Instant Pot Lentil Soup

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Loosen with water when reheating.

How to Make Instant Pot Lentil Soup

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1. Set the pot to sauté. Heat the oil and cook the onion, carrots and celery for 5 minutes. Add the garlic, cumin and paprika for 1 minute.

   Mark done Start 5 min timer

2. Add the lentils, tomatoes, stock and salt and stir.

   Mark done

3. Lock the pressure cooker lid, set the valve to sealing and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes.

   Mark done Start 12 min timer

4. Stir in the lemon juice, taste for salt and serve.

   Mark done

Worth Knowing

• Rinse the lentils and pick out any grit.
• Add the lemon juice after cooking.
• The soup thickens as it stands; loosen with water.

What to Put Next to It

Crusty bread · Yogurt · Flatbread · Green salad

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Instant Pot Lentil Soup

Instant Pot Lentil Soup Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.