20 Flavorful Instant Pot Lentil Recipes for Busy Cooks

Busy weeknights just met their match! Whether you’re craving cozy comfort food or a fresh, veggie-packed meal, these 20 Flavorful Instant Pot Lentil Recipes deliver quick, hearty dinners without the fuss. From smoky stews to zesty curries, lentils are the ultimate pantry hero—ready to transform into something delicious in minutes. Hungry yet? Let’s dive in and find your new go-to lentil fix!

Spicy Instant Pot Lentil Curry

This hearty lentil curry cooks up fast in the Instant Pot, packing bold spices and creamy coconut milk for a satisfying weeknight meal.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 1/2 cups dried brown lentils, rinsed
• 1 (14 oz) can diced tomatoes
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until soft. Stir in garlic and ginger, cooking 30 seconds until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp cayenne, stirring for 30 seconds to toast the spices.
3. Pour in lentils, diced tomatoes (with juices), coconut milk, 2 cups broth, 1 tsp salt, and 1/2 tsp sugar. Stir well, scraping any browned bits from the bottom.
4. Seal the Instant Pot and cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir the curry, then serve topped with cilantro. The lentils should be tender but not mushy, with a rich, slightly creamy sauce.

Tip: For extra depth, swap 1/2 cup broth with 1 tbsp tomato paste or add a handful of spinach at the end.

Instant Pot Lentil Soup with Kale

This hearty, veggie-packed soup comes together in a flash, thanks to the Instant Pot—perfect for busy weeknights when you need something nourishing without the fuss.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale, stems removed
• 1 tbsp lemon juice

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion, garlic, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
2. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Stir well, scraping any bits from the bottom.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir in the kale and 1 tbsp lemon juice. Let sit for 2–3 minutes until the kale wilts. Taste and adjust seasoning if needed.

The smoky paprika and bright lemon make this soup anything but basic—plus, the kale stays vibrantly green for a pop of color in every bowl.

Tip: For extra creaminess, blend 1 cup of the soup and stir it back in before serving.

Creamy Coconut Lentil Stew in the Instant Pot

This cozy stew is a hug in a bowl—creamy coconut milk, tender lentils, and warm spices come together effortlessly in your Instant Pot.

Ingredients:

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups dried green or brown lentils, rinsed
• 1 (14-oz) can diced tomatoes
• 1 (13.5-oz) can full-fat coconut milk
• 3 cups vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp coconut oil, then add the onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves, 1 tbsp ginger, 1 tsp turmeric, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute until fragrant.
2. Add the lentils, diced tomatoes (with juices), coconut milk, and 3 cups vegetable broth. Stir in 1 tsp salt.
3. Secure the lid, set to High Pressure for 10 minutes, then let pressure release naturally for 10 minutes before quick-releasing any remaining steam.
4. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Serve topped with fresh cilantro.

The magic here? The lentils soak up all the spiced coconut goodness while staying perfectly tender—no mushy texture in sight.

Tip: For extra richness, swirl in a spoonful of coconut cream just before serving.

Instant Pot Lentil and Vegetable Stew

This hearty stew is a one-pot wonder—packed with protein-rich lentils and vibrant veggies, it’s a cozy meal that comes together in a flash.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale (stems removed)
• 1 tbsp lemon juice

Instructions

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme. Stir for 30 seconds until fragrant.
3. Pour in the lentils, diced tomatoes (with juices), and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir in the kale and 1 tbsp lemon juice. Let sit for 2–3 minutes until the kale wilts.

The smoky paprika and bright lemon make this stew anything but basic—it’s a flavor-packed hug in a bowl!

Tip: For extra creaminess, stir in a spoonful of plain yogurt or coconut milk before serving.

Moroccan-Spiced Instant Pot Lentil Dish

This Moroccan-spiced lentil dish is a cozy, flavor-packed meal that comes together effortlessly in your Instant Pot—perfect for busy weeknights when you crave something hearty but don’t want to fuss.

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro or parsley, for garnish

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic and 1 tbsp tomato paste, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, and 1/4 tsp cinnamon, stirring for 30 seconds to toast the spices.
3. Pour in the lentils, diced tomatoes, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, scraping the bottom to prevent sticking.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Give the lentils a stir—they should be tender but not mushy. Adjust seasoning if needed, and garnish with fresh herbs.

