With an Instant Pot and less than 30 minutes, you can make perfectly tender red lentils (no soaking required)! Let us show you how.
Instant Pot Red Lentils
The Instant Pot produces lentils with a more tender, mushy texture. They’re ideal for making dal and soups or for adding to healthier desserts (like these blondies from Ambitious Kitchen).
Here’s what you need to know:
- Ratio = 1 part red lentils : 2 ½ parts water
- Cook Time = 3-4 minutes
- Release = 15 minute natural release, then release any remaining pressure
If you’re looking for red lentils with more texture, it’s best to cook them on the stovetop.
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!
Instant Pot Red Lentils (Tender, Fast, No Soaking!)
A quick & simple method for making red lentils in the Instant Pot! Perfect for dal and adding to healthier desserts. Just 1 ingredient and less than 30 minutes required!
Servings 4 (~2/3 cup servings)
Ingredients
- 1 cup red lentils
- 2 ½ cups water (or vegetable broth for more flavor)
Instructions
- Add red lentils and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. If making dal or soup, add seasonings at this time. Pressure cook on high for 3-4 minutes (3 for more textured, 4 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. There shouldn't be any excess liquid to strain off.
- Enjoy immediately in dal, soups, or healthier desserts. 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.
Notes
*The Instant Pot produces more tender, mushy lentils. If you’re looking for more texture, it’s best to cook them on the stovetop.
*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 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: 172 Carbohydrates: 30.3 g Protein: 11.5 g Fat: 1 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.55 g Monounsaturated Fat: 0.24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 321 mg Fiber: 5.2 g Sugar: 0 g Vitamin A: 27.84 IU Vitamin C: 0.82 mg Calcium: 23.04 mg Iron: 3.55 mg
Drew says
Too much excess liquid after cooking not a good recipe
Hi Drew, you can drain off the excess liquid. We find that due to the nature of the Instant Pot (not stirring during cooking), if you use less liquid, it causes the lentils to be unevenly cooked because the ones at the top aren’t covered with water.
Joe says
Great recipe and easy to follow. The recipe provides a nice base to add other ingredients- second time around lI used more tomato and coriander – cilantro.
That sounds lovely! Thank you for sharing, Joe!
Scout says
Thank you for this! Could I ask, is the 15 mins NR necessary for cooking, and if so could I just add an extra minute of cooking time and then do an immediate quick release? Thanks again!
Hi Scout, it’s not for cooking. You could do a quick release, just be careful of the steam!
Scout says
Thank you!
Terrie says
I made this without any seasoning other than sriracha salt and black pepper. It was so yummy and re-heated well for several days!
Lovely! Thank you for sharing, Terrie! xo
Karen atwater says
I wish you would modify this post. You are right at the top of search for this query and despite many complaints, the cooking time, quantity of water, and especially the long NPR are all way excessive for this delicate lentil variety. It is possible to cook these properly in an instant pot. It’s fine if mush is what you are looking for, and have 25 minutes to waste allowing this to come to pressure and then wait out the bizarrely long NPR, but please specify in the recipe that this creates lentil porridge and is not suitable for most recipes.
Hi Karen, sorry to hear it wasn’t what you were hoping for. As mentioned in the recipe summary and in the post, the Instant Pot produces red lentils with a more tender, mushy texture. They’re ideal for making dal and soups or for adding to healthier desserts. In our experience, the longer natural release does not impact how much they cook. It is the pressure cooking time that determines that and at 2 minutes (slightly less time), we found they were not fully cooked. Naturally releasing (which takes ~15 minutes for all the steam to release) is the safest way to release the steam, but a quick release would also work if done carefully. Aside from removing the post (which would disappoint those who do find it helpful for the uses mentioned), we’re at a loss for how to resolve this. We hope you are able to find another method that works better for you!
