Rinse 1 cup green lentils in a fine-mesh strainer under cold water; pick out any stones or shriveled lentils. No soaking needed — pressure cooking handles dry lentils. Measure 2–4 cups water or broth per cup of lentils (less for a side dish, more for soup). Chop any aromatics — onion, garlic, carrots, celery — before you start; the sauté function moves fast. Seat the sealing ring firmly in the lid, then set the pressure-release valve to sealing before locking the lid.

Optional sauté step: set to Sauté, warm oil 1–2 min, cook onion/celery/carrots 2–4 min until softened, add garlic and dry spices for 1 min. Press Cancel. Add rinsed lentils and measured liquid. Scrape up any browned bits from the bottom. Lock the lid, set valve to Sealing. Pressure Cook on High: 8 min for firm lentils with bite; 10–14 min for soft, broken-down lentils. Older lentils may need 1–2 extra minutes. Allow 10–15 min for the pot to reach pressure. After cook time, natural release for at least 10 min before switching valve to Venting. Full natural release takes 20–40 min total.

Once the float valve has fully dropped, open the lid away from you. Stir and taste a lentil — it should be fully tender with no chalky center. If still firm, pressure cook on High for 2–3 more minutes, then quick release. Remove bay leaves or whole spices. Too thin? Use Sauté and simmer uncovered 3–5 minutes, stirring often. Adding spinach? Stir in after opening, set lid on loosely (don't lock), and let residual heat wilt for 5–10 minutes. Season with salt, lemon, or pepper only after cooking — salt added early toughens skins. Serve over rice, with flatbread, or as a stew. Never remove the lid before the float valve has fully dropped.