Instant Pot Madras Lentils
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.
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Instant Pot Madras Lentils
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- Slices 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!