Comforting Lentil Soup is made quick and convenient with the use of an Instant Pot. With only 10 ingredients, you’ll have a delicious, stick-to-your-ribs soup in no time!
Add oil to the instant pot, and select SAUTE mode. Once the oil is hot, add the onion, carrots, and celery and cook until the onion is translucent. Cancel saute mode.
Add the lentils, tomatoes, broth, salt, and pepper. Close the lid, and make sure the valve is in sealing mode. Select manual (high pressure) and cook time for 15 minutes.
When cook time ends, allow pressure to release naturally, this will take about 15 minutes. Open the lid carefully and stir the soup.
Serve hot with fresh parsely.
Notes
We love using green lentils because they hold their shape during pressure cooking and have a nice, firm texture.
Serve with a dollop of sour cream or plain Greek yogurt. Serve soup with a side of bread or crackers. Want something a bit heartier? Add chicken breasts or sausage to the soup.
Store soup in refrigerator for up to 4 days for best flavor and texture.
Freeze leftover soup for up to 3 months in freezer safe, air tight container. Thaw in refrigerator before reheating.
Want to spice it up? Add red pepper flakes while sauteeing the vegetables, or when serving.
Prefer a creamier soup? Add milk or heavy cream when serving.
When reheating leftovers, the soup may have thickened. Add in extra vegetable broth before reheating to thin the soup to desired consistency.