Instant Pot Lentil Stew

Even with the weather heating up during the day, we still get cooler nights that are perfect for a delicious warm stew. A stew that I have been making pretty regularly has been a lentil stew that I have been incorporating all of my extra collard greens that I have been harvesting from my garden. And in true PBG fashion the ingredient list is extremely short and full of items I believe can be found at almost any grocery store. I love making this in my electric pressure cooker, but you can also use the same ingredient list for this recipe and cook it on the stove top or in a slow cooker.

If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!

Here's what you will need!

  • 2 pounds (5 cups) dry lentils

  • 8 cups of water

  • 6 oz collard greens

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 2 tsp crushed red pepper flakes

  • 1 tsp oregano

  • 1 tsp thyme


  1. De-stem the collard greens

  2. Roughly cut the collard green to ~1" pieces

  3. Add all of the ingredients into the pressure cooker

  4. Stir everything together to ensure the spices get mixed into the liquid

  5. Set to the pressure cook (manual) setting for 30 minutes

  6. Allow to naturally release (~30-45 minutes)

  7. Open and stir your stew (you may want to add in another couple cups of water to reach your desired consistency)

  8. Top with your favorite hot sauce or toppings


- Plant Based Gabriel

© 2018 Plant Based Gabriel