Name: Instant Pot Lentil Soup Recipe
Prep time: 10 min
Cook time: 53 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, chopped; 2 medium carrots, chopped into ¼-inch thick rounds or half-rounds; 2 ribs celery, chopped; 4 cloves garlic, minced; 2 cups chopped fresh spinach; 1 ½ teaspoons dried thyme; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; ¼ teaspoon pepper; 6 cups low sodium vegetable broth; 15 ounce can fire roasted crushed tomatoes; 1 ½ cups dry green or brown lentils, picked over and rinsed; Grated Parmesan cheese (optional, for serving)

Description

This hearty Instant Pot Lentil Soup is a nutritious and comforting meal, packed with tender lentils, fresh vegetables, and aromatic spices. Ready in just over an hour, it combines the ease of pressure cooking with wholesome ingredients for a flavorful, protein-rich soup perfect for any season.

Ingredients

Vegetables and Aromatics

2 tablespoons olive oil
1 small yellow onion, chopped
2 medium carrots, chopped into ¼-inch thick rounds or half-rounds
2 ribs celery, chopped
4 cloves garlic, minced
2 cups chopped fresh spinach

Spices

1 ½ teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
¼ teaspoon pepper

Liquids and Legumes

6 cups low sodium vegetable broth
15 ounce can fire roasted crushed tomatoes
1 ½ cups dry green or brown lentils, picked over and rinsed

Optional Toppings

Grated Parmesan cheese (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables: Heat the olive oil in the Instant Pot using the sauté function. Add the chopped onion, carrots, and celery and sauté until softened, stirring often, about 5 minutes.
Add Garlic and Spices: Add the minced garlic, dried thyme, ground cumin, smoked paprika, salt, and pepper. Cook while stirring for 30 seconds to release the flavors, then press Cancel to turn off the sauté function.
Add Broth, Tomatoes, and Lentils: Pour in the low sodium vegetable broth, scraping up any browned bits stuck to the bottom of the pot. Stir in the crushed tomatoes and rinsed lentils.
Pressure Cook: Close the Instant Pot lid and set the steam release valve to the sealing position. Select the pressure cook or manual function, set to high pressure for 8 minutes. Allow the Instant Pot about 25 minutes to come to pressure before the cooking timer starts.
Natural Pressure Release: When the cook time ends, let the pressure release naturally for 10 minutes without opening the valve. Then carefully move the steam release valve to the venting position using a long spoon handle to release any remaining steam. Wait for the pin to drop before opening the lid.
Finish and Serve: Stir the chopped fresh spinach into the hot soup until wilted. Serve the soup warm, topped with grated Parmesan cheese if desired.

Notes

If you prefer a thinner soup, add additional vegetable broth or water after pressure cooking.
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Rinsing lentils helps remove debris and reduces foam during cooking.
Natural pressure release helps prevent splattering with lentil soups.
Adjust seasoning at the end to taste, especially salt and pepper.

Prep Time: 10 minutes
Cook Time: 53 minutes
Category: Soup
Method: Instant Pot
Cuisine: American