Black Lentils from Scratch in the Instant Pot
These perfect black lentils require no pre-soaking, and taste remarkably better than
canned – all in less than 10 minutes active cooking time.
- Prep Time: 4
- Cook Time: 21
- Total Time: 25 minutes
- Yield: 1 lb 1x
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium carrot
- 2 celery stalks
- 1 small to medium onion
- 2 cloves garlic
- 1 lb. black lentils, rinsed
- 3/4 tablespoon better than bouillon vegetable or no chicken base
- 3 – 4 cups of water
Instructions
- Pulse each vegetable in the food processor until each one is finely chopped.
- Add olive oil and vegetable mixture to instant pot and sauté until soft, about 10 minutes.
- Add the rinsed lentils and bouillon water to the instant pot and stir to incorporate with
the sautéed vegetables. - Put the lid on, and twist to the closed position. Make sure the pressure valve is turned to closed. Set the pressure to high and the timer to 6 minutes. Allow pressure to release naturally for 15 minutes when done.
- Open pressure cooker carefully and test the lentils to make sure they are done.
Notes
If the lentils taste like they need more cooking for your liking, return the lid and bring back to pressure for 1 minute. Allow for another 15-minute natural release.