11 Easy Instant Pot Lentil Stew Recipes for Busy Weeknights

Busy weeknights often leave little time for cooking from scratch. Lentils cook fast in the Instant Pot and make a filling base for stew. The recipes here use pantry staples and require minimal prep. You can pick from variations that suit different preferences or what you have on hand. Each one aims to get dinner on the table with little cleanup.

Helpful Tips Before You Start

These tips will help your lentil stews cook evenly and taste better with less effort.

Rinse the Lentils First

Place dry lentils in a fine mesh strainer and rinse them under cold water. This removes dust and helps prevent foaming during cooking.

Saute Aromatics on the Sauté Setting

Cook onions, garlic, and spices in the pot for a few minutes before adding liquid. This builds flavor without extra pans.

Use Natural Release for 10 Minutes

Let the pressure release naturally for 10 minutes after cooking. Quick release right away can make the lentils split and turn mushy.

Add Greens at the End

Stir in spinach or kale after the stew finishes cooking. The residual heat wilts them without making them soggy.

Taste and Adjust Salt Last

Lentils absorb salt as they cook, so wait until the end to add more. This keeps the seasoning balanced.

Spicy Indian Masala Lentil Stew

This Instant Pot lentil stew brings bold Indian spices together in one pot for a quick weeknight meal. It works well when you need something hearty that still feels fresh and warming after a long day. The result is a thick stew with layers of cumin, coriander, and garam masala that build slowly during the pressure cook.

The texture stays satisfying thanks to the lentils holding their shape, while the tomatoes and broth create a light but flavorful base. A touch of chili powder adds steady heat without overpowering the other spices.

Spicy Indian Masala Lentil Stew

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 1 cup dried brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lemon wedges for serving

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onion, minced garlic, and minced ginger. Cook for 3 minutes until the onion softens.
• Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute to toast the spices.
• Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir to combine and scrape any bits from the bottom of the pot.
• Cancel sauté mode, secure the lid, and set to manual high pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir the stew. Season with salt and pepper to taste. Serve in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

For a milder version, reduce the chili powder to half a teaspoon before cooking. Leftovers thicken as they sit, so add a splash of broth when reheating. The stew pairs well with warm naan or a simple scoop of rice on the side.

Course: Soup
Cuisine: Indian
Equipment: Instant Pot, Knife, Cutting Board

Moroccan Harissa Lentil Stew with Apricots

This stew brings together warm Moroccan spices and a gentle heat from harissa with the natural sweetness of dried apricots. The lentils stay tender while the fruit softens into the broth, creating a balanced bowl that feels both hearty and bright. It comes together quickly in the Instant Pot, making it a reliable choice for weeknights when you want something flavorful without extra effort.

The dish works well on its own or paired with a simple green salad. The apricots add a subtle chew that contrasts nicely with the creamy lentils, while the harissa keeps each bite lively.

Moroccan Harissa Lentil Stew with Apricots

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 cup dried brown lentils, rinsed
• 1/2 cup dried apricots, chopped
• 3 tablespoons harissa paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for serving
• Lemon wedges, for serving

Instructions

 

• Set the Instant Pot to saute and add the olive oil. Once hot, cook the onion and garlic for 3 minutes until the onion softens.
• Stir in the cumin and smoked paprika and cook for 30 seconds until fragrant.
• Add the vegetable broth, lentils, apricots, harissa paste, salt, and black pepper. Stir well to combine.
• Cancel saute mode, secure the lid, and set the valve to sealing. Cook on high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir the stew.
• Ladle into bowls and top with fresh cilantro. Serve with lemon wedges on the side.

Notes

If the stew thickens too much after cooking, stir in a splash of warm broth to loosen it. For milder heat, start with 2 tablespoons of harissa and add more at the end after tasting. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a little extra broth.

Course: Soup
Cuisine: Moroccan
Equipment: Instant Pot, Cutting Board, Knife

Creamy Coconut Thai Red Curry Lentil Stew

This stew combines red lentils with coconut milk and Thai red curry paste for a simple one-pot meal. It works well on busy weeknights when you need something filling that still comes together fast in the Instant Pot.

The result is a smooth, lightly spiced dish with earthy lentils and a touch of natural sweetness from the coconut milk. Red bell pepper adds a bit of texture without overpowering the creamy base.

Creamy Coconut Thai Red Curry Lentil Stew

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons Thai red curry paste
• 1 cup red lentils, rinsed
• 1 red bell pepper, chopped
• 1 can (14 ounces) coconut milk
• 3 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for serving
• Lime wedges for serving

Instructions

 

• Press the saute function on the Instant Pot and add the olive oil. Once hot, add the onion, garlic, and ginger. Cook for 2 to 3 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
• Add the red lentils, red bell pepper, coconut milk, and vegetable broth. Stir to combine everything evenly.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
• Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Open the lid and stir in the lime juice. Taste and adjust salt and pepper as needed.
• Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

If the stew thickens too much after cooking, stir in a splash of broth or water to loosen it. Start with 2 tablespoons of curry paste if you prefer milder heat and add more at the end if needed. Leftovers reheat well on the stove with a little extra liquid to restore the creamy texture.

