20 Minute Instant Pot Lentil Soup
If you need an easy meal that is the best comfort food, try Instant Pot Lentil Soup Recipe. Dinner time is a breeze with Pressure Cooker lentil soup.
Servings: 6
Cost: $7.84, $1.31 per Serving
Ingredients
- 16 ounce brown lentils
- 1 small onion finely chopped
- 2 carrots peeled and finely chopped
- 1 can diced roasted tomatoes (15 oz)
- 6 cups chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh parsley (chopped)
Instructions
- Add the lentils, onion, carrots, fire roasted diced tomatoes, chicken broth, minced garlic, salt, and pepper to the Instant Pot. Stir to combine.
- Secure the lid and set the valve to the sealing position.
- Cook on high pressure for 10 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then carefully move the valve to the venting position to release the remaining pressure.
- Remove the lid and stir in the fresh parsley.
- Serve warm and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days.
Brown lentils work best for this recipe, but green lentils can also be used.
Nutrition
Calories: 312kcal | Carbohydrates: 54g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1373mg | Potassium: 1012mg | Fiber: 25g | Sugar: 5g | Vitamin A: 3763IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 7mg
