garlic, spices, and diced tomatoes to the Instant Pot. Stir until well combined.

2. Pressure Cook:
   Lock the lid and set the steam valve to Sealing. Select High Pressure and cook for 10 minutes. (It will take about 10 minutes to come to pressure.)

3. Natural Release:
   Once the timer ends, allow a 15-minute natural release, then flip the valve to Venting to quick-release remaining pressure.

4. Serve:
   Stir the lentils and ensure they’re tender. Top with fresh parsley or chives, a drizzle of olive oil, and additional salt or pepper to taste.

Notes

• Storage:
  Refrigerate leftovers in an airtight container for 3–4 days, or freeze for 2–3 months.
  
• Texture Check:
  Lentils are done when soft and easily mashed with a fork. Add extra broth and simmer if they’re still firm.
  
• Tips:
  • Rinse lentils before cooking to remove any dust or debris.
    
  • Serve over rice or with crusty bread for a complete meal.
    
  • “Natural Release” means leaving the pot untouched for the specified time before venting.

Nutrition (per serving)

• Calories: 193 kcal
  
• Carbohydrates: 34 g
  
• Protein: 13 g
  
• Fat: 1 g
  
• Fiber: 15 g
  
• Sodium: 935 mg
  
• Iron: 4 mg