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Lentil Vegetable Soup
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Instant Pot Lentil Soup

Course Healthy
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1/4 C Olive Oil Extra Virgin
  • 1 Onion Chopped
  • 1.5 C Carrots You can use any type of carrot you want
  • 2 stalks Celery chopped
  • 3-4 cloves garlic or 2 tablespoons of minced
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 can 14.5 ounce can of crushed tomatoes
  • 2 C dry lentils
  • 8 C Chicken Broth
  • 2 tbls vinegar
  • Salt and Pepper to taste

Instructions

  • Start with instant pot on Saute mode, heat olive oil. Add onions, carrots, and celery. Saute until onion is tender (about 3-4 minutes). Stir in garlic, bay leaf, oregano, and basil; cook for 1 more minute. It takes the Instant Pot a minute to heat up, so keep that in mind.
  • Add lentils, broth and tomatoes. Bring to a boil.  Let boil 1-2 minutes.
  • Switch to Instant Pot mode, put on the lid and seal the instant pot and cook on manual pressure at high for 12 minutes. It will take about 8 minutes for the pot to pressurize. After the 12 minutes is up, quick release by flipping release valve to "venting" (a little bit at a time at first.)
  • Once venting is finished, remove lid. When ready to serve stir in spinach and vinegar, and season to taste with salt and pepper.
  • Keeps in the refrigerator for 3-5 days, and freezes really well too!