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Instant Pot Lentil Bolognese (vegan, gluten-free)

lentil bolognese

Instant Pot Lentil Bolognese (vegan, gluten-free)

5 from 12 reviews
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  • 1 tablespoon oil I use avocado oil
  • 1 cup brown lentils soak for 3-4 hours
  • 1 24 ounce jar marinara sauce (highly recommend Rao’s Homemade)
  • ¾ cup water

Later (optional):

  • Salt and pepper to taste
  • Red chili pepper flakes to taste
  • Basil leaves
  • Fresh parmesan


  • Soak lentils for 3-4 hours. Drain, rinse and set aside.
  • Press sauté and once the display says hot, add oil and swirl it around to coat the bottom of the pot (this will prevent burning).
  • Add the lentils, marinara and water and mix well (fyi, I first empty the jar of marinara into the pot then add the water to the jar and swirl it around to make sure I don’t miss a drop of sauce!).
  • Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
  • Naturally release pressure.
  • Taste and add/adjust salt and pepper if needed.
  • Top with fresh basil, red chili flakes and parmesan if desired. Serve over pasta.
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