Instant Pot Lentil Soup

Name: Instant Pot Lentil Soup
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 ribs celery, diced; 4 cloves garlic, minced; 2 tsp smoked paprika; 1 tsp cumin; 1.5 cups brown lentils, rinsed; 1 can (14 oz) diced tomatoes; 6 cups vegetable stock; Juice of 1 lemon; Chopped parsley

Soups Instant Pot Freezer Friendly One-Pot High-Protein Gluten-Free Vegan & Plant-Based

Thick, smoky, and made almost entirely from pantry staples, this lentil soup goes from dry ingredients to dinner in about half an hour.

Course: Soups
Time: 35 min
Servings: 6

Cooking Notes

Rinse the lentils well and inspect them before they go into the pressure cooker. Removing dust and any stray debris gives the finished soup a cleaner texture and flavor.
Use enough liquid for the lentils to expand, but avoid filling the pot past the pressure cooker's safe line. Lentils foam as they cook and need room above the liquid.
Add delicate greens, fresh herbs, or bright acidic ingredients after pressure cooking. They keep more flavor and color when stirred into the hot soup at the end.

Recipe Card

Instant Pot Lentil Soup

By Gabriella

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Category: Soups
Total Time: 35 min
Difficulty: Easy

Servings: 6

Ingredients

2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp cumin
1.5 cups brown lentils, rinsed
1 can (14 oz) diced tomatoes
6 cups vegetable stock
Juice of 1 lemon
Chopped parsley

Instructions

1
Saute the onion, carrot, and celery in the oil on saute mode until they soften and the onion turns translucent.
2
Stir in the garlic, paprika, and cumin and cook for one minute so the spices bloom in the hot oil.
3
Add the lentils, tomatoes, and stock, scrape the bottom of the pot clean, and pressure cook on high for twelve minutes.
4
Let the pressure release naturally for ten minutes so the lentils stay whole instead of blowing apart.
5
Stir in the lemon juice, season well with salt, and finish each bowl with parsley and a thread of olive oil.