Essential Instant Pot Lentil Soup
A dump-and-done essential lentil soup for the Instant Pot. So easy and nutritious, you’ll be making it all year long.
Equipment
- Instant Pot
- colander
Ingredients
- 1 cup green lentils
- ½ cup red onion diced
- ½ cup carrots diced (approximately 2 medium stalks)
- 5 garlic cloves minced
- 1⅓ cup Yukon gold potatoes diced (approximately 1 medium potato)
- 3 cups low-sodium vegetable broth
- 2 bay leaves
- 1½ tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt (optional)
- ½ to 1½ tablespoons red wine vinegar
- freshly cracked black pepper
Instructions
- Soak the lentils: Soak the lentils in water for at least 30 minutes. While the lentils are soaking, dice the vegetables and measure the spices.
- Fill the Instant Pot: Drain the lentils with a colander and add them to the Instant Pot. Add the onion, carrots, celery, garlic, potatoes, broth, bay leaves, tomato paste, oregano, and thyme. Stir well.
- Cook: Lock the lid in place and set the Pressure Release knob to Sealing. Select Pressure Cook on High for 5 minutes and press Start.
- Release the pressure: After the 5-minute timer finishes and beeps, let the pressure release naturally for at least 10 minutes. Following the 10-minute natural pressure release, switch the Pressure Release knob from Sealing to Venting and allow any remaining pressure to release.
- Serve: When all pressure has released and the metal Float Valve drops, open the Instant Pot and remove the bay leaves. Add ½ tablespoon of vinegar and freshly cracked black pepper. Stir well. Taste and add additional vinegar and pepper, to adjust to your preferences.
Notes
- Refrigerate any leftovers, which will keep well for 4 to 5 days.