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Instant Pot Lentil Soup

A cozy bowl of Instant Pot Lentil Soup, packed with flavors and easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried green or brown lentils
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 2 cups fresh spinach or kale chopped
  • 1 tablespoon lemon juice optional

Equipment

  • Instant Pot or any electric pressure cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Set the Instant Pot to the sauté function and heat the olive oil.
  2. Add the diced onion, carrots, and celery; sauté until soft.
  3. Stir in the minced garlic, cumin, smoked paprika, salt, and pepper; sauté for another minute.
  4. Add the dried lentils and vegetable broth, scraping the bottom of the pot.
  5. Add the canned diced tomatoes with their juices and stir to combine.
  6. Seal the lid and set to cook on high pressure for 15 minutes.
  7. Allow for a natural pressure release for 10 minutes, then release remaining pressure.
  8. Add the chopped spinach or kale and stir until wilted.
  9. Taste and adjust seasoning, adding a splash of lemon juice if desired.
  10. Ladle the soup into bowls and serve hot.

Notes

Leftovers can be stored in the fridge for up to 5 days and taste even better the next day.