Instant Pot Lentil Salad Quick Healthy and Delicious

Hey friend! Let me tell you about one of my go-to recipes when I need something light, flavorful, and incredibly satisfying—Instant Pot Lentil Salad. Packed with vibrant veggies, hearty lentils, and a zippy dressing, this dish is a total midweek game changer. Whether you’re looking for a wholesome lunch or a crowd-pleasing side dish, this recipe has you covered!

If you’re after a fast, healthy, and oh-so-delicious salad, this one’s about to rock your world!

Why You’ll Love This Recipe

It’s ready in under 30 minutes thanks to the trusty Instant Pot.
Super nutritious: lentils are packed with protein, fiber, and plenty of vitamins.
Fully customizable: use whatever veggies or greens you have on hand.
It’s make-ahead friendly and perfect for meal prep—hello, easy weekday lunches!

Ingredients Breakdown

Lentils: Use green or brown lentils for this recipe—they hold their shape best. If you’re out, French lentils work well too.
Vegetables: Cherry tomatoes, cucumber, red onion, and bell peppers bring crunch and color. Feel free to swap with what you have in your fridge.
Fresh Herbs: Parsley and mint add brightness to every bite. Prefer cilantro or dill? Go for it!
Dressing: A mix of olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. It’s tangy, slightly sweet, and ties everything together beautifully.
Feta Cheese (optional): Adds a creamy, salty touch, but leave it out if you’re keeping things vegan.

Pro Tip: Rinse your lentils under cold water before cooking to remove any dust or debris, and don’t skip fresh herbs—they elevate this salad to another level!

Step-by-Step Instructions

Here’s how to whip up this delightful Instant Pot Lentil Salad:

Cook the Lentils: Add 1 cup of rinsed lentils, 2 cups of water, and a pinch of salt to your Instant Pot. Seal the lid and set it to high pressure for 9 minutes. Once done, let the pressure naturally release for 5 minutes, then quick release. Drain any extra liquid and let the lentils cool.
Prep the Veggies: While the lentils cook, chop your cherry tomatoes, cucumbers, red onion, and bell peppers into bite-sized pieces.
Mix the Dressing: In a small bowl, whisk together 1/4 cup olive oil, the juice of 1 lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup for vegan), 1 minced garlic clove, and salt and pepper to taste.
Assemble the Salad: In a large bowl, combine the cooled lentils, chopped veggies, and a handful of fresh parsley and mint. Drizzle with the dressing and toss to coat.
Finish with Feta: Crumble in some feta cheese if you like, and give it a final toss.

Chef’s Tips and Tricks

Don’t overcook the lentils: The Instant Pot keeps things easy, but stay mindful of cooking time—mushy lentils won’t hold in the salad.
Flavor Boost: Toss in a handful of toasted nuts or seeds for crunch, or some olives for a salty punch.
Double Batch: Cook extra lentils in your Instant Pot and freeze the leftovers for future salads or soups.

Recipe Variations and Serving Suggestions

Make It Vegan: Skip the feta and swap honey for maple syrup in the dressing.
Add Protein: Amp it up with grilled chicken, shrimp, or chickpeas.
Serving Ideas: Serve over a bed of arugula or spinach for extra greens, or alongside grilled meats for a BBQ-ready side dish.

FAQs

Can I store leftovers? Absolutely! Store the salad in an airtight container in the fridge for up to 3 days. Just give it a toss before serving, and maybe add a squeeze of fresh lemon juice to wake up the flavors.

Can I use canned lentils? Yes, but keep in mind they’re softer than fresh-cooked. Drain and rinse well before using.

Can I freeze this salad? While the lentils freeze beautifully, the fresh veggies may lose their texture. If you plan to freeze, keep the veggies and dressing separate.

Instant Pot Lentil Salad Recipe Card