Description
A simple and flavorful Instant Pot Lentil Soup recipe from Little Sunny Kitchen. Hearty, healthy, and quick to make, perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 1/2 cups brown or green lentils, rinsed and drained
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- 1. Turn on your Instant Pot to the “Sauté” setting (high). Add olive oil. Once hot, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
- 2. Add minced garlic, dried thyme, dried rosemary, smoked paprika, and black pepper. Stir and cook for 1 minute until fragrant.
- 3. Deglaze the pot by pouring in 1/4 cup of vegetable broth and scraping the bottom.
- 4. Add rinsed lentils, vegetable broth, diced tomatoes (with juice), and bay leaf to the Instant Pot. Stir.
- 5. Secure the lid, set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set for 15 minutes on high pressure.
- 6. Allow natural pressure release for 10 minutes, then carefully move the valve to “Venting” to release remaining pressure.
- 7. Open the lid, remove and discard the bay leaf. Stir the soup and season with salt to taste.
- 8. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges.
Notes
Store cooled soup in airtight containers in the refrigerator for up to 4-5 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave. Add a splash of liquid if soup has thickened too much.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including pressure building and release)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g