Quickly rinse your lentils in a Silikong basket and place them in your iPot along with the water, brown sugar, can of diced tomatoes, BTB, tomato paste and spices.
Put the cover on the iPot.
Hit the manual button and set to 15 minutes on high pressure.
While the Instant Pot is working, begin to dice and chop the red pepper, fresh tomatoes and celery.
Once the iPot is finished cooking, let it release pressure naturally for 10 minutes.
Switch the handle to ‘venting’ and release the rest of the steam. Remove the lid.
Insert the remaining chopped veggies and corn in to the iPot. It should still be on the ‘Keep Warm’ setting.
Put the lid back on and let it simmer for 10 minutes so the veggies soften up ever so slightly.
We love the crispiness of the veggies in this stew so that’s why we don’t cook them with the lentils. If you enjoy more of a mush, then just add them in at the start!