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–+ servings
hearty instant pot soup

Instant Pot Lentil Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 cup dried green or brown lentils rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped (optional)

Instructions
 

  • Set the Instant Pot to Sauté mode and heat the olive oil.
  • Add the chopped onion and minced garlic, sauté until the onion is translucent.
  • Add the diced carrots and celery, and cook for another 3 minutes.
  • Stir in the rinsed lentils, ground cumin, dried thyme, and bay leaf.
  • Pour in the vegetable broth and diced tomatoes, stirring to combine.
  • Season with salt and black pepper, then secure the lid.
  • Set the Instant Pot to Pressure Cook on high for 15 minutes.
  • Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
  • Open the lid and stir the soup, discarding the bay leaf.
  • Serve hot, garnished with fresh parsley if desired.

Notes

For best results, ensure the lentils are rinsed well to remove any debris or dust. If you prefer a thicker soup, you can use an immersion blender to puree a portion of the soup before serving. Adjust the seasoning to taste, and feel free to add a squeeze of lemon juice for a touch of brightness.
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