This ultra cozy Instant Pot lentil soup stars fennel, fire roasted tomatoes, and lentils: it’s an easy vegetarian meal that everyone will love!
an you make soup in an Instant Pot? Absolutely. This Instant Pot lentil soup recipe is the perfect intro to pressure cooker soups! It’s easy to make and full of nutritious ingredients. Lentils load it with plant based protein, and it’s bright red from fire roasted tomatoes. The star ingredient: fresh fennel, which adds a smoky undertone. This soup is ultra cozy and Alex and I have been enjoying a steaming bowl with a side of our best vegan cornbread. And don’t take it just from us: reader Laura told us,“My husband said this could easily go into regular rotation at our house.”
Now, despite its name: the Instant Pot does not cook food in an instant. The advantage of cooking Instant Pot soup recipes is that it’s totally hands off once the cooking starts. You can throw the soup in the pot and then go do other things, until your dinner is done! Overall, this soup will take about 45 minutes to make, with the “preheat time” included.
- 1 medium yellow onion
- 1 fennel bulb
- 2 large carrots
- 1 clove garlic
- 1/4 cup olive oil
- 1 1/2 cups brown or green lentils
- 28 ounce diced fire roasted tomatoes
- 1 quart vegetable broth
- 1 cup water
- 1 teaspoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 3 cups baby spinach (or chopped standard spinach)
- Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.
- Turn on Saute mode and add the olive oil. When it is heated, add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on High Pressure for 10 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 20 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately.
You can read full article and recipes here : https://www.acouplecooks.com/instant-pot-lentil-soup/