The warm cinnamon and smoked paprika give this dish a subtly sweet, smoky depth that pairs perfectly with fluffy couscous or crusty bread. Leftovers taste even better the next day!

Tip: For extra richness, stir in a handful of chopped dried apricots or a splash of lemon juice before serving.

Instant Pot Lentil Chili with Beans

This Instant Pot Lentil Chili with Beans is a hearty, flavor-packed meal that comes together in under 30 minutes—perfect for busy weeknights when you crave something wholesome without the fuss.

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried brown lentils, rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can diced tomatoes
• 3 cups vegetable broth
• 1 tbsp tomato paste

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
2. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir for 30 seconds to toast the spices.
3. Pour in the lentils, kidney beans, diced tomatoes, 3 cups vegetable broth, and 1 tbsp tomato paste. Stir well.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

The smoky spices and tender lentils create a rich, satisfying chili that’s even better the next day—ideal for meal prep or cozy gatherings.

Tip: For extra depth, stir in a splash of balsamic vinegar before serving.

Garlic Herb Instant Pot Lentil Pilaf

This hearty lentil pilaf is packed with garlicky, herby goodness and comes together in a flash—thanks to your trusty Instant Pot!

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 cup long-grain white rice, rinsed
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set your Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add the diced onion and cook for 3 minutes until softened. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
2. Stir in 1 cup lentils, 1 cup rice, 1 tsp thyme, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 2 cups vegetable broth and give everything a quick stir.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Fluff the pilaf with a fork, then stir in 2 tbsp fresh parsley before serving.

The lentils and rice cook up perfectly tender together, while the garlic and herbs infuse every bite with cozy flavor. Tip: For extra richness, drizzle with a little extra olive oil just before serving.

Instant Pot Lentil and Rice Casserole

This hearty one-pot wonder is packed with protein and cozy flavors—perfect for busy weeknights when you need a fuss-free meal.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and garlic. Cook for 3 minutes, stirring, until softened.
2. Add 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt, stirring for 30 seconds until fragrant.
3. Pour in the diced tomatoes (with juices), vegetable broth, lentils, and rice. Stir well to combine.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Fluff the casserole with a fork, garnish with fresh parsley, and serve warm.

The smoky paprika and cumin give this dish a depth of flavor that’ll have everyone asking for seconds—plus, the lentils and rice cook to perfectly tender in one go!

Tip: For extra richness, stir in a handful of baby spinach right after cooking and let it wilt before serving.

Smoky Instant Pot Lentil and Sausage Stew

This hearty stew is a weeknight lifesaver—packed with smoky sausage, tender lentils, and cozy spices, all ready in under an hour thanks to your Instant Pot.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp ground cumin
• ¼ tsp crushed red pepper flakes
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the sausage and cook until lightly browned, about 3 minutes per side. Transfer to a plate.
2. Add the onion, carrots, and celery to the pot. Sauté for 4 minutes until softened, then stir in the garlic, 1 tsp smoked paprika, 1 tsp thyme, ½ tsp cumin, and ¼ tsp red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in the lentils, chicken broth, diced tomatoes, 1 tsp salt, and ½ tsp black pepper. Scrape up any browned bits, then return the sausage to the pot.
4. Lock the lid, set to High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Stir, then taste and adjust seasoning. Garnish with fresh parsley before serving.

The smoky sausage and earthy lentils soak up all the rich spices, while the Instant Pot keeps everything tender without turning mushy—perfect for dunking crusty bread!

Tip: For extra depth, swap 1 cup of broth for a dark beer (like a stout) and add a splash of apple cider vinegar at the end.

Instant Pot Lentil Dal with Spinach

This cozy, protein-packed dal comes together in a flash, with tender lentils, fragrant spices, and a pop of fresh spinach for a nourishing one-pot meal.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 3 cups water
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups fresh baby spinach
• 1 tbsp lemon juice

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the lentils, 3 cups water, and the can of diced tomatoes (with juices). Stir well, then secure the lid. Cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
3. Stir in 2 cups spinach and 1 tbsp lemon juice until the spinach wilts. Taste and adjust seasoning if needed.

