Ingredients

The following ingredients have 4 Servings
  • 3 cups vegetable broth (or water)
  • 1 1/2 cups brown or green lentils (do not use red lentils)
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon kosher salt

Instruction

  • In the Instant Pot, place all ingredients and give them a stir. Lock the lid and place the vent in the “Sealing” position.
  • Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 9 minutes. Wait while the Instant Pot cooks. (Note: It takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.)
  • Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
  • Open the lid and stir; there will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)