Easy Instant Pot Lentil Soup Recipe (25 Minutes!)
Instant Pot Lentil Soup features garden vegetables and lentils in a flavorful broth. Make this healthy soup recipe in just 25 minutes!
Ingredients
- 8 cups chicken stock
- 1/2 yellow onion chopped (about 1 cup)
- 2 large carrots chopped (about 1 cup)
- 1 large green bell pepper chopped (about 1 cup)
- 1 1/2 cups lentils rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 29 ounces fire-roasted diced tomatoes
Instructions
- Add all ingredients into the Instant Pot.
- Cover and seal. Set release valve to sealing.
- Set Instant Pot on MANUAL and cook on HIGH for 15 minutes.
- When it is done cooking. Allow the steam to naturally release for 10 minutes. Then carefully turn to Quick Release to allow any remaining steam to escape.
- Stir to combine, add salt if necessary. Enjoy!
Notes
To make ahead pour all ingredients (except chicken stock) in a freezer zip top bag and seal. Freeze for up to 6 months.
When using an instant pot:
Cooking frozen:
Place frozen contents into the Instant Pot.
Pour in water and bouillon cubes or chicken broth.
Set instant pot to pressure cook and cook for 25 minutes with quick release. Cooking fresh:
If cooking fresh, place ingredients into the instant pot.
Pour in water and bouillon cubes or chicken broth.
Set instant pot to pressure cook and cook for 20 minutes with quick release. When using a Crockpot:
Cooking frozen:
Add frozen contents to crockpot and pour in water and bouillon cubes or chicken broth.
Cook on LOW for 10 hours or on HIGH for 7-8 hours. Cooking fresh:
Add frozen contents to crockpot and pour in water and bouillon cubes or chicken broth.
Cook on LOW for 7-8 hours or on HIGH for 5-6 hours.
Place frozen contents into the Instant Pot.
Pour in water and bouillon cubes or chicken broth.
Set instant pot to pressure cook and cook for 25 minutes with quick release. Cooking fresh:
If cooking fresh, place ingredients into the instant pot.
Pour in water and bouillon cubes or chicken broth.
Set instant pot to pressure cook and cook for 20 minutes with quick release. When using a Crockpot:
Cooking frozen:
Add frozen contents to crockpot and pour in water and bouillon cubes or chicken broth.
Cook on LOW for 10 hours or on HIGH for 7-8 hours. Cooking fresh:
Add frozen contents to crockpot and pour in water and bouillon cubes or chicken broth.
Cook on LOW for 7-8 hours or on HIGH for 5-6 hours.
Nutrition
Serving: 1 | Calories: 274cal | Carbohydrates: 44g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Sodium: 715mg | Sugar: 7g | Fiber: 17g | Calcium: 99mg | Iron: 6mg