Perhaps you've had that craving for a good, hearty stew, the kind that fills the house with that comforting, home-cooked aroma that makes us feel so good, but you don't have time to leave the pot on the stove. Right?
You want something comforting, simple, something you can enjoy, but you can't make your morning complicated. Well, that's precisely when pressure cooker lentils come in handy. They tick all the boxes. They're so convenient.
Using a pressure cooker or a quick pot allows us to cook in less time what used to take a long while. This is especially noticeable in legume dishes, where the cooking time is significantly reduced, but without losing that "traditional stew" quality. By increasing the pressure the food is subjected to, the pressure cooker quickly softens the legumes and achieves an equally flavorful stew without the tedious wait of the simmer.
In this recipe we will use the classic ingredients of the dish. The first thing to know is that not all lentils can withstand cooking in a pressure cooker. But don't worry, as pardina lentils, a very common variety found in any supermarket, are perfect. Then, since we know there are different tastes when it comes to making lentils, we will give you instructions for both a traditional version with chorizo or a vegetable-only version.
By the way, regarding vegetables, the recipe allows for many others. We are going to prepare this recipe with the classic ones, but as examples for variation, we suggest pumpkin, sweet potato, zucchini, green beans, peas, peppers...
The only thing you need to keep in mind is that harder vegetables are added at the beginning (pumpkin, sweet potato...) and for those that take little time (green beans, peas...), to avoid overcooking them, you should add them in the last 5 minutes, after depressurizing the pot first.
One of the things we like most about our recipe is that everything goes straight into the pot, you close it, cook it for the right amount of time, and when you open it, the lentils are practically ready to take to the table.
If you want, though it's not necessary, you can finish it by adding a tomato sofrito or homemade fried tomato at the end of cooking, or put a few whole vegetables in at the beginning, then blend them and add them at the end to thicken the broth. The idea is to make them your own, just the way you like them.
Recipe information
- Preparation time: 5 minutes
- Cooking time: 30 minutes
- Total time: 35 minutes
- Servings: 4
- Category: main course
- Type of cuisine: Spanish
- Calories per serving (kcal): 607
Ingredients for pressure cooker lentils
- 300 g pardina lentils
- ½ onion
- 2 medium potatoes
- 1 carrot
- 2 cloves of garlic
- 200 g chorizo for stewing (optional, omit for a vegetable-only version)
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon salt
- 1.2 liters water or chicken broth, meat broth, bone broth, or vegetable broth
How to make pressure cooker lentils
To start, rinse 300 g of pardina lentils well under the tap, drain them, and put them directly into the pressure cooker where we will prepare them.
Continue with the vegetables. Peel ½ onion, 2 medium potatoes, 1 carrot, and 2 cloves of garlic. Chop the onion into small pieces, break the potatoes into bite-sized pieces, slice the carrot, and lightly crush the garlic cloves with a knife.
Then, along with the lentils, add to the pot the vegetables we just prepared, as well as 200 g of whole or large-piece chorizo for stewing, 1 teaspoon sweet paprika, ½ teaspoon ground cumin, 1 bay leaf, 1 teaspoon salt, and 2 tablespoons olive oil. If we want them vegetable-only, we simply don't add the chorizo.
Cover the lentils with approximately 1.2 liters of water, or if desired, it can also be broth, either vegetable, meat, bone, or chicken. Whichever you prefer, feel like, or have on hand. The amount needed to cover the lentils well, about three or four fingers above them. Lentils tend to absorb quite a bit of liquid, and usually when using a pressure cooker, less evaporates than in a traditional pot, so you may need to adjust quantities according to how your pot behaves, adding more or less water or broth to your taste.
Immediately afterwards, close the pressure cooker, place the valve in position 2, the one indicating maximum pressure, or as recommended by the manufacturer for legumes. Put it on high heat until it starts to whistle. At that moment, lower the heat to medium-low and let it cook for 15 minutes.
Finally, after the cooking time has passed, turn off the heat and let the pot lose pressure naturally without opening the valve. Then, when it no longer has pressure, carefully open it, taste the broth, and adjust the salt if necessary. Remove the chorizo, slice it into rounds, and return it to the pot. If desired, you can let it rest for about 10 minutes or until the next day. In the latter case, try to keep the lentils quite liquid, as they thicken considerably upon resting.
Easy preparation summary
- Rinse the lentils, drain them, and put them in the pressure cooker
- Peel and chop the onion, break up the potatoes, chop the carrot, and lightly crush the garlic cloves
- Add the vegetables, chorizo, paprika, cumin, salt, bay leaf, and oil to the pot
- Cover the lentils with water or broth
- Close the pressure cooker, place the valve in position 2, and cook for about 15 minutes from when it starts to whistle
- Let the pressure release, adjust the salt, slice the chorizo, and serve these delicious homemade lentils or let them rest.
30 Best Recipes I Love Making at Home
If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.
Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.
When I’m in the mood for tapas and Mediterranean flavors, I usually rotate between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. I also love serving this crisp Italian Vitello Tonnato recipe when I want something a little more special.
For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.
Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.
And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.
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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.
The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.
For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.
When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.
I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.
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