Instant Pot Lentil Soup

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This is the BEST Instant Pot Lentil Soup full of tender lentils and veggies that hold well under pressure producing so much flavour! With only 5 mins of prep, no sautéing, or pre-soaking, this is the easiest healthy soup perfect for busy weeknights!

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Onion Carrots Celery Green or Brown Lentils Diced or Crushed Tomatoes Cumin & Oregano Salt & Pepper Bay Leaves Bouillon Cubes Water Spinach or Kale Garlic Parmesan

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In Instant Pot, add onion, carrot, celery and lentils.

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Add tomatoes + paste, cumin, oregano, salt and pepper.

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Add bay leaves and bouillon cubes. Add bouillon cubes and water enough to fill up to 2/3 full line or approximately 10 cups.

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Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Quick release. Open the lid, add spinach and garlic, stir.

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Add parsley and green onion, if desired. Add optional parmesan cheese to each bowl before serving. Enjoy!

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Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days. Freeze for up to 3 months.

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If you try this recipe, be sure to leave a star rating and review on the post!

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More Instant Pot Soup Recipes to Try!

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Instant Pot Lentil Soup

This is the BEST Instant Pot Lentil Soup full of tender lentils and veggies that hold well under pressure producing so much flavour! With only 5 mins of prep, no sautéing, or pre-soaking, this is the easiest healthy soup perfect for busy weeknights!

Onion Carrots Celery Green or Brown Lentils Diced or Crushed Tomatoes Cumin & Oregano Salt & Pepper Bay Leaves Bouillon Cubes Water Spinach or Kale Garlic Parmesan

Ingredients You Need

In Instant Pot, add onion, carrot, celery and lentils.

1.

Add tomatoes + paste, cumin, oregano, salt and pepper.

Add bay leaves and bouillon cubes. Add bouillon cubes and water enough to fill up to 2/3 full line or approximately 10 cups.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Quick release. Open the lid, add spinach and garlic, stir.

Add parsley and green onion, if desired. Add optional parmesan cheese to each bowl before serving. Enjoy!

Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days. Freeze for up to 3 months.

Storing

If you try this recipe, be sure to leave a star rating and review on the post!

Swipe up for the full recipe!

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Full recipes at iFoodReal.com