Ingredients
Units
Scale
- 1 cup dry lentils
- 1 3/4 cup low-sodium vegetable broth
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Add lentils, liquid, and seasoning to the pressure cooker. Stir to mix together.
- Next place the lid on the pressure cooker and set to seal.
- Cook on high pressure for 5 minutes. Cook times will vary, 5 minutes gives you al dente lentils. 6-8 minutes will be more tender, however, I do caution you that any longer and they will be mush. Best option is to start with just 5 minutes and add on time if needed. This way you can see which amount of time works best for you. It will require the pressure cooker to heat up again, but rather than waste your lentils, start with less time and add more time as needed. 5 minutes was the perfect time for me!
- Release – after the 5 minutes cook time, do a quick release by turning the sealing valve to release the pressure.
- Remove the lid and place on a sheet pan to help dry out/cool down your lentils (and prevent them from sticking altogether).
Notes
*The total time listed takes into account that the pressure cooker takes time to heat up and that can be anywhere from 10 minutes to 15 minutes depending on the model pressure cooker you have. So while the lentils only take 5 minutes to cook, account for the ‘warm up’ time and release time as well!
- Prep Time: 5
- Cook Time: 5
- Category: Mains