I’ve made this Instant Pot vegetable lentil soup a lot that last few months. It’s warming, hearty, and so healthy! Make it vegan with vegetable broth or use chicken broth, whatever your preference. Saute your veggies, add the rest of the ingredients, lock on the lid, set the timer and in no time you’ll have soup. Any leftovers make a great lunch.
Why I Finally Bought an Instant Pot
Creating fast and healthy recipes for my clients the years I ran my personal chef and catering business was easier with pressure cooking. When the Instant Pot launched and quickly gathered a cult-like following I kind of shrugged it off. I thought, I already have several pressure cookers so why get another one? I finally bought one (the 6 quart) and quickly discovered I love it! Now my others one are collecting dust. Why? Because its electric, and it does a lot more than pressure cook. It’s a multi-function tool that replaces several you may already have.
Stovetop pressure cookers have to be baby sat. The Instant Pot does not. For some recipes you add all ingredients, lock on the lid, set your timing and walk away. Some recipes need a little sautéing first. I’ve yet to try slow cooking or other features but will. More recipes to come!
Instant Pot Vegetable Lentil Soup
After chopping all of the vegetables, start with a few minutes on the sauté setting. Next add the rest of the ingredients, lock on the lid and select the pressure cook for 15 minutes. When cooking is complete, allow it to cool down for 15 minutes, then release the rest of the pressure. You can also let it come down naturally which will take approximately 30 minutes. I’ve done it both ways. No Instant Pot? No problem. You can still make this on the stovetop.
Lentil and Herb Notes
Lentils are a great source of plant-based protein. Just 1/4 of a cup provides 14 grams of protein and 18 grams of fiber. They are delicious, nutritious and easy to cook. Use French green lentils because they hold up well in soups and stews.
Last note – Herbs de Provence is a lovely blend of dried herbs commonly used in French cooking. It’s often a blend of oregano, parsley, basil, rosemary, thyme, and sometimes lavender, savory or marjoram. It’s one of my favorite dried herb blends. Try it, mix up your own blend, or use an Italian blend.
For another hearty vegetable soup, try this hearty favorite Ribollita Tuscan Vegetable Bean Soup.
Instant Pot Vegetable Lentil Soup
- 6 quart Instant Pot
Vegetable Lentil Soup
- 1 1/2 tablespoons extra virgin olive oil
- 2 cups chopped onion 1 large
- 1 1/2 cups chopped carrot 3 large
- 1 1/2 cups chopped celery 3 large ribs
- 1 cup chopped fennel 1 medium, bulb only
- 3 large garlic cloves finely chopped
- 1 1/2 teaspoons dried Herbs de Provence or Italian blend
- 1 1/2 tablespoons tomato paste
- 5 cups low sodium broth chicken or vegetable
- 1 1/2 cups French green lentils
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Select “sauté” to pre-heat the Instant Pot. When the word “hot” appears on the display, add the olive oil, onion, carrot, celery, and fennel. Set the timer for 7 minutes and stir occasionally. Towards the end of the sauté cycle, stir in the garlic, dried herbs and tomato paste.
- Stir in the broth, lentils, salt and pepper, place the lid on and turn to lock. Turn the steam release handle on top of the lid closed. Select “pressure cook” and set the timer using the [+] button for 15 minutes. When the Instant Pot completes the warm up and cooking cycle it will beep. Use the natural release method for 15 minutes, then quick release remaining pressure by pressing “cancel” and turning the steam release handle on top of the lid to the “venting” position.
- If you are not in a hurry, leave the Instant Pot to come down all of the way naturally. Unlock, stir and serve. Leftovers keep well for up to four days and freeze well.