Instant Pot Lentil Soup
This Instant Pot Lentil Soup is a thick and hearty stew that is packed with potatoes and vegetables and only requires 7 minutes of cooking time! This is the perfect weeknight dinner for Fall and Winter.
Servings: 10 Cups
Calories: 165kcal
Cost: $4
Equipment
- 1 6-8 Quart Instant Pot
- 1 Wooden Spoon
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- 1 ½ Cups Brown Lentils, picked through and rinsed
- 1 Large Onion chopped into ½" pieces
- 2 Large Carrots chopped into ½" pieces
- 2 Ribs Celery chopped into ½" pieces
- 2 Medium Potatoes, Cubed
- 1 Medium Zucchini Chopped into ½" pieces, see note
- 5 Cups Low Sodium Vegetable Stock See note
- 2 tablespoon Olive Oil
- 2 Large Cloves of Garlic, Minced
- 1 ½ tsp Dried Thyme Leaves or a few sprigs of fresh thyme
- 3 Small Bay Leaves
- Salt and Black Pepper to Taste
- ¾ Cup Frozen Peas
Instructions
- In a 6-Qt or 8-Qt instant pot, combine the lentils, onion, carrot, celery, potatoes and zucchini.1 ½ Cups Brown Lentils, picked through and rinsed, 1 Large Onion, 2 Large Carrots, 2 Ribs Celery, 2 Medium Potatoes, Cubed, 1 Medium Zucchini
- Then, add vegetable stock, olive oil, garlic, thyme, bay leaves ,and black pepper and stir.5 Cups Low Sodium Vegetable Stock, 2 Large Cloves of Garlic, Minced, 1 ½ teaspoon Dried Thyme Leaves, 3 Small Bay Leaves, Salt and Black Pepper to Taste, 2 tablespoon Olive Oil
- Place the lid onto the instant pot and set it to high pressure for 7 minutes.
- After 7 minutes has elapsed, turn the instant pot off and let it naturally release for 5-10 minutes. See Note
- After 5-10 minutes, manually release the pressure by pressing the quick-release valve. After the pressure has been released, open the lid, add the frozen peas, and stir. The peas will warm up in a few minutes with the heat of the soup.¾ Cup Frozen Peas
- Taste the soup for seasoning and add additional salt and pepper if necessary. Let the soup cool a bit before serving. This stays very hot for a while.
Notes
Don't have zucchini? Swap it out for 1 ½ Cups of chopped mushrooms or chopped green beans.
My favorite vegetable stock is Better Than Bouillon Vegetable Base.
Natural release just means to turn the Instant Pot off and let it sit there for 5-10 minutes before pressing the button to quick-release the pressure.
To store, scoop the stew into containers that have airtight lids. Place in the refrigerator for up to 4 days or freeze for up to a month.
Nutrition
Serving: 1Cup | Calories: 165kcal | Carbohydrates: 30g | Protein: 9g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 273mg | Potassium: 622mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2583IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 3mg