Instant Pot Lentils (Perfect, Tender, No Soaking!)

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Vintage spoon in a bowl of perfectly cooked Instant Pot lentils

With an Instant Pot and about 30 minutes, you can make perfectly cooked lentils every time! Let us show you how.

Spoonful and bowl of dried lentils

Instant Pot Lentils

Using the Instant Pot is a quick and easy way to make perfectly tender lentils! For this recipe, we are referring to green or brown lentils, which are the most common, versatile, and easy to find.

Here’s what you need to know:

  • Ratio = 1 part lentils : 3 parts water
  • Cook Time = 8-9 minutes
  • Release = 15 minute natural release, then release any remaining pressure

Lentils go well in stewssoupssloppy joeslentil “meatloaf,” shepherd’s piesalads, and much more!

Pouring water over dry lentils

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stirring cooked lentils in the Instant Pot

Instant Pot Lentils (Perfect, Tender, No Soaking!)

A quick & simple method for making PERFECT lentils in the Instant Pot every time! No soaking and just 1 ingredient and an Instant Pot required!
Author Minimalist Baker
Bowl of brown lentils cooked in the Instant Pot
3.25 from 8 votes
Prep Time 23 minutes
Cook Time 10 minutes
Total Time 33 minutes
Servings 4 (~2/3-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 1 cup green or brown lentils
  • 3 cups water (or vegetable broth for more flavor)


  • Add lentils and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 8-10 minutes (8 minutes for more firm, 10 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
  • Enjoy immediately in stews, soups, sloppy joes, lentil "meatloaf," shepherd's pie, salads, and much more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.



*Nutrition information is a rough estimate.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 4 servings)

Serving: 1 two-third-cup serving Calories: 169 Carbohydrates: 30.4 g Protein: 11.8 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.25 g Monounsaturated Fat: 0.09 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 325 mg Fiber: 5.1 g Sugar: 1 g Vitamin A: 18.72 IU Vitamin C: 2.16 mg Calcium: 16.8 mg Iron: 3.12 mg

Reader Interactions


  1. Crystal says

    I did everything the way the recipe said. It almost completely released the pressure in 15 minutes; there wasn’t a lot left to release with the quick release valve. I hit the valve when the natural release time was down to 30 seconds and set my computer timer to time it. I had perfectly cooked lentils once I drained them. Once my instant pot cools, I’ll wash it, then make the vegan sloppy joes.

  2. Rose says

    I tried instant pot lentils. I read everyone comments before making it. I decided to let it naturally release for 4 minutes. Then immediately removing them from the water and letting them drain. The lentils came out perfect not mushy.

    • Support @ Minimalist Baker says

      Hi Rose, thanks for sharing your experience. Glad to hear they turned out well!

    • Support @ Minimalist Baker says

      Hi Doug, we’re so sorry that was your experience! Other readers have reported that, but we’ve tried troubleshooting and can’t figure out what’s causing that for some people while others report it works great. Did you make any modifications? Are you using lentils that have been sprouted or soaked?

      • Sean says

        I had issues with softness, even after reducing both cooking time and depressurization time. I wonder if the difference is in how long lentils have been unsealed and exposed to air (and therefore moisture.)

  3. Amy Jones says

    So easy and turned out great! I cooked them on high pressure for 9 minutes and got perfectly tender lentils. Thanks for the recipe!

    • Support @ Minimalist Baker says

      We’re so glad they turned out well for you, Amy! Thanks for sharing! xo

  4. Silvi says

    Mine came out mushy too :( Followed directions exactly, using green lentils (not soaked). Luckily I’m adding them to something the food processor so it’s not a big deal but think I’ll stick with my stovetop method for now.

    • Support @ Minimalist Baker says

      So sorry about that, Silvi! We’re a little stumped as to why that’s happening. You could try reducing the time to 7-8 minutes. We’ll revisit this one and see if we can troubleshoot what’s going on.

      • Support @ Minimalist Baker says

        Hi Silvi, we retested and can’t replicate the issue of the lentils being mushy. For us they were perfectly tender and it seemed like less time would have made them too firm/uncooked. Is it possible you let them naturally release for longer than 15 minutes? Let us know if you’re still having trouble with these!

    • Crystal says

      Did you drain the leftover cooking liquid? If you did not, that’s why they seem mushy. It sounds like this is happening to a lot of people, but I wonder if they are draining the lentils after removing them from the Instant Pot. I’m going to try these once I do my water test. My Instant Pot should be delivered tomorrow. I want to try the vegan sloppy joes recipe myself, using pressure-cooked lentils like another user did, but I’m a new instant pot user so it will wait until I have more experience with Instant Pot and know how to use it. I did write down the recipe for later reference, though. I am going to have to find an alcohol-free replacement for the Worcestershire due to my medications.

      • Support @ Minimalist Baker says

        That’s a good thought, Crystal. Thanks for sharing! Let us know how it goes if you try it!

  5. Jay says

    I made this – 1 1/3 cups green lentils, and 4 cups water, 9 min on high, and I ended up with (tasty)Lentil mush :-(. I was thinking of now forming it into lentil patties and baking or frying them. I will try with less water again – or what other suggestions? Could it be elevation(I am in Boston)?

    I did notice your quinoa instant recipe has a bit more liquid than what I use (1 1/2 cups quinoa to 2 cups water – only 1 min on high), and mine does come out wonderfully.

    I do appreciate your website and all you share – thank you!

    • Support @ Minimalist Baker says

      Hi Jay, thanks for the feedback! We find that using less water can cause the lentils to cook unevenly (the top ones don’t cook fully). But if you’re scaling up the recipe, it’s possible you don’t need quite as much water. You’re at a similar elevation to us, so that shouldn’t be the issue. Perhaps you’re using fresher lentils or prefer them more firm? You could try scaling back to 7 or 8 minutes. Sorry about that!

    • Support @ Minimalist Baker says

      We’re so sorry to hear that, Bee! What type of lentils were you using? How long did you cook them? Were they soaked or unsoaked? We’ve used unsoaked green and brown lentils several times with this method and they always turn out perfectly – we’re curious what the difference could be!

      • Bee Noomin says

        Unsoaked brown lentils, 9 minutes, natural release for 15. I was going to use the tiny black lentils, which might have held up better–but I didn’t have a full cup. I used my new 6-qt. InstantPot.

        Would you suggest shortening the cooking time, the release time, or both?

        • Support @ Minimalist Baker says

          Hi Bee, so strange, we’re a little stumped as to why it’s happening! We’d suggest trying to shorten the cook time slightly.

  6. Sherry says

    So, I just made these for the first time. A N D . . . the are PERFECT! I used them in your vegan Sloppy Joes, which are also perfect! Thanks for the great recipes, ALWAYS!

  7. Sherry says

    Thank you! I don’t eat many lentils but have decided that I would like to work them into my diet once a week. I was thinking of potential recipes and realized that I would like to cook them in an Instant Pot, so I Googled how to do that. As I was scrolling through recipes for soups and stew, not what I wanted, I saw a MINIMALIST BAKER entry and knew I could count on you for what I was looking for–yet another time! You are one of my all time go to favorite cooks. Thank you, once again!

    • Support @ Minimalist Baker says

      Aw, so kind Sherry! We’re so glad it’s helpful! The Instant Pot is such a speedy way to cook lentils and they end up perfectly tender. Enjoy =)

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