Instant Pot Lentils
Servings: 8 servings
Equipment
- 6 quart Instant Pot
Ingredients
- 1 Tbs olive oil
- 1 pound brown lentils
- 1 medium carrot peeled and diced
- 1 medium onion finely diced
- 1 medium stalk celery finely diced
- 1 medium clove garlic minced
- 5 1/2 - 6 cups water see note
- 5 tsp chicken bouillon
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Grated Parmesan for garnish
Instructions
- Rinse lentils and pick through them and discard any debris.
- Add the olive oil to the Instant Pot and press the SAUTE button. Change the heat to custom and adjust to MEDIUM heat. When the display reads "HOT add the onion, celery, and carrots. Cook for 10 minutes, stirring occasionally to keep the onions from sticking. When the onions are softened, add the minced garlic and heat for about 30 seconds. Press CANCEL on the Instant Pot.
- Stir in the lentils, water, chicken bouillon, and Italian seasoning. Put the lid on and lock it into place. Make sure the vent is sealed.
- Press PRESSURE COOK. Select HIGH and adjust the time to 12 minutes.
- Allow the steam pressure to naturally release for 10 minutes. Manually release any remaining pressure. Unlock and remove the lid.
- Salt and pepper to taste.
- Garnish with grated Parmesan cheese and Serve.
Notes
Be sure to check labels for gluten-free.
Adding more water makes it less like a stew.
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