Instant Pot Lentil & Vegetable Soup

A thick, filling soup of red lentils, carrots, celery and leek.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp dried mixed herbs
  • 150g red lentils, rinsed
  • 1.2 litres hot vegetable stock (2 stock cubes)
  • 1 bay leaf
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion, carrots, celery and leek for 5 minutes. Add the garlic, cumin and mixed herbs and cook for 1 minute.

  2. Add the lentils, stock and bay leaf and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Remove the bay leaf. Blend the soup in the pot with a stick blender until smooth, or leave it chunky if you prefer.

  6. Stir in the lemon juice, season to taste and serve hot.