Super Easy Instant Pot Lentil Loaf

When we made the switch to plant-based eating, one of the first recurring recipes in our house was a lentil loaf. But this was way back before we ever heard of an Instant Pot! So now I’ve converted our original lentil loaf recipe to the IP and shaved off about 20 minutes of cooking time!

I hope you enjoy this replacement for the meatloaf you probably grew up eating. It’s a real stick-to-your-ribs comfort food kind of meal!

Super Easy Instant Pot Lentil Loaf

Print Pin Review

Total Time: 1 hour

Servings: 6

What you’ll need

• ½ cup brown lentils, uncooked
• 1 cup vegetable broth
• ⅓ cup water
• 1 bay leaf
• 1 ¾ cups old fashioned oats
• 1 ½ cups boiling water
• ⅓ cup ketchup, plus more for glazing the loaf (or use your own glaze recipe)
• 3 tbsp low-sodium soy sauce
• 2 tbsp nutritional yeast
• 2 tbsp ground flax meal
• 2 tsp blackstrap molasses
• ¼ tsp dried thyme
• ½ tsp dried oregano
• 1 tsp dried basil

How you’ll do it

• Combine the lentils, vegetable stock, 1/3 cup water, and bay leaf in Instant Pot.
• Seal pot and set to high pressure for 12 minutes.
• While that’s cooking, start a teapot to boil 2 cups of water and preheat oven to 375°.
• When the Instant Pot is done, allow pressure to release naturally for 10 minutes, then release remaining steam and remove lid. Remove bay leaf and discard.
• Add oats and 1 1/2 cups of boiling water. Stir until oats soak up all of the water and soften.
• Add all remaining ingredients and stir until well combined.
• Transfer the mixture to a pan lined with parchment paper and shape into a loaf.
• Top with ketchup (or other glaze) as desired.
• Cover pan with foil and bake for 25 minutes. Remove foil and bake for 8 more minutes.
• Remove from oven, let stand for at least 10 minutes, then slice and serve.

Video

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).