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Quick Pressure Cooker Lentils

March 8, 2016

Do you ever use the pressure cooker or are you scared to use one? About two years ago or so, my mom gave us an electric pressure cooker by Cuisinart. Yay for new kitchen gadgets! Although it had all the bells and whistles, I was still frightened from all the horror stories I was told growing up about what can happen while using a pressure cooker. I was always told that my maternal grandmother certainly was equipped to handle one but I certainly was not and possibly never would be.



There were stories like the one of my mom making beans in the pressure cooker and then she quickly walked out of the kitchen to use the bathroom and the pressure cooker exploded!!


This happened when she was younger and still lived in Venezuela. I could only think that things were different back then BUT the thought of the pressure getting high enough to burst open in my beautiful, adored kitchen was more than enough to scare me off from using our new and improved Cuisinart electric pressure cooker, no matter how cool it looked. She assured me that it would work differently than an old school stovetop one—you can still use it if you have one and feel confident using it—and control the pressure as it was electric.



I’ll cut straight to the chase and let you know that I hadn’t used it because I was still in fear that it would explode while using it. The weirdest things happen to me so I wouldn’t put it past me. When my in-laws came to visit a week or two ago, we made the best Barbecue Baked Spareribs {coming soon here on the blog}!


My father-in-law taught me that the first step was to put the spare ribs in the pressure cooker with just a little bit of water at the lowest pressure. I won’t keep telling you the rest of the story because I would practically be handing you an instruction manual on a future post. I told him that I wanted to make Quick Pressure Cooker Lentils and he had just the trick. He gave me confidence to use our electric pressure cooker without fear and trust that I was well-equipped to use it.



After feeling empowered from my pressure cooker lesson over that weekend, I was ready to use our electric pressure cooker! To make our Quick Pressure Cooker Lentils, I filled up the pot with all my ingredients after slicing and dicing and my produce, covered it with water, sealed the deal and set the timer. Boom! That was it!


Could it get easier? I had no idea that I can make Quick Pressure Cooker Lentils in 10 minutes or less. I’ve already gone on a total pressure cooker binge and cooked everything you can possibly imagine—specially beans—with all sorts of flavor infusions. As we develop some recipes for those quick pressure cooker beans, we will share them with you and I can’t wait to do so.


For now, enjoy making your Quick Pressure Cooker Lentils and don’t forget to let us know how you liked them. What recipes do you like to make in your pressure cooker?



Quick Pressure Cooker Lentils


To make our Quick Pressure Cooker Lentils, fill up a pot with all your ingredients, cover with water, seal and set a timer. Boom! That's it!



Prep time:  2 mins

Cook time:  10 mins

Total time:  12 mins

Serves: 12-16







  • 2 garlic cloves, minced
  • 2 sweet potatoes, chopped
  • 4 carrots, peeled + chopped
  • 2 red peppers, sliced
  • 2 green peppers, sliced
  • 1 cup leeks, chopped
  • 1 red onion, diced
  • 2 tbsp ground cumin
  • 1 tbsp oregano
  • 3 cups kale
  • 3 cups lentils* {any color}
  • 10 cups water
  • Pink Salt & Rainbow Pepper Mix, to taste



  1. Cut all your produce. Throw into the pot. Sprinkle seasoning over your veggies. Stir to combine. Add lentils and kale. Stir to combine. Cover with water.
  2. Seal the pressure cooker top shut.
  3. If you are using on electric pressure cooker, set the timer to 10 minutes on high pressure and hit the start button. Wait till it beeps before opening.
  4. If you are using a stovetop pressure cooker, set a timer for 15 minutes on high heat cooking the back burner until reaching high pressure. Turn off the heat after the timer rings. Allow to cool for a few minutes before opening.
  5. Serve for your family and store the leftovers in a mason jars.



  • You can freeze or refrigerate your mason jars.


* I used a combination of red, green & brown.

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My name is Estefanía but you might know me as chefNia* 


125 lbs gone forever, eHealed is my real life beyond the scale.







Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...


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