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4.5 from 14 votes

Instant Pot very veggie lentil bake

My hugely popular very veggie lentil bake recipe, adapted for cooking in the Instant Pot!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main meals
Servings: 4 people
Calories: 382kcal
Author: Becca Heyes


  • 250 g (~ 1 1/8 cup) red lentils
  • 100 g (~ 1/3 cup) white rice
  • 1 medium courgette (zucchini), grated
  • 1 small leek, or 1/2 large leek, diced
  • 1 medium carrot, diced fairly small
  • 5 medium mushrooms, diced
  • 200 g cheddar cheese, grated (~ 2 cups when grated)
  • 2 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • Black pepper
  • 850 ml (~ 3 1/2 cups) vegetable stock


  • Add all of the ingredients to the bowl of the Instant Pot, just holding back about a third of the cheese. Mix thoroughly, and scrape down the sides so that everything is just submerged in the liquid. Sprinkle the remaining grated cheese on top.
  • Place the bowl into the Instant Pot, and close the lid. Make sure the valve is set to 'sealing'. Set the Instant Pot to 'pressure cook' - high pressure, normal mode. Set the Instant Pot to cook for 20 minutes (it will also take an additional 10 minutes or so to come to pressure), and leave it to cook.
  • When the Instant Pot has finished cooking, carefully perform a quick pressure release, and remove the lid. Serve warm.


Please make sure you read the manual of your Instant Pot before attempting to cook with it, and follow all safety recommendations.


Serving: 1portion | Calories: 382kcal | Carbohydrates: 37.9g | Protein: 19.2g | Fat: 17.4g | Saturated Fat: 10.7g | Cholesterol: 53mg | Sodium: 672mg | Potassium: 480mg | Fiber: 3.6g | Sugar: 4.2g | Calcium: 310mg | Iron: 4.9mg