Instant Pot Lentil Soup is a hearty bowl of comfort. Made with tons of different vegetables, green lentils and crushed tomatoes, this easy vegan soup is sure to warm you up on a cold day! No sautéing required!
6cupsvegetable brothor 6 teaspoons Better Than Bouillon Vegetable Base + 6 cups water
28 ozcan crushed tomatoes
sea salt and black pepperto taste after cooking; I started with 1/2 a teaspoon of sea salt and adjusted from there
freshly squeezed lemon juice, to tasteabout half a lemon
Add the onion, garlic, carrot, celery, cabbage, sweet potato, yellow potato, lentils, Italian seasoning and sugar to the Instant Pot. Mix well until the vegetables and seasoning are evenly distributed.
Pour in the vegetable broth, then layer the crushed tomatoes and tomato paste on top. Do not stir (this will help prevent a burn warning).
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 18 minutes.
At the end of cooking time, allow for a 5-minute natural pressure release, then do a controlled quick release of the remaining pressure (see note 1). I like to use a wooden spoon to open the vent to avoid getting hit with any splatter.
Stir in the lemon juice, along with salt and pepper to taste. Serve immediately with crusty bread or a dinner roll, fresh parsley or grated parmesan. Allow leftovers to cool completely and store in a sealed container in the refrigerator. Eat within 4 days.
A controlled quick release means letting out pressure in short bursts rather than opening the vent all at once. This helps to control splatter.
If you prefer a thinner soup, add more broth after pressure cooking.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.