Instant Pot Lentil Soup Recipe

Instant Pot lentil soup is simple and healthful! This large-batch pressure cooker lentil soup is wonderful for healthy weeknight dinners and meal planning. 

– 1 Tbsp avocado oil – 1 medium-sized yellow onion chopped – 5 cloves garlic minced – 3 large carrots chopped – 3 celery ribs chopped – 2 medium-sized yukon gold potatoes chopped – 1 ½ cups green lentil – 1 28-oz can crushed tomatoe – 4 cups vegetable broth – 1 Tbsp pure maple syrup optional – 1 Tbsp balsamic vinegar – 1 bay leaf – 1 tsp paprika – 1 tsp ground cumin – 1 Tbsp Italian seasoning – 2 tsp sea salt to taste

Ingredient

Rounded Banner With Dots

1

In your Instant Pot, hit Sauté and add oil. Stir occasionally as the chopped onion sweats in the instant pot for 3-5 minutes. 

Direction

Rounded Banner With Dots

2

For 1–2 minutes, mix garlic, carrots, celery, and Yukon gold potatoes.Smashed tomatoes, lentils, vegetable stock, maple syrup, balsamic vinegar, bay leaf, paprika, Italian spice, and sea salt follow. 

Rounded Banner With Dots

3

Finish stirring and cover the Instant Pot.Press manually or pressure Close the pressure release valve and cook for 15 minutes in the instant pot on high pressure. 

Rounded Banner With Dots

4

The pressure cooker begins its 15-minute cooking cycle after 10 minutes of pressure building. For 30 minutes after cooking, let the Instant Pot stay warm before releasing pressure.  

Rounded Banner With Dots

5

After 30 minutes, use the fast release valve to relieve pressure. Open Instant Pot lid and stir soup. 

Rounded Banner With Dots

6

Soup with sea salt. Serve with crusty bread or homemade cornbread immediately! Lemon juice, olive oil, and Parmesan cheese brighten up lentil soup.  

Also See

Vegan Butternut Squash Soup Recipe