The magic here? The lentils soak up all those warm spices while staying perfectly tender—no mushy texture in sight. A squeeze of lemon at the end brightens everything up!

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

Mediterranean Instant Pot Lentil Salad

This hearty lentil salad comes together in a flash thanks to the Instant Pot, packing all the bright, zesty flavors of the Mediterranean into one satisfying bowl.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 cup diced cucumber
• 1/2 cup halved cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Add lentils, vegetable broth, salt, and black pepper to the Instant Pot. Seal and cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
2. Drain any excess liquid and transfer the lentils to a large bowl. While still warm, toss with olive oil, lemon juice, and dried oregano.
3. Let cool for 10 minutes, then gently fold in cucumber, cherry tomatoes, feta cheese, and parsley.

The magic here? The warm lentils soak up the lemony dressing, while the crisp veggies and creamy feta keep every bite fresh.

Tip: For extra tang, add a sprinkle of Kalamata olives or a pinch of red pepper flakes before serving.

Instant Pot Lentil Bolognese Sauce

This hearty, plant-based Bolognese comes together in a flash—packed with rich umami flavor, it’s a weeknight hero that even meat-lovers will adore.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 3 cloves garlic, minced
• 1 cup dried brown or green lentils, rinsed
• 1 (28-oz) can crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sugar
• ¼ cup chopped fresh basil (plus extra for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and carrots. Cook for 4 minutes, stirring often, until softened. Add garlic and cook for 30 seconds until fragrant.
2. Stir in lentils, crushed tomatoes, vegetable broth, 2 tbsp tomato paste, 1 tsp oregano, 1 tsp salt, ½ tsp pepper, and ½ tsp sugar. Scrape the bottom to prevent sticking.
3. Secure the lid, set the valve to Sealing, and pressure cook on High for 12 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in ¼ cup basil. For a thicker sauce, simmer on Sauté mode for 3–5 minutes, stirring occasionally.

The lentils mimic the texture of ground meat while soaking up all the savory depth of tomatoes and herbs—no one will miss the beef! Serve over pasta or zucchini noodles.

Tip: Freeze leftovers in jars for up to 3 months; the flavors deepen over time.

Curried Instant Pot Lentil and Potato Stew

This hearty stew is a flavor-packed hug in a bowl, with tender lentils, creamy potatoes, and warm curry spices—all ready in under 30 minutes thanks to your Instant Pot!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 2 cups diced Yukon Gold potatoes (1/2-inch pieces)
• 4 cups vegetable broth
• 1 (14 oz) can diced tomatoes, undrained
• 1 tsp salt
• 1/2 cup full-fat coconut milk
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add the lentils, potatoes, vegetable broth, diced tomatoes, and 1 tsp salt. Stir well, then secure the lid.
3. Cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
4. Stir in the 1/2 cup coconut milk until creamy. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? The lentils and potatoes cook perfectly together—no mush, just cozy, spoonable comfort with a kick of warmth from the spices.

Tip: For extra richness, swirl in another splash of coconut milk just before serving.

Instant Pot Lentil and Sweet Potato Curry

This cozy, spiced curry comes together in a flash—packed with hearty lentils, creamy sweet potatoes, and a fragrant coconut broth that’ll make your kitchen smell amazing.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced (1/2-inch cubes)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can full-fat coconut milk
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp coconut oil, then sauté onion for 3 minutes until softened. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook 1 minute until fragrant.
2. Add lentils, sweet potatoes, diced tomatoes, coconut milk, 1 1/2 cups broth, and 1 tsp salt. Stir well, scraping any bits stuck to the bottom.
3. Secure the lid, set to High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
4. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Serve topped with cilantro.

The magic here? The lentils and sweet potatoes cook perfectly tender without turning mushy, and the coconut milk makes it luxuriously creamy.

Tip: For extra richness, swirl in a spoonful of coconut yogurt before serving.

Instant Pot Lentil and Quinoa Bowls

These hearty, protein-packed bowls come together in a flash, thanks to your trusty Instant Pot—perfect for busy weeknights when you need a nourishing meal fast.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• Juice of 1/2 lemon

Instructions:

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the diced onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
2. Add lentils, quinoa, and 3 cups vegetable broth. Stir well, then secure the lid. Cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
3. Stir in 2 cups baby spinach and the juice of 1/2 lemon until the spinach wilts. Taste and adjust seasoning if needed.

