18 Delicious Instant Pot Lentil Recipes Easy to Make

Looking for a way to whip up hearty, nutritious meals without spending hours in the kitchen? You’re in luck! Our roundup of 18 Delicious Instant Pot Lentil Recipes is here to save your weeknights. From cozy stews to vibrant bowls, these easy-to-make dishes promise big flavors with minimal fuss. Dive in and discover your next favorite lentil masterpiece that’s as satisfying to make as it is to eat!

Instant Pot Lentil Soup

Warm up your kitchen with this hearty Instant Pot Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
2. Add the lentils, vegetable broth, cumin, smoked paprika, salt, black pepper, and bay leaf to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

The smoked paprika and fresh lemon juice in this soup create a depth of flavor that’s both smoky and bright, making every spoonful a delight.

Tip: For a thicker soup, use an immersion blender to partially puree the lentils before serving.

Spicy Instant Pot Lentil Curry

Warm up your kitchen with this effortlessly spicy Instant Pot Lentil Curry, a dish that promises big flavors with minimal fuss.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup dried green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, garlic, and ginger, cooking for 3 minutes until fragrant.
2. Stir in the curry powder, cumin, turmeric, and cayenne pepper, cooking for another minute to toast the spices.
3. Add the lentils, diced tomatoes, vegetable broth, salt, and black pepper. Stir to combine.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Stir in the coconut milk and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This curry stands out with its creamy coconut milk finish, balancing the heat from the spices perfectly.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Instant Pot Lentil and Rice Pilaf

This Instant Pot Lentil and Rice Pilaf is a hearty, flavorful dish that comes together in a flash, perfect for those busy weeknights when you need something satisfying without the fuss.

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup basmati rice, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 1/2 cups vegetable broth
• 1/4 cup chopped fresh parsley

Instructions

1. Set your Instant Pot to the sauté function and heat the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the cumin, coriander, turmeric, and salt, cooking for another minute until fragrant.
3. Add the lentils and rice, stirring to coat them in the spices and oil.
4. Pour in the vegetable broth, giving everything a good stir to combine.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Fluff the pilaf with a fork, stir in the fresh parsley, and serve warm.

The magic of this pilaf lies in the Instant Pot’s ability to perfectly cook both lentils and rice simultaneously, creating a dish that’s fluffy, flavorful, and packed with protein.

Tip: For an extra burst of freshness, top with a squeeze of lemon juice before serving.

Instant Pot Lentil Chili

This Instant Pot Lentil Chili is a hearty, flavor-packed meal that comes together in a flash, perfect for those busy weeknights when you crave something comforting yet nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup dried brown lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen corn
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and red bell pepper, sautéing for 3 minutes until softened.
2. Stir in the lentils, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Stir in the frozen corn and let the residual heat thaw it. Serve the chili garnished with diced avocado and fresh cilantro.

The smoky depth from the paprika and the freshness of the avocado make this chili a standout dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a diced jalapeño with the onions and bell pepper at the beginning.

Instant Pot Lentil Stew

Warm up your kitchen with this hearty Instant Pot Lentil Stew, a comforting bowl that’s packed with flavor and ready in a flash.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Stir in the fresh spinach until wilted, about 2 minutes.

The smoked paprika and cumin give this stew a deep, smoky flavor that’s perfectly balanced by the freshness of the spinach. It’s a one-pot wonder that tastes like it simmered all day.

Tip: For extra creaminess, stir in a tablespoon of coconut milk before serving.

Instant Pot Lentil Dal

Warm up your kitchen with this comforting Instant Pot Lentil Dal, a hearty dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 3 cups vegetable broth
• 1/2 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion and garlic, sauteing for 3 minutes until softened.
2. Stir in the cumin, turmeric, coriander, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the lentils and vegetable broth, stirring to combine. Secure the lid and set to ‘Manual’ high pressure for 8 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the salt and lemon juice. Serve garnished with fresh cilantro.

This dal shines with its perfect balance of spices and the creamy texture of the lentils, making it a standout dish that’s both simple and satisfying.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Instant Pot Lentil and Vegetable Soup

Warm up your kitchen with this hearty Instant Pot Lentil and Vegetable Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped
• 1 tbsp lemon juice

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
3. Add 1 cup dried green lentils, 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
5. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Stir in 2 cups fresh spinach and 1 tbsp lemon juice until the spinach is wilted.

