Winter has been so strange here in California this year. We finally got some cold weather the past few weeks, so I felt like making a hot soup. This Instant Pot Lentil Soup is perfect for an easy lunch or comforting dinner, and it’s full of vegetables and flavor.
Instant Pot-cooking can make meal preparation in general so easy and fast. I also learned that if you pressure cook lentils or beans, you get the added benefit of having the lectins greatly reduced as compared with regular stove-top cooking. Learn more about that in this article.
Not having to pre-soak the lentils means that you can make this Instant Pot Lentil Soup in 30 minutes or less. If you want to top the soup with bacon (highly recommend), then you need to get that started first, since you’ll need to pre-heat your oven. I usually cook my bacon in the oven set at 375 degrees for about 20 minutes. Be sure to buy a brand of bacon where the animals are humanely raised, and preferably processed without nitrates.
You’ll also need a few veggies to cook with the lentils, including a carrot, celery, zucchini, and about 1/2 of an onion (not pictured).
You should rinse your lentils before you add them to the pot, and then just chop your veggies and toss them in. As with any Instant Pot recipe, you need at least 1 cup of liquid. I used 2 1/2 cups of bone broth since I was making a soup.
Items recommended for this Instant Pot Lentil Soup recipe (some affiliate links included):
- 6-quart Instant Pot
- Organic green lentils
- Beef, chicken, or turkey bone broth. This is a good brand. If you want to make the soup vegan, use vegetable broth instead, and leave off the bacon.
Lock on the lid to your pot, and cook for 15 minutes. You can either do the quick-release or natural release at the end of the cooking time. Your bacon should be finished and cooling, and ready to put on top of the soup. Lunch is served!
Here’s the printable recipe:Print
A quick and easy lentil soup full of vegetables and flavor.
- 1 cup lentils, rinsed
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 1 head of celery, chopped
- 2 1/2 cups bone broth (turkey, chicken, of beef), or vegetable broth
- 1 teaspoon each dried oregano and thyme
- salt and pepper, to taste
- 1 lb. bacon, cooked separately (optional, for topping)
- dairy-free yogurt and fresh chives (optional, for topping)
- Combine the lentils, chopped carrots, chopped zucchini, chopped celery, bone broth, dried oregano, and dried thyme in the pot of a 6- or 8-quart pressure cooker.
- Lock on the lid and set to cook for 15 minutes.
- Once the soup is done cooking, release the pressure using the quick-release, or let it come down naturally.
- Top each serving of soup with 2 pieces of crumbled bacon, and a spoonful of dairy-free yogurt. Finally, sprinkle the top with chopped fresh chives, if desired.
- Serve hot!
- Serving Size: 1 cup
- Calories: 250
READ NEXT: PRESSURE COOKER MASHED SWEET POTATOES
Don’t miss a recipe! Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.
Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise!