Instant Pot Lentil Soup
Instant Pot Lentil Soup full of tender lentils and veggies that hold well during pressure cooking! 5 minutes prep, no sautéing, or pre-soaking.
Servings: 7 (6 Qt.), 11 (8 Qt.) servings
Calories: 244kcal
Ingredients
6 Quart Instant Pot
- 1 medium onion chopped
- 2 large carrots chopped
- 2 small celery chopped
- 2 cups green or brown lentils rinsed & drained (uncooked)
- 28 oz can diced or crushed tomatoes low sodium
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp salt
- Ground black pepper to taste
- 2 bay leaves
- 2 bouillon cubes + 10 cups water or 10 cups veggie stock low sodium
- 11 oz box of spinach or kale
- 1 large garlic clove grated
- Parmesan cheese for serving
8 Quart Instant Pot
- 1 large onion chopped
- 3 large carrots chopped
- 2 small celery chopped
- 3 cups green lentils rinsed & drained
- 28 oz can diced or crushed tomatoes low sodium
- 1 tbsp cumin
- 1 tbsp oregano
- 1 1/2 tsp salt
- Ground black pepper to taste
- 3 bay leaves
- 3 bouillon cubes + 14 cups water or 14 cups veggie stock low sodium
- 11 oz box of spinach
- 1 large garlic clove grated
- Parmesan cheese for serving
Instructions
- In Instant Pot, add onion, carrot and celery.
- Add lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add bouillon cubes and water enough to fill up to 2/3 full line or approximately 10 or 14 cups.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
- Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes.
- Open the lid, add spinach and stir. Grate fresh garlic over soup and stir.
- Serve hot garnished with Parmesan cheese.
Video
Notes
- Make ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
- Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
- Freeze: Freeze cooled down soup in an airtight container in the freezer for up to 3 months.
- Instant Pot: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with 10 (6 quart Instant Pot) or 14 cups (8 quart Instant Pot) of water/broth for 20 minutes, after do Quick Release.
- Slow cooker: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with water/broth on Low for 10 hours or on High for 5 hours.
- After cooking: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.
Nutrition
Serving: 2cups | Calories: 244kcal | Carbohydrates: 43g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 415mg | Fiber: 20g | Sugar: 6g