Instant Pot Lentil Vegetable Soup Food

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INSTANT POT GOLDEN LENTIL & SPINACH SOUP



Instant Pot Golden Lentil & Spinach Soup image

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Provided by Kare for Kitchen Treaty

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion ((diced) (about 1 cup))
2 medium carrots ((peeled and diced) (about 1 cup))
1 medium stalk celery ((diced) (about 1/2 cup))
4 medium cloves garlic ((minced) (about 2 tablespoons))
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (+ more to taste*)
1/4 teaspoon freshly ground black pepper (+ more to taste)
1 cup dry brown lentils ((rinsed well in cold water))
4 cups low-sodium vegetable broth ((one 32-ounce box))
8 ounces baby spinach ((about 6 cups))

Steps:

  • Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  • Add the lentils and pour in the broth. Stir.
  • Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
  • The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
  • Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  • Keeps in the refrigerator for about 3 days. Freezes well too!

Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g

INSTANT POT LENTIL VEGETABLE SOUP



Instant Pot Lentil Vegetable Soup image

A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 15

1 tablespoons olive oil
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt or sea salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
4 cups low-sodium vegetable broth
1 cup green lentils (rinsed*)
2 tablespoon tomato paste
1 bay leaf
1 tablespoon red wine vinegar
Chopped parsley and extra-virgin olive oil for garnish (optional)

Steps:

  • Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
  • Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
  • The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
  • When the venting is complete, remove the lid of the Instant Pot.
  • Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
  • Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!

INSTANT POT® LENTIL VEGETABLE SOUP



Instant Pot® Lentil Vegetable Soup image

Warm and healthy one-pot dish cooked in an Instant Pot®.

Provided by peloquinswife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

1 teaspoon vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 pound lentils, rinsed and drained
2 medium zucchini, chopped
1 small eggplant, peeled and chopped
1 (14 ounce) can diced tomatoes with juice
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice

Steps:

  • Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
  • Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 45.2 g, Cholesterol 4.5 mg, Fat 2 g, Fiber 20.8 g, Protein 17.6 g, SaturatedFat 0.2 g, Sodium 1257.2 mg, Sugar 7 g

INSTANT POT LENTIL SOUP



Instant Pot Lentil Soup image

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.

Provided by Erin Clarke / Well Plated

Categories     Soup

Time 50m

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 medium yellow onion (small diced)
4 medium carrots
3 stalks celery
4 springs fresh thyme
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
1 1/2 cups French green lentils
4 cloves garlic (minced (about 4 teaspoons))
1 can fire-roasted diced tomatoes ((15 ounces))
1 can crushed tomatoes ((15 ounces))
4 cups low-sodium vegetable broth
Chopped fresh parsley (for serving)
Freshly grated Parmesan cheese (optional for serving)
Crusty bread (optional for serving)

Steps:

  • Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
  • While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
  • Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
  • Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
  • Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups, Calories 236 kcal, Carbohydrate 36 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 516 mg, Fiber 16 g, Sugar 10 g

INSTANT POT LENTIL STEW (VEGGIE-LOADED , STEP-BY-STEP)



Instant Pot Lentil Stew (Veggie-Loaded , Step-By-Step) image

Learn how to make a nutritious and flavorful Instant Pot lentil stew with our beginner-friendly, step-by-step recipe for the pressure cooker. This stew is loaded with vegetables and uses dry green lentils and can be on the table in about 30 minutes. It's gluten-free, vegetarian and vegan-friendly.

Provided by Instant Pot Eats

Categories     Stew

Time 38m

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, diced finely
2 smaller carrots or 1 large (7 oz/200 g), diced into cubes
2 celery ribs (without leaves), diced into cubes
5 cloves garlic, diced finely
1 teaspoon paprika powder
1 teaspoon ground cumin powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 small sweet potato, peeled and diced into larger cubes (220 g)
1 medium zucchini (6 oz / 160-180 g), diced into cubes
2 cups brown lentils, unsoaked
3-4 cups vegetable stock (depending on how thick you like it and amount of veggies)
14 oz / 400 g can diced tomatoes
1 tablespoon tomato paste
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon chopped parsley
Garnish: extra parsley on top

Steps:

