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Instant Pot Lentil Stew

Prep Time 15 mins
Cook Time 7 mins
Course Main Course, Soup
Cuisine American


  • Pressure Cooker


  • 1 ½ Cups Green or Brown Lentils, picked through and rinsed
  • 2 Large Carrots, Chopped About 1 Cup
  • 2 Ribs Celery, Chopped About ¾ Cup
  • 1 Large Onion, Chopped About 1 ½ Cup
  • 2 Medium Potatoes, Cubed About 1 ½ Cups
  • 1 Medium Zucchini, Chopped About 1 ½ Cups
  • 1 Large Clove of Garlic, Minced
  • 5 Cups Low Sodium Vegetable Stock I use Better Than Bullion Vegetable Base
  • ½ tsp Dried Thyme Leaves Or a couple sprigs of fresh thyme
  • Black Pepper
  • ¾ Cup Frozen Peas


  • Combine all ingredients EXCEPT the frozen peas into the pot of a 6 or 8 Quart instant pot. Stir to distribute. Secure the lid and cook on high pressure for 7 minutes.
  • After 7 minutes has elapsed, turn the instant pot off and let it naturally release for 10-15 minutes. Basically that means turn it off and don't touch anything else.
  • After 10-15 minutes, manually release. After the pressure has been released, oped the lid and add the frozen peas and stir. The peas will warm up in a few minutes with the heat of the stew.
  • Let cool a bit before serving. This stays HOT for a while.
  • Enjoy with a big crusty piece of bread.
Keyword 30 Minute Dinner, Lentil Stew, lentils, soups