Instant Pot Madras Lentils

Name: Instant Pot Madras Lentils
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8-10
Ingredients: 1 cup Dry Lentils; 1 can Kidney Beans (drained); 3 Tbsp Dried Onion; 4 cups Beef Broth (use Vegetable broth if keeping it vegetarian); 1 tsp Chile powder, Garlic powder, dried Ginger; 1/2 tsp Coriander; 6oz can Tomato Paste; Rice (I would start out with at least 4 cups of Cooked Rice); Optional Toppings- Sliced Green Onion and Shredded Carrots

by The Floured Countertop

8-10 Servings

30 min

This dinner is about as straight forward as it gets! These Instant Pot Madras Lentils are made in 30 minutes, and are Gluten-free, dairy-free, and has an easy substitution if you’re trying to make it vegetarian. Pretty much hit all the marks!

I originally got the packets of these at Costco a while back, and my kids totally loved it, but I always wanted to just a bit more flavor, and knew it was something I could make myself. After a couple test tries, I knew I had gotten it!

These lentils are heart and flavorful, and my kids absolutely devour them every time I make it for dinner! Truly a recipe you’ll want to make again and again.

Don’t forget to save this recipe, and let me know how you like it by commenting below! And if you’re not following me on Pinterest and Instagram, what are you waiting for? Do it now! You can find me @theflouredcountertop.

Instant Pot Madras Lentils

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Recipe details

Yield 8-10 Servings
Time spent: Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min

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Ingredients

1 cup Dry Lentils
1 can Kidney Beans (drained)
3 Tbsp Dried Onion
4 cups Beef Broth (use Vegetable broth if keeping it vegetarian)
1 tsp Chile powder, Garlic powder, dried Ginger
1/2 tsp Coriander
6oz can Tomato Paste
Rice (I would start out with at least 4 cups of Cooked Rice)
Optional Toppings- Sliced Green Onion and Shredded Carrots

Instructions

In your Instant Pot or Pressure cooker, add in the 1 cup of Dry Lentils, 1 can Kidney Beans (drained), 3 Tbsp Dried Onion, 4 cups of Beef or Vegetable Broth, 1/2 tsp Coriander, and 1 tsp each of Chile Powder, Garlic Powder, and Dried Ginger. Mix Well, Then scoop out the inside of the 6oz can on set it on top. Don't mix in yet- if you miss a spot you could get a 'burn' error.
Pressure cook for 15 minutes, then let it naturally release the pressure for another 10 minutes. Manually release the pressure after that, then thoroughly stir in the Tomato Paste.
Serve over rice, and garnish with Green Onions and Shredded Carrots if you wish. Enjoy!

Comments

Linda Kazim Davis on Dec 05, 2021

Not sure about adding canned beans--they are already so soft. Do they just blend in after cooking in instant-pot?

Like Reply
- The Floured Countertop on Dec 05, 2021
  
  Do you mean that they’re so soft that they break down after being cooked? Not at all! I haven’t noticed them being mushy or anything. If you’re worried about it though, you can add the canned (drained) beans right before serving.
  
  1
Linda Kazim Davis on Dec 05, 2021

Thanks for the reply. It was actually somewhat intriguing to think that they might just blend in and create some additional texture but I think there are probably a yummy addition either way.

Like Reply
- The Floured Countertop on Dec 05, 2021
  
  You could definitely take some out (maybe a cup or so) and blend it with an immersion blender to make it a little thicker and more texture. I’ve done that before too!
  
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Instant Pot Madras Lentils

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