Instant Pot French Lentil Recipes

Instant Pot Lentils (Soak or NoSoak) Spice Cravings

WEBDec 7, 2020 · Soak in fresh water, if needed. (pic 2) Add lentils and liquid: Add 1 cup of drained lentils and 1½ -2 cups water or vegetable broth to …

Rating: 5/5(11)
1. Run your fingers through to be sure there are no foreign particles or pebbles.
2. Rinse the lentils in cool water in a strainer. Soak in fresh water, if needed.
3. Add 1 cup of drained lentils and 1½ -2 cups water or vegetable broth to the Instant Pot, as well as any seasonings or additional vegetables.
4. Close the lid on sealing position. Using the above cheat-sheet, set the cooking time on High Pressure.

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Pressure Cooker French Green Lentils (Lentils du Puy)

WEBMar 6, 2018 · Add the leeks, carrots, celery, and garlic, then sprinkle with ½ teaspoon fine sea salt and the herbes de Provence. Sauté until the …

Rating: 5/5(5)
1. Put the lentils du Puy in a strainer, and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.
2. Heat the oil and butter in the pressure cooker pot over medium heat until the butter stops foaming (Sauté mode in an electric pressure cooker). Add the leeks, carrots, celery, and garlic, then sprinkle with 1/2 teaspoon fine sea salt and the herbes de Provence. Sauté until the leeks soften and turn translucent, about 5 minutes.
3. Stir in the lentils, 6 cups of water, and 1 teaspoon fine sea salt. Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any bits of onion that stuck to the pot. Lock the pressure cooker lid. Cook at high pressure for 10 minutes in an electric pressure cooker or for 8 minutes in a stovetop pressure cooker. Once the cooking time is done, let the pressure come down with a natural release, about 20 minutes more. (if you are in a hurry, quick release any remaining pressure after 15 minutes.)
4. Open the pressure cooker lid (away from you – the steam is hot). Stir in the pepper, then taste for seasoning – the lentils will need more salt. Add the salt, tasting as you go, until the flavor goes from washed out to full-bodied. (I usually add another teaspoon of fine sea salt.) Serve and enjoy!

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Instant Pot Lentils (Cook Time & Recipe Ideas) – A …

WEBMay 1, 2019 · Instructions. In the Instant Pot, place all ingredients and give them a stir. Lock the lid and place the vent in the “Sealing” position. …

1. In the Instant Pot, place all ingredients and give them a stir. Lock the lid and place the vent in the “Sealing” position.
2. 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.)
3. 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.
4. 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.)

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Instant Pot Green Lentils (Perfect, Tender, No Soaking!)

WEBJan 29, 2024 · Instructions. Add lentils and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure …

1. Add lentils and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 8-10 minutes (8 minutes for more firm, 10 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
2. Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
3. Enjoy immediately in stews, soups, sloppy joes, lentil "meatloaf," shepherd's pie, salads, and much more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

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