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whole food plant based lentils

Super Easy Instant Pot Lentils

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 cup dried brown lentils 200g
  • 1 cup onion 80g, diced
  • 3 large garlic cloves minced
  • 1/2 cup carrot 70g, chopped
  • 1 cup celery 130g, chopped
  • 1 can diced tomatoes in their juice 14.5 oz / 411g
  • 3 cups water 709ml
  • 1/4 cup parsley 10g, chopped
  • 1 teaspoon salt
  • A few turns cracked black pepper


  • Rinse and drain the lentils and set aside for now.
  • Turn on your Instant Pot and choose the “sauté” setting. Keep it at “normal” heat and allow it to heat up for a couple of minutes.
  • Add the onions and sauté for 3 minutes, adding a tablespoon of water and stirring when they start to stick to the bottom of the pot.
  • Add the garlic, carrot and celery, and sauté for 2 additional minutes.
  • Hit the “cancel” button and then add the tomatoes, lentils and water.
  • Place the lid on the cooker and make sure the valve is in the “sealing” position.
  • Choose the “manual” setting and set the timer for 20 minutes.
  • After 20 minutes, allow the cooker to naturally release for 10 minutes, and then do a quick release to release the rest of the pressure.
  • Open the lid, add the salt and the parsley and stir.


Loaded with prebiotic goodness