Hello, I've been enjoying others' posts for a while and wanted to share back a successful attempt at lentils.

I soaked the lentils overnight, then rinsed the following afternoon. I tossed everything into the instant pot, gave it a stir, and set for 9 minutes on high pressure.

2 cups dry green lentils 3 1/2 cups chicken broth 1 lb boneless, skinless chicken tenderloins 1/2 yellow onion, rough cut 2 tsp cumin 1/2 tsp kosher salt 1 tsp garlic powder 1/4 tsp chili powder 1/2 tsp smoked paprika 1 (16 oz) jar salsa verde (I used mild) 1 (29 oz) can pinto beans, rinsed and drained

I modified this recipe with what I had on hand and slightly to taste. It has a mild but great flavor, really I was playing it safe for a first time. There are some picky palates under my roof and they enjoyed it, I will make again.

Here's what I based it on, https://www.365daysofcrockpot.com/instant-pot-cheesy-chicken-and-lentils/