Instant Pot Lentil Soup
Ingredients:
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 cups dried green lentils, rinsed
- 15 ounces crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups water
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
- Salt, to taste
Instructions:
- Sauté Vegetables:
- Hit the “Sauté” function on your Instant Pot and add the olive oil. Once heated, add the chopped onion and sauté for about 5-7 minutes, until it becomes soft and translucent.
- Add the minced garlic and cook for an additional 30 seconds, stirring frequently. Follow with the chopped carrots, giving them a quick stir.
- Add Remaining Ingredients:
- Turn off the “Sauté” mode. To the pot, add the rinsed lentils, crushed tomatoes, vegetable broth, water, dried oregano, and dried thyme. Stir to combine all the ingredients evenly.
- Pressure Cook:
- Secure the lid on your Instant Pot, ensuring the venting knob is set to the “Seal” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the timer for 10 minutes.
- Natural and Quick Release:
- Once the cooking time has completed, allow the pressure to release naturally for about 10 minutes. Afterward, carefully perform a quick pressure release to vent any remaining steam.
- Season and Serve:
- Open the lid and stir the soup. Taste and adjust seasoning with salt as needed.
Serve your hearty and nutritious Instant Pot lentil soup warm, perfect for a comforting meal any day of the week.
