Instant Pot Lentil Soup

I shared this Instant Pot Lentil Soup recipe nearly two years ago, and it’s been one of my top-most-visited (and top-rated!) recipes ever since. Instant Pot Lentil Soup is the perfect thing to make in your electric pressure cooker – it really is super easy and with that intense cooking environment, the flavors are seriously amped up.

If you received an Instant Pot from Santa, read on for the honest thoughts I was having about mine after I got my own a couple of years ago (along with a handful of tips and tricks). And then break out the lentils, spices, and spinach because this Instant Pot Lentil Soup recipe will be the perfect thing to make first! Add some crusty bread – and a green salad if you like – and you’ve got a seriously comforting wintertime meal.

Instant Pot Lentil Soup is humble, unconditional love in a bowl. Whatever life is throwing at you this week, this quiet, soul-soothing soup is here to nourish. Feeling on top of the world? You’ll be even more dynamo after your first bite. Can’t remember the last time your socks matched? This Instant Pot Lentil Soup doesn’t care. It will cozy on up with you anyway.

INGREDIENTS

• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 c. green lentils
• 1 large onion, chopped
• 1 medium carrot, peeled and chopped
• 1 tsp. Italian seasoning 
• 2 stalks celery, chopped
• 2 tsp. fresh thyme
• 3 cloves garlic, minced
• 4 c. baby spinach
• 4 c. low-sodium chicken or vegetable broth
• Freshly ground black pepper
• Kosher salt
• Freshly grated Parmesan, for serving

DIRECTIONS

1. To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release. 
2. Remove lid and stir in spinach. Serve with Parmesan.

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