Instant Pot Lentil Soup Recipe
This Instant Pot Lentil Soup is a hearty and nutritious meal, perfect for a cozy dinner or meal prep. Packed with vegetables, brown lentils, and flavorful herbs, it offers a comforting blend of textures and rich flavors with minimal effort, thanks to the pressure cooking method.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including pressure build and release)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 1 medium sweet onion, diced to ½”
- 2 medium carrots, diced to ½”
- 2 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 4 small Yukon Gold potatoes (about 12 oz), diced into 1” chunks
- Chopped fresh parsley, to taste
Spices & Herbs
- 1 tsp dried sage
- ½ tsp dried thyme
- 1 tsp kosher salt (or to taste)
Other Ingredients
- 2 tbsp olive oil
- 1 28-oz can crushed tomatoes
- 1 cup brown or green lentils, rinsed
- 1 quart vegetable stock
Instructions
- Prepare Lentils: Sort through the lentils to remove any stones or debris. Place them in a mesh strainer and rinse under cool running water to remove any dirt or grime.
- Sauté Vegetables: Press the ‘Saute’ button on the Instant Pot to heat the inner pot. Add olive oil and heat until it shimmers. Add the diced onion, carrots, and celery, tossing to coat in the oil. Sauté until onions are soft and translucent, about 6 minutes.
- Add Garlic and Sage: Stir in the minced garlic and dried sage, sautéing until fragrant, about 1 minute.
- Add Remaining Ingredients: Cancel the ‘Saute’ function. Add the diced potatoes, crushed tomatoes, rinsed lentils, and vegetable stock. Stir well to combine all ingredients.
- Pressure Cook: Seal the Instant Pot lid and ensure the vent is set to ‘Sealing’. Set to ‘High Pressure’ and cook for 15 minutes. It will take approximately 20 minutes for the pot to come to pressure before timing starts.
- Release Pressure and Season: Allow the pressure to release naturally or perform a quick release. Open the pot, taste, and season with kosher salt as desired.
- Serve: Portion the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm for a comforting meal.
Notes
- You can substitute brown or green lentils interchangeably.
- For a smoother soup, blend partially using an immersion blender after cooking.
- Adjust salt according to your dietary needs.
- Using fresh herbs can enhance flavor if dried are unavailable.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Keywords: Instant Pot lentil soup, easy lentil soup, pressure cooker soup, healthy vegetarian soup, vegetable lentil stew
Find it online: https://kitchenbyclara.com/instant-pot-lentil-soup-recipe/
