Instant Pot Beluga Lentils. Black caviar lentils, ready in about a half an hour thanks to pressure cooking.
Beluga lentils are commonly called black caviar lentils, because they have the small, round, shiny shape of sturgeon roe. They don’t taste like fish eggs (thankfully, they taste like lentils.) And, they’re not from the Caspian sea, they’re grown in the northern plains of America and Canada.
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What’s the difference between these black lentils and regular brown lentils? They’re smaller and firmer, but the only big difference is the dark color. They are a great substitute anywhere you’d use regular lentils, or French Lentils du Puy.
Of course, I’m using my Bean Cooking Secret Weapon, my Instant Pot. Now, lentils cook quickly on the stovetop, even without pressure cooking, so this isn’t a huge timesaver, start to finish. Where it does save time is in ease of cooking - I can sauté my onions, then dump everything in the cooker and walk away. The lentils will be ready about 30 minutes later, after a natural pressure release, freeing me up to finish the rest of dinner. Or have a tasty beverage. Or both.
🥫Ingredients
This is a simple dried bean recipe, so the ingredients list is pretty basic
- Dried Beluga Lentils beans
- Olive Oil
- Onion
- Carrot
- Celery
- Garlic
See recipe card for quantities.
🥘 Substitutions
Beluga lentils are also called Black Caviar lentils, or just black lentils.
Can't find beluga lentils? French Green lentils are a good substitute.
🛠 Equipment
A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert, and love my Instant Pot. Try them - you’ll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)
📏Scaling
This recipe scales down easily - cut everything in half if you don’t need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.
🤨 Soaking cannellini beans?
I get the “to soak, or not to soak?” question all the the time. I don’t soak my cannellini beans in this basic recipe. They don’t need an overnight soak, and cook to tenderness with 35 minutes at high pressure.
That doesn’t mean you can’t soak the beans. They turn out fine, though the bean broth isn’t quite as full bodied. Soaked beans cook much quicker, 12 minutes at high pressure. I use that when I’m cooking the beans with other ingredients, where the shorter cooking time keeps me from overcooking the whole dish just to get the beans tender.
💡Tips and Tricks
- Salt your lentil water! “Salt toughens beans” is a myth. Salting before cooking helps season the lentils all the way through as they cook.
- Try to buy lentils from a store with lots of bean turnover. Lentils dry out as they age, which makes them a little tougher to cook.
- Simmer to thicken: If you have the time, and want thicker lentils, simmer for 10 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 10 minutes, and leave the lid off to let the broth evaporate.
Instant Pot Beluga Lentils
- Total Time: 40 minutes
- Yield: 6 cups of lentils 1x
Description
Instant Pot Beluga Lentils. Black caviar lentils, ready in about a half an hour thanks to pressure cooking.
Ingredients
- 1 pound black caviar lentils (beluga lentils)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, crushed
- ½ teaspoon fine sea salt
- 4 cups water
- 1½ teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
Instructions
- Rinse the lentils: Put the lentils in a strainer and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.
- Saute the aromatics and toast the spices: Heat the oil in an Instant Pot set to Sauté mode (or in a stovetop PC over medium heat) until the oil starts to shimmer. Add the onion, carrot, celery, and garlic, then sprinkle with ½ teaspoon fine sea salt. Sauté until the onion softens and turns translucent, about 5 minutes.
- Pressure Cook the lentils for 10 minutes with a Natural Release: Stir in the lentils, 4 cups of water, and 1½ teaspoon fine sea salt. Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any bits of onion that stuck to the pot. Lock the lid and cook at high pressure for 10 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 8 minutes in a stovetop PC. Once the cooking time is done, let the pressure come down with a natural release, about 20 minutes more. (if you are in a hurry, quick release any remaining pressure after 15 minutes.)
- Taste for seasoning and serve: Open the pressure cooker lid (away from you – the steam is hot). Stir in the pepper, serve and enjoy!
Equipment
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- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Beluga Lentils, Instant Pot Black Caviar Lentils, Pressure Cooker Beluga Lentils
☃️ Storage
A 2-cup container of lentils, with cooking liquid, replaces a 15-ounce can of beans from the grocery store. They’ll last in the refrigerator for a few days, and freeze for up to 6 months.
🤝 Related Posts
Pressure Cooker Umbrian Lentils and Sausage
Pressure Cooker French Green Lentils (Lentils du Puy)
Instant Pot Quick Lentil Curry
My other Instant Pot Pressure Cooker Recipes
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