Instant Pot Lentil Soup

Instant Pot Lentil Soup
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The Instant Pot is the perfect vehicle for this savory, flavorful soup. Loaded with vegetables and a bit of heat, it's just the ticket on a cold winter night. Don't have a pressure cooker? Check out the fabulous Lentil Soup with Bacon recipe on the blog
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Instant Pot Lentil Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Instant Pot is the perfect vehicle for this savory, flavorful soup. Loaded with vegetables and a bit of heat, it's just the ticket on a cold winter night. Don't have a pressure cooker? Check out the fabulous Lentil Soup with Bacon recipe on the blog
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Turn the Instant Pot on and hit "Sauté" , add the olive oil and heat
  2. Add the chopped onion, celery and carrots. Sauté until the vegetables begin to soften - about 5 minutes
  3. Add the cumin, turmeric and paprika. I love using half-sharp paprika as it gives the soup a nice kick. If you want it milder, use mild paprika. Sauté until the spices begin to smell great - 1-2 minutes
  4. Add the chopped garlic and sauté for 30 seconds
  5. Add the canned tomatoes and stir to loosen all the good bits on the bottom of the pan
  6. Add the lentils
  7. Give it all a stir
  8. Add the chicken broth (or vegetable broth for a vegetarian/vegan option) and kale or spinach (I used the last of the kale from my hot mess of a garden)
  9. Place the top on the Instant Pot, be sure the knob is set to sealed, hit Manual and set the pot to 15 minutes on high pressure
  10. Let the Instant Pot release pressure naturally. This will take about 15 minutes, open the lid and the enjoy the wonderful aroma of this hearty soup.
  11. Serve with a sprinkle of parmesan cheese and enjoy!
  12. Refrigerate the leftovers for up to a week. It tastes even better the next day for lunch!
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