It looks like you’re using a 6 qt instant pot, maybe the chamber size matters? My green peas cook faster for me, too. Perhaps mine are smaller and I’m misreading the perspective in the photos? These are as far as I know the typical grocery store staple green lentils that are brown in color and appear identical to the ones in the recipe.
I like my lentils more firm than this, though. I was making a soup anyway, so this is fine. The lentils are quite soft, still whole, but I think most would fall apart if I tried to rinse them. I pressure cooked on high for 8 minutes and 5 minutes NR.
I doubled the recipe, using a 1 lb (roughly 4 cups?) sealed package of what were labeled green lentils, roughly the same size as the ones pictured in the recipe, and 4 cups of chicken broth and 2 cups of water. I suspected 3:1 was way too much liquid already so I did 1.5:1 because I’ve never had issues using less water with other recipes. Mine came out too soft, and I don’t think my modifications were radical.