The smoky cumin and bright lemon balance perfectly with the tender lentils and fluffy quinoa—plus, the spinach adds a pop of color and freshness. Tip: Top with avocado or crumbled feta for extra creaminess!

Instant Pot Lentil and Mushroom Stroganoff

This Instant Pot Lentil and Mushroom Stroganoff is the ultimate comfort food hack—creamy, savory, and ready in under 30 minutes!

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup dried brown lentils, rinsed
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 8 oz egg noodles, cooked separately
• Fresh parsley, chopped (for garnish)

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and mushrooms, cooking another 2 minutes.
2. Add lentils, 2 cups vegetable broth, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Secure the lid, set to High Pressure for 10 minutes, then quick-release.
3. Stir in 1/2 cup sour cream and 2 tbsp Dijon mustard until creamy. Fold in cooked egg noodles and garnish with parsley.

The magic here? The lentils mimic the heartiness of beef while soaking up all that smoky, tangy sauce—no one will miss the meat! Tip: For extra richness, swap sour cream with full-fat coconut milk.

Instant Pot Lentil and Tomato Soup

This cozy, protein-packed soup comes together in a flash, with the Instant Pot doing all the heavy lifting while you relax.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried brown or green lentils, rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add diced onion and cook 3 minutes until softened. Add minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme; cook 1 minute until fragrant.
2. Add lentils, canned tomatoes (with juices), and vegetable broth. Stir in 1 tsp salt and 1/2 tsp black pepper.
3. Secure lid, set valve to Sealing, and cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in 2 tbsp lemon juice. Taste and adjust seasoning if needed. Serve topped with fresh parsley.

The smoky paprika and bright lemon make this humble soup taste anything but basic—it’s like a warm hug in a bowl.

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Instant Pot Lentil and Carrot Stew

This hearty stew comes together in a flash, with tender lentils and sweet carrots soaking up all the cozy spices. Perfect for busy weeknights when you crave something wholesome but don’t want to babysit the stove.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced into ½-inch rounds
• 1 cup dried green or brown lentils, rinsed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups vegetable broth
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add carrots, lentils, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Pour in 4 cups vegetable broth and stir to combine.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in 1 tbsp lemon juice. Taste and adjust salt if needed. Serve topped with fresh parsley if using.

The magic here? The lentils cook perfectly tender without turning mushy, and the lemon brightens up the earthy spices just right.

Tip: For extra creaminess, stir in a handful of baby spinach right after cooking—it wilts instantly in the hot stew!

Instant Pot Lentil and Chickpea Curry

This hearty curry comes together in a flash with the Instant Pot, packing protein-rich lentils and chickpeas in a creamy, spiced tomato sauce that’s weeknight magic.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried brown lentils, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 (13.5-oz) can coconut milk
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices. Pour in 1/4 cup water to deglaze the pot, scraping up any browned bits.
3. Add the lentils, chickpeas, diced tomatoes (with juices), 1 can coconut milk, and 1 tsp salt. Stir well, then secure the lid. Cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
4. Give the curry a stir—it’ll thicken as it cools. Serve topped with fresh cilantro.

The beauty of this curry? The lentils soak up all the spiced coconut-tomato goodness while staying perfectly tender—no mush! Leftovers taste even better the next day.

Tip: For extra depth, swap 1/2 cup water for vegetable broth.

Instant Pot Lentil and Barley Stew

This hearty stew is a one-pot wonder—packed with earthy lentils, chewy barley, and cozy spices that come together effortlessly in your Instant Pot.

Ingredients:

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

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Stir in the lentils, barley, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Secure the lid and cook on High Pressure for 15 minutes.
3. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Stir in 2 cups baby spinach and 1 tbsp lemon juice until the spinach wilts.

The barley adds a satisfying chew, while the lemon brightens up the rich, smoky broth—making every spoonful irresistible.

Tip: For extra depth, swap the vegetable broth for mushroom broth or add a Parmesan rind while pressure cooking.

Conclusion

With 20 delicious Instant Pot lentil recipes, busy cooks can enjoy hearty, flavorful meals in no time! Whether you’re craving soups, stews, or curries, there’s something here for everyone. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow lentil lovers. Happy cooking!