Place the rinsed lentils and water in the base of a 6-quart pressure cooker. Add the salt and pepper.
Lock on the lid and set the time to 10 minutes at high pressure.
When the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick-release to release any remaining pressure.
Store your cooked lentils in an airtight container in the refrigerator for up to a week. You can also freeze cooked lentils in a tightly-sealed container for up to 2 months.
You can feel free to add salt or other seasonings into the pot before you cook your lentils. It’s common to add 1/2 teaspoon of salt and 1/4 of ground black pepper. It just depends on how you are going to use the cooked lentils.
Cooked lentils can also be made into a complete meal by adding cooked rice or cooked quinoa, plus a simple vinaigrette dressing. See my Copycat Costco Quinoa Salad for an actual recipe.