Name: Instant Pot Lentil Stew
Prep time: 15 min
Cook time: 7 min
Total time: 32 min
Ingredients: 1 1/2 Cups Brown Lentils, picked through and rinsed; 2 Tbsp Olive Oil; 1 Large Onion (chopped into 1/2" pieces); 2 Large Carrots (chopped into 1/2" pieces); 2 Ribs Celery (chopped into 1/2" pieces); 2 Medium Potatoes, Cubed; 1 Medium Zucchini (Chopped into 1/2" pieces, see note); 5 Cups Low Sodium Vegetable Stock (See note); 2 Large Cloves of Garlic, Minced; 1 1/2 tsp Dried Thyme Leaves (or a couple sprigs of fresh thyme); 2 small Bay Leaves; Black Pepper to Taste; 3/4 Cup Frozen Peas

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This Gluten Free Lentil Stew only requires 7 minutes in the instant pot and is filled with veggies and potatoes and the finished soup freezes beautifully!

I have been making this soup for years! Soup is a go to for me in the Fall and Winter. I love making my Vegan Vegetable Barley Stew, and my Vegan Acorn Squash and White Bean Stew, but this Gluten Free Instant Pot Lentil soup with potatoes and veggies is definitely the fastest since its done in an instant pot.

gluten free lentil soup with potatoes in a white bowl with another bowl in the background. — This lentil stew is easy and customizable!

Not only is it easy to make, it can also be easily adapted to use what you have on hand. And its full of plant-based protein, fiber and veggies!

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Ingredients
Variations
Method
Special Equipment
Can you freeze lentil soup?
To Refrigerate the Soup
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Ingredients

Brown Lentils: I recommend brown lentils for this recipe. I like Goya or Bobs Red Mill.

Vegetable Stock: For vegetable stock I really like Better Than Boullion. You can make exactly what you need and never have to throw out a half used box of stock!

Vegetables: This this gluten free lentil soup calls for onion, carrot, celery, zucchini, potatoes and frozen peas.

Herbs: I like a combination of dried thyme and a couple of bay leaves.

Overhead shot of celery, two carrots, vegetable boullion, lentils, a zucchini, an onion, a cup of peas and a container of thyme. — This is all you need to make this soup!

Variations

I have made this Gluten-Free Instant Pot Lentil Stew in a ton of ways over the years.

Instead of zucchini, try about 1 ½ cups of chopped mushrooms or green beans.

Instead of just dried thyme, use an Italian seasoning blend.

Method

This recipe is so easy you will not even believe it.

First, chop all the veggies into about ½" cubes. They don't have to be perfect!

Now, add the lentils, onion, carrot, celery, zucchini and potatoes into the instant pot.

Chopped vegetables on a wooden cutting board. — Chop all of the veggies into about ½" pieces.

All the veggies in the bowl of an instant pot. — Then add them, along with the lentils to the instant pot.

Then, add the herbs, garlic and vegetable stock and give it a stir.

Next, place the lid onto the instant pot and turn it on high pressure for 7 minutes.

Once 7 minutes has elapsed, allow it to naturally release for 10-15 minutes, then quick release the pressure.

Finally, add the frozen peas, stir and serve!

All of the ingredients in the pressure cooker ready to cook. — Add the vegetable stock and herbs and pressure cook.

Peas added into the instant pot lentil stew — Once the soup is done, add the frozen peas and stir.

Special Equipment

You need an instant pot for this lentil stew recipe.

Mine is the 6-quart instant pot, but the 8-quart instant pot will work too!

The 3-quart instant pot will be too small.

Can you freeze lentil soup?

Yes! This gluten free lentil soup freezes beautifully.

To do it, fill any container that has a tight filling lid with the soup, but leave an inch of space at the top- the soup will expand when frozen. Then, just pop into the freezer!

To defrost, place a frozen soup container into the refrigerator the night before you want to use it. Then, place the soup it into a pot or microwave safe bowl and heat.