Instant Pot Lentil Soup Recipe

Instant Pot lentil soup is simple and healthful! This large-batch pressure cooker lentil soup is wonderful for healthy weeknight dinners and meal planning. 

– 1 Tbsp avocado oil – 1 medium-sized yellow onion chopped – 5 cloves garlic minced – 3 large carrots chopped – 3 celery ribs chopped – 2 medium-sized yukon gold potatoes chopped – 1 ½ cups green lentil – 1 28-oz can crushed tomatoe – 4 cups vegetable broth – 1 Tbsp pure maple syrup optional – 1 Tbsp balsamic vinegar – 1 bay leaf – 1 tsp paprika – 1 tsp ground cumin – 1 Tbsp Italian seasoning – 2 tsp sea salt to taste


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In your Instant Pot, hit Sauté and add oil. Stir occasionally as the chopped onion sweats in the instant pot for 3-5 minutes. 


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For 1–2 minutes, mix garlic, carrots, celery, and Yukon gold potatoes.Smashed tomatoes, lentils, vegetable stock, maple syrup, balsamic vinegar, bay leaf, paprika, Italian spice, and sea salt follow. 

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Finish stirring and cover the Instant Pot.Press manually or pressure Close the pressure release valve and cook for 15 minutes in the instant pot on high pressure. 

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The pressure cooker begins its 15-minute cooking cycle after 10 minutes of pressure building. For 30 minutes after cooking, let the Instant Pot stay warm before releasing pressure.  

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After 30 minutes, use the fast release valve to relieve pressure. Open Instant Pot lid and stir soup. 

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Soup with sea salt. Serve with crusty bread or homemade cornbread immediately! Lemon juice, olive oil, and Parmesan cheese brighten up lentil soup.  

Also See

Vegan Butternut Squash Soup Recipe