Place everything in the Instant pot except the parsley. Stir to combine all the ingredients.
Add the lid and set the valve to the sealing position on the lid.
Cook on high pressure for 10 minutes.
When it is finished allow it to naturally release for 10 minutes. Then move the valve on the lid from the sealing position to the venting position to finish releasing all the pressure from the Instant Pot.
Remove the lid, stir in the parsley and serve.
Serve warm and then enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 3-4 days. *I used brown lentils in this recipe but green lentils would work as well.