The smoky cumin and bright lemon juice in this soup create a flavor profile that’s both deep and refreshing, perfect for a quick weeknight dinner.

Tip: For a thicker soup, let it sit for a few minutes after cooking—the lentils will continue to absorb the broth.

Instant Pot Lentil Bolognese

Dive into this hearty Instant Pot Lentil Bolognese, a vegetarian twist on the classic that’s packed with flavor and ready in a flash.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, celery, and garlic, sautéing for 5 minutes until softened.
2. Stir in the lentils, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Secure the lid and set the valve to ‘Sealing.’
3. Cook on ‘Manual’ (High Pressure) for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Stir in the fresh parsley before serving. The lentils should be tender and the sauce thick and rich.

This Bolognese stands out with its deep, savory flavors and the lentils’ perfect texture, mimicking ground meat beautifully.

Tip: For an extra flavor boost, stir in a splash of balsamic vinegar before serving.

Instant Pot Lentil Tacos

These Instant Pot Lentil Tacos are a game-changer for busy weeknights, combining hearty lentils with bold spices for a filling that’s both nutritious and bursting with flavor.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 8 small corn or flour tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges, shredded lettuce

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion and garlic, cooking for 3 minutes until softened.
2. Stir in the lentils, taco seasoning, and salt, then pour in the vegetable broth. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
3. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Carefully remove the lid and stir the lentils.
4. Warm the tortillas according to package instructions. Spoon the lentil mixture into each tortilla and top with your favorite toppings.

The magic of these tacos lies in the lentils’ ability to soak up all the taco seasoning, creating a rich and savory filling that’s surprisingly meaty in texture.

Tip: For an extra kick, add a diced jalapeño to the onion and garlic mixture in step 1.

Instant Pot Lentil and Spinach Curry

Warm up your kitchen with this hearty Instant Pot Lentil and Spinach Curry, a dish that combines simplicity with deep, comforting flavors.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, garlic, and ginger, cooking for 3 minutes until fragrant.
2. Stir in the curry powder, cumin, turmeric, and cayenne pepper, cooking for another minute to toast the spices.
3. Add the lentils, diced tomatoes, and vegetable broth. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
4. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Stir in the spinach, salt, and sugar until the spinach wilts, about 2 minutes.

This curry stands out with its perfect balance of earthy lentils and vibrant spinach, all brought together in under 30 minutes. The Instant Pot not only speeds up cooking but also infuses the lentils with the spices’ full aroma.

Tip: For a creamier texture, stir in a splash of coconut milk before serving.

Instant Pot Lentil and Mushroom Stew

Warm up your kitchen with this hearty Instant Pot Lentil and Mushroom Stew, a comforting bowl that’s packed with earthy flavors and ready in a flash.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 2 cups baby spinach

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, cooking for 3 minutes until softened.
2. Stir in the mushrooms and cook for another 5 minutes until they start to brown.
3. Add the lentils, vegetable broth, dried thyme, salt, black pepper, and tomato paste. Stir well to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 15 minutes.
5. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Stir in the baby spinach until wilted, about 2 minutes.

This stew stands out with its deep, umami-rich broth and the tender bite of lentils, making it a satisfying meal that’s both nutritious and comforting.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese before serving.

Instant Pot Lentil and Sweet Potato Curry

Warm up your kitchen with this hearty Instant Pot Lentil and Sweet Potato Curry, a dish that combines comfort with a burst of flavors in every bite.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 large sweet potato, peeled and cubed
• 1 cup dried green lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the curry powder, cumin, turmeric, and cayenne pepper, cooking for another minute to toast the spices.
3. Add the sweet potato and lentils, stirring to coat them in the spice mixture.
4. Pour in the coconut milk and vegetable broth, then add the salt and black pepper. Stir well to combine.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes before quick releasing any remaining pressure.
6. Garnish with fresh cilantro before serving. The magic of this curry lies in the creamy coconut milk melding with the earthy lentils and sweet potatoes, creating a dish that’s both nourishing and indulgent.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the Instant Pot.