Course: Main Course
Cuisine: Thai
Equipment: Instant Pot, Cutting Board, Knife

Smoky Mexican Chipotle Lentil Stew

This Instant Pot recipe brings bold chipotle heat and smoky depth to a simple lentil stew. It works well on busy weeknights when you want a filling meal with minimal hands-on time. The result is a thick, hearty stew with tender lentils and a rich tomato base.

The flavor comes from chipotle peppers in adobo, cumin, and smoked paprika. It pairs nicely with rice or warm tortillas for a complete dinner.

Smoky Mexican Chipotle Lentil Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• Fresh cilantro and lime wedges for serving

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, cook the onion for 3 minutes until it softens.
• Stir in the garlic, chipotle peppers, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
• Add the lentils, fire-roasted tomatoes, vegetable broth, and salt. Stir to combine and scrape any bits from the bottom.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Stir the stew and serve with fresh cilantro and lime wedges.

Notes

For a thicker stew, mash a few lentils against the side of the pot before serving. If the flavor needs more smoke, stir in an extra teaspoon of adobo sauce from the chipotle can at the end. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth.

Course: Soup
Cuisine: Mexican
Equipment: Instant Pot, Cutting Board, Knife

Italian Tuscan Lentil Stew with Kale and Tomatoes

This stew combines earthy lentils with wilted kale and bright tomatoes for a filling meal that still feels light. The Instant Pot handles the cooking in one pot, making it a good choice for weeknights when time is short.

The flavor leans savory with classic Italian herbs and a touch of garlic. Kale keeps some texture while the tomatoes add gentle acidity and the lentils create a thick broth.

Italian Tuscan Lentil Stew with Kale and Tomatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 bunch kale, stems removed and leaves chopped
• Salt and black pepper to taste
• Grated Parmesan cheese for serving
• Crusty bread for serving

Instructions

 

• Set the Instant Pot to saute mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 3 to 4 minutes until the vegetables begin to soften.
• Stir in the garlic, oregano, basil, and rosemary. Cook for 1 minute until fragrant.
• Add the lentils, diced tomatoes, and vegetable broth. Stir to combine, then cancel saute mode.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in the chopped kale until it wilts. Season with salt and black pepper to taste.
• Ladle into bowls and serve with grated Parmesan and crusty bread on the side.

Notes

Stir the kale in right after pressure cooking so it softens without turning mushy. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers keep well in the fridge for up to four days.

Course: Soup
Cuisine: Italian
Equipment: Instant Pot, Cutting Board, Knife

Ethiopian Berbere Spiced Lentil Stew

This lentil stew brings bold Ethiopian flavors to the table with minimal effort. Berbere spice gives it a warm, layered heat that pairs well with the earthy lentils, while the Instant Pot handles the cooking in one pot. It works well on busy weeknights when you want something filling without much hands-on time.

The finished stew has a thick texture and deep color from the tomatoes and spices. It holds up nicely for leftovers and reheats without losing flavor.

Ethiopian Berbere Spiced Lentil Stew

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Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, sliced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tablespoons berbere spice
• 1 teaspoon salt
• Fresh cilantro, chopped, for garnish
• Lemon wedges for serving

Instructions

 

• Set the Instant Pot to saute mode and add the diced onion. Cook for 3 minutes until it softens.
• Add the minced garlic and grated ginger. Stir for 1 minute until fragrant.
• Stir in the berbere spice and salt. Cook for 30 seconds to toast the spices.
• Add the rinsed lentils, sliced carrots, diced tomatoes with their juice, and vegetable broth. Stir to combine.
• Cancel saute mode. Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir the stew. Serve in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

Adjust the berbere amount if you prefer less heat, and add an extra half cup of broth after cooking if the stew thickens too much on standing. Leftovers store well in the fridge for three days and reheat best with a splash of water to loosen the texture. Skip the carrots if you want a simpler version, but keep the ginger for its bright note against the spices.

Course: Soup
Cuisine: Ethiopian
Equipment: Instant Pot

Ginger Sweet Potato and Lentil Stew

This ginger sweet potato and lentil stew brings together sweet root vegetables and warming spices in one pot. It works well for weeknights when you want a filling meal without much hands-on time. The Instant Pot handles the cooking, leaving the lentils tender and the sweet potatoes soft but not mushy.

The flavor leans earthy with a bright ginger kick and a touch of cumin. It tastes hearty enough to stand alone but pairs nicely with simple sides like rice or bread.

Ginger Sweet Potato and Lentil Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried green lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, chopped (for serving)

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, cook the onion for 3 minutes until it softens.
• Stir in the garlic and ginger and cook for 1 minute more until fragrant.
• Add the sweet potatoes, lentils, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
• Secure the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid, stir the stew, and adjust salt if needed. Serve hot with fresh cilantro on top.

