You need to know how to make the BEST creamy lentils in the Instant Pot pressure cooker! This recipe will become a staple in your kitchen.
I’ve had my Instant Pot pressure cooker since November (I snagged it on a Cyber Monday sale online) and have had fun experimenting with it. While I love that it can quickly cook meat from frozen, these lentils are by far my favorite thing that’s come out of it.
These lentils are creamy, but dairy-free, and absolutely bursting with the best Italian flavors. Tim commented that they tasted like pizza. Pizza flavor in a healthy form? I’ll take it!
If you don’t like coconut milk, don’t worry, you don’t taste it one bit here. Not even a hint. It lends its creamy texture, but the flavor is masked by the seasonings and tomato sauce and paste. I have tried this with both the lite and regular canned coconut milk, and both work equally well. One of the best parts about this recipe is that it is a five minute prep recipe. Dump the ingredients in the Instant Pot, and let it work its magic.
You’ll notice that the recipe says the lentils cook in 20 minutes, but I listed the cook time as 30 minutes. I did this to account for the time it takes for the pressure cooker to heat. I’ve gotten frustrated following recipes that don’t account for that time and then dinner isn’t ready when I thought it was going to be.
Finally, I haven’t tried this without an Instant Pot, but I’m sure you can make this on the stovetop if you don’t have a pressure cooker. Bring the mixture to a boil and then reduce to a simmer and simmer until the lentils are cooked and liquid is reduced, about 35-45 minutes.
These Creamy Lentils in the Instant Pot are great alone as a side dish or with some grilled or roasted vegetables as a main course vegan bowl. I’ve also added leftovers to some greens and it’s great that way, as well. So much you can do with these! I hope you love them as much as we do.Print
How to Make the BEST Creamy Lentils in the Instant Pot
These creamy (but dairy-free) lentils are bursting with Italian flavors!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6-8
- 1 1/2 cup brown or green lentils
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (15 ounce) can coconut milk (lite or regular both work)
- 1/4-1/2 cup water*
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic salt
- Dump all of the ingredients in the pressure cooker and stir to combine.
- Cook on high pressure for 20 minutes.
- Do a quick release of the steam.
- Stir and serve. Enjoy!
*Since many people have commented that 1/4 cup water leaves them with scorched lentils, I’ve edited the ingredients. I still have not had a problem with 1/4 of a cup of water and when I try it with more water, my husband thinks the lentils are too mushy. But with so many reviewers saying that they like it with more water, I’ve included a range in the ingredients. Please comment with what works for you.
- Calories: 248
- Sugar: 3
- Sodium: 293
- Fat: 11
- Carbohydrates: 28
- Fiber: 4
- Protein: 10
If you make this recipe, I would LOVE to see it! Snap a pic and tag me on Instagram @happyhealthymama.
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