Instant Pot Lentil and Kale Soup

Warm up your kitchen with this hearty Instant Pot Lentil and Kale Soup, a perfect blend of nutritious greens and protein-packed lentils that comes together in a flash.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cups chopped kale, stems removed
• 1 tablespoon lemon juice

Instructions

1. Set your Instant Pot to the ‘Sauté’ function. Heat the olive oil, then add the onion and carrots. Cook for 3 minutes until the onion is translucent.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the lentils, vegetable broth, cumin, smoked paprika, black pepper, and salt. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Stir in the kale and lemon juice, letting the residual heat wilt the kale for about 2 minutes.

The smoky cumin and bright lemon juice create a depth of flavor that makes this soup anything but ordinary. It’s a weeknight hero that tastes like it simmered all day.

Tip: For an extra creamy texture, blend half the soup before adding the kale.

Instant Pot Lentil and Quinoa Salad

Looking for a hearty, nutritious salad that comes together in a flash? This Instant Pot Lentil and Quinoa Salad is your answer, packing protein and flavor into every bite.

Ingredients

• 1 cup dried green lentils, rinsed
• 1/2 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small red onion, finely diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Add the lentils, quinoa, vegetable broth, salt, and black pepper to the Instant Pot. Stir to combine.
2. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
3. While the lentils and quinoa cook, heat the olive oil in a small skillet over medium heat. Add the red onion and garlic, sautéing until soft, about 3 minutes. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
4. Fluff the cooked lentils and quinoa with a fork, then transfer to a large bowl. Stir in the sautéed onion mixture, lemon juice, and fresh parsley until well combined.

The magic of this salad lies in the Instant Pot doing the heavy lifting, leaving you with perfectly cooked lentils and quinoa that soak up all the smoky, tangy flavors. It’s a texture lover’s dream with every forkful.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Instant Pot Lentil and Tomato Soup

Warm up your kitchen with this hearty Instant Pot Lentil and Tomato Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Stir in the fresh parsley before serving. The soup’s rich, smoky flavor from the paprika and cumin makes it a standout, while the lentils provide a satisfying texture.

Tip: For an extra creamy texture, blend half the soup before adding the parsley.

Instant Pot Lentil and Coconut Curry

Warm up your kitchen with this creamy, comforting Instant Pot Lentil and Coconut Curry that comes together in a flash, perfect for those busy weeknights.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup dried green lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the coconut oil. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the curry powder, turmeric, cumin, and cayenne pepper, cooking for another minute to toast the spices.
3. Add the lentils, coconut milk, diced tomatoes, vegetable broth, salt, and black pepper. Stir well to combine.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Stir the curry, taste and adjust seasoning if necessary, and serve garnished with fresh cilantro.

The magic of this curry lies in the Instant Pot’s ability to infuse the lentils with deep, aromatic flavors while keeping them perfectly tender. The coconut milk adds a luxurious creaminess that makes this dish feel indulgent.

Tip: For an extra layer of flavor, toast whole spices like cumin seeds and mustard seeds in the coconut oil before adding the onions.

Instant Pot Lentil and Chickpea Stew

Warm up your kitchen with this hearty Instant Pot Lentil and Chickpea Stew, a perfect blend of spices and textures that comes together effortlessly.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup dried green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing for 3 minutes until softened.
2. Stir in the cumin, smoked paprika, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the lentils, chickpeas, vegetable broth, diced tomatoes, salt, and black pepper. Stir to combine.
4. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Stir in the spinach and lemon juice until the spinach is wilted. Taste and adjust seasoning if necessary.

The magic of this stew lies in the smoky depth from the paprika and the bright finish of lemon, making each spoonful a delight. Serve with crusty bread for a satisfying meal.

Tip: For a creamier texture, blend a portion of the stew before adding the spinach.

Instant Pot Lentil and Barley Soup

Warm up your kitchen with this hearty Instant Pot Lentil and Barley Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 1/2 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2. Add the lentils, barley, vegetable broth, cumin, smoked paprika, salt, black pepper, and bay leaves to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Remove the bay leaves and stir in the lemon juice. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

The smoky depth from the paprika paired with the freshness of lemon juice elevates this soup beyond your average lentil dish.

Tip: For a thicker soup, let it sit for a few minutes after cooking—the barley and lentils will absorb more liquid.

Conclusion

We hope these 18 Instant Pot lentil recipes inspire your next meal! Easy, nutritious, and bursting with flavor, there’s something for everyone. Try them out, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!