Renee says
The time is too long and it completely mushed and destroyed the lentils
Hi Renee, sorry to hear they weren’t what you expected! When developing this recipe, we tested with the next lowest cooking time (2 minutes) and found the lentils were undercooked. There’s unfortunately no in between with the Instant Pot. That’s why we mentioned in the post that it will yield more tender, mushy lentils that are ideal for making dal, soups, or for adding to desserts.
Will says
Atrocious baby food. Warning people somewhere in the recipe that this is more mushy is not enough.
The title says “tender”, which is so far from the result it’s madness. Instead of responding to all comments defending this bad recipe, it should be taken down so it isn’t the first thing people click on when googling.
JK says
I used these guidelines to adapt a Masoor Dal recipe for pressure cooking. Instead of pre-cooking the red lentils, I started with the onions, garlic, and spices, then added the lentils and water and pressure-cooked 4 minutes. It worked perfectly. Thank you!
Yum, that sounds amazing! Thank you for sharing! xo
günseli says
4 minutes HP + QR gave me the exact puree texture I needed for my Turkish lentil-bulgur patties. I guess a 15-minute NR would have caused burning. And I’ll probably do 3 minutes for soup. Thanks!
Mick Ilhenney says
I was making red lentil daal and decided to try the lentils in the Instant Pot. I rinsed a cup of lentils twice, then added them with 2.5 cups of water in the Instant Pot as directed for three minutes. The lentils were definitely cooked through, but had very little texture. They were still good in the daal though!
Next time I may reduce the water and see if they come out less mushy, or try mixing half green lentils instead. I know the red ones cook a lot faster. Can’t complain… The daal was delicious!
We’re so glad you enjoyed them overall, Mick! Thanks so much for sharing!
M Buechele says
3 minutes was fine. I added it to an extremely hot vegetable curry to tone it down. Also added leftover etouffee seasoning and vegan (coconut oil & potatoe starch) feta cheese to half of it, which tasted like I had added mashed potatoes, it was good.
Sarah says
I added some chopped onions and carrots, as well as a scoop of the roasted garlic Better than Bouillon. I did mine for 4 minutes and natural release for 15. Came out exactly like the lentil soup they give as a starter at my favorite Mediterranean restaurant. It was perfect topped off with a squeeze of fresh lemon!
Sounds delicious, Sarah! Thanks so much for the lovely review and for sharing your modifications!
Diana Bourassa says
I was curious about the flavor. Thanks for sharing what you added. I have to pressure cook pulses due to lectin found in them.
Robin says
3 minutes was WAY too long for dal. It’s like baby food.
Hi Robin, we found that cooking for less time caused the lentils to not fully cook. With the Instant Pot, they are going to be more mushy. If you’re looking for red lentils with more texture, it’s best to cook them on the stovetop.
CMH says
I double the recipe and cook them for four minutes, and mine came out like baby food. I am disappointed.
Hi, sorry to hear it didn’t turn out as you were hoping! As mentioned in the post, the Instant Pot produces lentils with a more tender, mushy texture. They’re ideal for making dal and soups or for adding to healthier desserts. If you would like more firm lentils, it’s best to use the stovetop.
STEPHANIE says
Thank you for sharing this EASY recipe!
We’re so glad you like it, Stephanie! Thank you for the lovely review! xo
Annette says
Waaay too wet. It looks like soup. ☹️ Do I cook it longer for this batch and reduce the water for the next time?
Hi Annette, The Instant Pot produces lentils with a more tender, mushy texture. They’re ideal for making dal and soups. We tested reducing the water and cooking for less time, but the problem we encountered is that they cook unevenly. Stovetop is the way to go if you’re looking for textured red lentils.
Annette says
Thank you for the tip. It actually worked out ok because it’s an ingredient in a new recipe for my dog’s food. LOL
ha!
carmella taylor says
Per the note of “there shouldn’t be any liquid left to strain off”…..What if there IS liquid left?😳😳
Hi Carmella, you can drain it off. Does it look similar to the photos?