Easy Instant Pot Lentil Soup

Get ready to indulge with Easy Instant Pot Lentil Soup for the best comfort food without the guilt.This easy, heart and healthy soup is all made in one-pot.

Easy Instant Pot Lentil Soup is the Best Comfort Food

With the first bite, your mouth will be watering for the next. Easy Instant Pot Lentil Soup is perfect for a cold day to curl up next to your loved one and enjoy. Enjoy this recipe and know you are nourishing your body with all the vegetables that are so flavorful. With all the delicious blend of seasonings, easy and quick preparation, and freedom to substitute to your taste, this soup is the best comfort food. Continue reading to find out more about the preparation, tasty seasonings, and all the ingredients that make this easy instant pot lentil soup so filling and craving more.

Filling and Healthy Ingredients

Instant Pot Lentil Soup being the best comfort food will help satisfy your cravings all while getting the health benefits from every ingredient. As you can tell, lentils are the main ingredient. They are filled with protein, vitamins and fiber to make them so nutritious. Lentils provide the perfect texture and are so hearty. There are also a variety of vegetables such as potatoes, celery, carrots, onion and tomatoes that are so filling and colorful which makes every spoonful more enjoyable. Instant Pot Lentil Soup has an Italian flavor to it, so of course you know garlic is involved, which enhances the flavor perfectly. I always suggest freshly minced garlic as it is more flavorful and adds additional immune-boosting properties to help ward off common colds. The combination of protein packed lentils, fiber filled vegetables and added benefits from herbs and spices make this so filling and healthy. This is the perfect recipe that won’t have empty wasted calories and won’t sacrifice the flavor like a traditional comfort food dish.

Ingredients needed for Easy Instant Pot Lentil Soup

• Instant Pot
• Red or Green Lentils
• Celery
• Onion
• Carrots
• Garlic
• Russet Potatoes
• Diced Tomatoes with Italian Herbs
• Lemon
• Balsamic Vinegar
• Seasonings: Italian, thyme, lemon pepper, salt & pepper
• Vegetable Stock

Red lentils do tend to get a little softer than green lentils, that’s how my family likes it; otherwise make sure to use green ones. Now I haven’t tried this myself, however sweet potatoes, kale, red bell peppers, zucchini and/or summer squash could be delicious additions or substitutes for one of the vegetable ingredients above. Feel like the vegetables may be a little too mushy for your liking? Try taking 1-2 minutes off the cooking time and a couple minutes of the release time. Incorporating a cooked Italian sausage at the end of cooking could be quite delicious as well.

How to Properly use an Instant Pot

Don’t be intimidated by the Instant Pot. At first you may be thinking there are a lot of buttons and what’s this about steam coming from the pot? But it is quite simple really, and what makes it better is that unlike the crockpot (which most are not able to be use on the stove for sautéing) the Instant Pot does it all in one unit.

For the first steps in this recipe, you simply plug it in and once the appropriate ingredients are added, click the “sauté” button. Once all done with that, click cancel followed by pressure cook. Make sure all ingredients are added, twist the lid on and double check that the pressure value is closed. It will take about 10 minutes to pressurize before the timer will start counting. After it has completed cooking, it will automatically switch to the release function. Now it is time to release the pressure valve. DO NOT use your hands for this feature. Always use an oven mitt that covers your whole hand and halfway up your forearm and/or a long cooking utensil such as a wooden spoon.

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Easy Instant Pot Lentil Soup

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Lunch, Dinner – Italian, Vegan, Vegetarian

Prep Time: 20 – Cooking Time: 30 – Total Time: 50 minutes

Ingredients

• 1 small bag of baby carrots
• 3 celery stalks, chopped
• 1/2 onion, diced
• 2-3 medium russet potatoes
• 3 cloves garlic, minced
• 28 oz can diced tomatoes with Italian herbs
• 1 1/2 dried lentils, rinsed
• 1 1/2 tsp Italian seasoning
• 1 tsp dried thyme
• 1 tsp lemon pepper seasoning
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp lemon juice
• 1 tbsp balsamic vinegar
• 48 Fl Oz vegetable broth (see notes)

Instructions

1

Sauté carrots, celery, onion in approximately 1 cup vegetable broth for about 5 minutes, check that there is always liquid in the bottom of the pain.

2

Add all additional ingredients finishing with the vegetable broth, mix to combine. Do not pass the "Max Fill" line on the inside of the Pot.

3

Manual mode, set pressure cooker on high for 12 minutes.

4

Once finished, allow a 10 minute natural release.

5

After natural release, carefully release pressure valve (read earlier in post for tips)

6

For a thinner consistency, add more broth or save to add to leftovers.

Notes

Max sure to not pass the "Max Fill" line on the inside of the Instant Pot. Keep any extra broth to add to soup once completed or enjoy with leftovers.