Instant Pot Lentil Soup Recipe
This Instant Pot lentil soup is a simple, nutritious, and comforting dish packed with wholesome ingredients. Made with hearty lentils, aromatic spices, and fresh vegetables, it’s a quick and easy one-pot meal perfect for busy days.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 ribs celery thinly sliced
- 3 cloves garlic minced or pressed
- 6 cups vegetable broth
- 2 teaspoons seasoned salt
- 2 teaspoons dried thyme
- 1½ teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1½ teaspoons curry powder optional, for spice
- 1½ cups brown or green lentils rinsed and drained
- 5-8 ounces baby spinach optional
Instructions
- Sauté the Vegetables: Set the Instant Pot to Sauté mode on High or More. Add the olive oil and allow it to heat for about 3 minutes. Add the diced onion, carrots, and celery, stirring occasionally. Sauté for 5 minutes or until softened. Then, stir in the minced garlic and cook for another minute.
- Add Broth & Seasonings: Pour in the vegetable broth and use a wooden spoon to scrape off any browned bits from the bottom. Mix in the seasoned salt, thyme, cumin, black pepper, basil, and curry powder (if using). Add the rinsed lentils. Place the spinach on top but do not stir.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select Manual or Pressure Cook on High for 15 minutes. Once done, allow a 5-minute natural release, then perform a quick release.
- Stir & Serve: Open the lid carefully, stir the soup to combine the ingredients, and serve hot. Enjoy with crusty bread or a side of choice.
Notes
- You can adjust the spices based on personal preference.
- For a thicker consistency, blend a portion of the soup before serving.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Tried this recipe?Let us know how it was!