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.
*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).