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A bowl of gluten free instant pot lentil soup in a white bowl with a gold spoon.
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5 from 1 vote

Instant Pot Lentil Stew

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!
Prep Time15 minutes
Cook Time7 minutes
Natural Release10 minutes
Total Time32 minutes
Course: Dinner, Main Course, Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 Cups
Calories: 165kcal
Author: Megan Calipari
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
  • 2 tablespoon Olive Oil
  • 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 Large Cloves of Garlic, Minced
  • 1 ½ tsp Dried Thyme Leaves or a couple sprigs of fresh thyme
  • 2 small Bay Leaves
  • Black Pepper to Taste
  • ¾ Cup Frozen Peas

Instructions

  • In a 6-Qt or 8-Qt instant pot, combine the lentils, olive oil, 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, 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, 2 small Bay Leaves, Black Pepper to Taste
  • 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 10-15 minutes. See Note
  • After 10-15 minutes, manually release. After the pressure has been released, oped the lid, add the frozen peas and stir. The peas will warm up in a few minutes with the heat of the stew.
    ¾ Cup Frozen Peas
  • Let cool a bit before serving. This stays 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 Boullion Vegetable Base.
Natural release basically just means to turn the instant pot off and let it sit there for 10-15 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 for 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