Notes

For a thicker stew, mash a few sweet potato cubes with the back of a spoon before serving. Leftovers keep well in the fridge for up to four days and reheat smoothly on the stovetop with a splash of broth. If you prefer less ginger heat, reduce the amount to one tablespoon on your first try.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Cutting Board, Knife

French Lentil Stew with Mushrooms and Herbs

This French lentil stew pairs earthy mushrooms with aromatic herbs for a satisfying meal that feels special without extra effort. It works well on busy weeknights when you need a warm, filling dish that comes together mostly hands-off in the Instant Pot.

The lentils hold their shape while the mushrooms give a savory depth. Fresh herbs at the end keep the flavors bright and balanced.

French Lentil Stew with Mushrooms and Herbs

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting Board

Ingredients

  

• 1 cup French green lentils, rinsed
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery. Cook for 3 minutes until the onion softens.
• Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
• Add the tomato paste, thyme, rosemary, and bay leaf. Stir for 1 minute to coat everything evenly.
• Pour in the vegetable broth and add the lentils. Season with salt and pepper. Cancel sauté mode, secure the lid, and set to high pressure for 12 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Remove the bay leaf and stir in the fresh parsley before serving.

Notes

Brown the mushrooms well during the sauté step to build deeper flavor in the stew. If the finished dish seems too thick, stir in a splash of broth when reheating leftovers. Leftovers keep in the fridge for up to four days and reheat smoothly on the stovetop.

Course: Main Course
Cuisine: French
Equipment: Instant Pot, Knife, Cutting Board

Curried Butternut Squash Lentil Stew

This stew brings together sweet butternut squash and hearty lentils in a gently spiced curry broth. It works well for weeknights when you need a filling meal with minimal hands-on time. The Instant Pot handles the cooking, leaving the squash soft and the lentils tender in a thick, warming sauce.

The flavor leans savory with mild heat from the curry spices and a touch of creaminess from coconut milk. It pairs nicely with rice or warm flatbread for a simple dinner.

Curried Butternut Squash Lentil Stew

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups cubed butternut squash
• 1 cup brown lentils, rinsed
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt and black pepper to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

 

• Press the saute function on the Instant Pot and add the olive oil. Once hot, add the onion and garlic. Cook for 2 minutes until the onion softens.
• Add the butternut squash, lentils, curry powder, and cumin. Stir for 1 minute to coat everything with the spices.
• Pour in the vegetable broth and diced tomatoes. Stir to combine and scrape the bottom of the pot.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
• Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Open the lid and stir in the coconut milk. Season with salt and pepper.
• Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

Stir the coconut milk in after cooking to keep the sauce smooth without curdling. If the stew thickens too much on standing, add a splash of broth when reheating. Brown lentils hold their shape best here. Leftovers store well in the fridge for three days and reheat gently on the stove.

Course: Soup
Cuisine: Indian
Equipment: Instant Pot, Knife, Cutting board

Mediterranean Olive and Lemon Lentil Stew

This stew pairs briny olives with bright lemon and earthy lentils for a fresh, satisfying meal. It comes together fast in the Instant Pot, making it a good choice for busy evenings when you want something hearty yet light.

It delivers a balanced mix of tangy and savory flavors with a thick, comforting texture that feels special without extra effort.

Mediterranean Olive and Lemon Lentil Stew

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup kalamata olives, sliced
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions

 

• Set the Instant Pot to saute mode and add the olive oil. Cook the onion and garlic for 3 minutes until softened.
• Add the lentils, vegetable broth, oregano, salt, and black pepper. Stir to combine.
• Secure the lid and set the Instant Pot to high pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Stir in the olives, lemon zest, and lemon juice. Let the stew sit for 2 minutes to warm through.
• Ladle into bowls and top with fresh parsley before serving.

Notes

For a brighter flavor, add the lemon zest right after cooking rather than during pressure time. Leftovers thicken in the fridge, so stir in a splash of broth when reheating. Skip the parsley if you prefer a simpler finish, or swap in thyme for a slightly different herbal note.

Course: Main Course
Cuisine: Mediterranean
Equipment: Instant Pot, Cutting Board, Knife

BBQ-Inspired Smoky Lentil Stew with Corn

This lentil stew combines smoky spices with sweet corn and tangy BBQ sauce for a hearty meal. It comes together quickly in the Instant Pot and works well on weeknights when you need dinner without extra fuss. The result is a thick, comforting bowl with balanced sweet and smoky notes.

The corn stays tender but not mushy when added near the end. Smoked paprika gives the broth depth while the lentils hold their shape after pressure cooking.

BBQ-Inspired Smoky Lentil Stew with Corn

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1 can (15 oz) corn kernels, drained
• 1/2 cup BBQ sauce

Instructions

 

• Set the Instant Pot to saute mode and heat the olive oil. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
• Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, salt, and pepper. Stir well to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in the drained corn and BBQ sauce. Switch to saute mode and simmer for 3 minutes to warm everything through.

Notes

Stir the corn in after pressure cooking so it keeps some crunch. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for three days and taste even better the next day once the flavors settle.

Course: Main Course
Cuisine: American
Equipment: Instant Pot, Knife, Cutting Board