I adapted this recipe from Urban Vivant, my non-pressure cooker site 🙂
Ingredients
1 C red lentils
1 1/2 C water
1 t cumin
1 t chili powder
1 T garlic powder
salt to taste
Directions
Place lentils in an oven safe container. I used an oval baking pan. Add remaining ingredients and stir to incorporate.
Add an additional cup of water to your Instant Pot insert. Insert a trivet, and lower lentils onto trivet. Seal Instant Pot, ensure valve is closed. Select Chili/Beans setting, and manually adjust time to 15 minutes. When complete, let natural release for 10 minutes, then quick release remaining pressure.
There are a lot of different ways to top the lentils. I like adding sauteed spinach with garlic, slices of crunchy cucumber, or maybe a dollop of greek yogurt.
Leave a Reply