  • Prep. Dice all the vegetables and prepare all the ingredients you need for the recipe. You can start with the onions, celery and carrots as those get cooked first, giving you a few minutes to do the rest of the veggies. If using vegetable stock cubes, prepare the stock first.
  • Turn the Instant Pot and press the Sauté button. It should say Normal on the display (this indicates heat level). Allow the bottom to heat up for a couple of minutes, then add the olive oil, onions, carrots and celery and cook for 2-3 minutes, stirring a couple of times. Press Cancel or Keep Warm/Cancel to stop the Sauté.
  • Then add the garlic, spices, salt and pepper followed by zucchini, sweet potatoes and dry lentils (no need to soak the lentils for this recipe!).
  • Pour in the stock and stir. Add the tomato paste and diced canned tomatoes and stir slightly.
  • Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 8 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 12 minutes and then the 8-minute timer will begin.
  • Once the timer is done, allow the pressure to release naturally for about 10 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
  • Open the lid and stir in 1 teaspoon of lemon zest, 1-2 tablespoons chopped parsley and 2 tablespoons lemon juice. Taste for salt and pepper.

Nutrition Facts : ServingSize 2 cups, Calories 291 calories, Sugar 7.5 g, Sodium 600.1 mg, Fat 5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 49.4 g, Fiber 8.5 g, Protein 15.4 g, Cholesterol 0 mg

INSTANT POT MOROCCAN LENTIL SOUP



Instant Pot Moroccan Lentil Soup image

A delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.

Provided by Dhwani

Categories     Soups and Stew

Time 40m

Number Of Ingredients 24

3/4 cup Brown lentils ((also know as Whole masoor))
1/4 cup red lentil ((also known as masoor dal))
1/2 cup carrots (chopped)
1 cup bell pepper (chopped)
1 cup Kale (chopped)
1 cup onion (chopped)
2 tbsp celery (chopped)
1 tbsp jalapenos (chopped (use according to your spice level))
1 tbsp grated or minced garlic
1 tsp grated ginger
3 1/2 cup vegetable stock
1/4 cup cilantro
2 tbsp lime juice
1/4 cup tomato paste
2 tbsp oil
1 cup coconut milk
1/4 tsp turmeric powder
1/2 tsp cinnamon powder
1/2 tsp smoked paprika
1 tsp coriander powder
1 tsp cumin powder
1 tsp black pepper powder
1 1/2 tsp salt
cilantro (lime, and jalapenos.)

Steps:

  • First, wash the brown lentil and red lentils 2 to 3 times with water. Drain all the water and keep the lentil aside.
  • Heat the oil in the inner pot of the instant pot. Add garlic, ginger, onions, celery, and jalapenos, and saute for about a few seconds.
  • Now add bell pepper, carrots, kale, brown lentils, red lentils, vegetable broth, tomato paste, salt, black pepper powder, turmeric powder, cumin powder, coriander powder, smoked paprika, and cinnamon.
  • Stir to combine and until the tomato paste has dissolved. Cover the instant pot with its locking lid, vent valve in sealing position.
  • Press the manual/pressure cook button and set the timer for 20 minutes under high pressure.
  • Once cooking time is done, let the pressure release naturally.
  • Carefully open the lid, add coconut milk, cilantro, and lime juice. Mix very well.
  • Serve immediately and top with your desired toppings. For garnishes, I like to add some lime juice, fresh cilantro, onions, and jalapeno slices. A little spicy, a little creamy and so good!

Nutrition Facts : ServingSize 1 Person, Calories 233 kcal, Carbohydrate 30 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1340 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 5 g

INSTANT POT LENTIL BARLEY SOUP



Instant Pot Lentil Barley Soup image

Nothing warms you up on a cold day like a steaming bowl of Instant Pot Lentil Barley Soup. This barley soup packed with chock-full of colorful vegetables and hearty lentils all simmered into a flavorsome broth elevates this soup from an accompaniment into a well-balanced weeknight meal.

Provided by Ruchi

Categories     Soups

Number Of Ingredients 18

1 tablespoon Olive Oil
1 - Bay Leaf
1 teaspoon Garlic (minced)
1 medium Onion (chopped)
¼ cup Carrot (finely diced)
½ cup Corn Kernels
⅓ cup Red Bell pepper (finely diced)
2 small stalk Celery (finely diced)
¼ cup Red Lentils (rinsed)
1 cup Pearled Barley
1 tablespoon Worcestershire Sauce (vegan)
1 teaspoon Italian Seasoning
½ teaspoon Paprika
¾ teaspoon Cumin powder
- - Salt and Pepper to taste
5 cups Vegetable Stock
1 tablespoon Lime juice
- - Chopped Cilantro Leaves

Steps:

  • Before you begin, check the lentils for small stones. Take a fine-meshed sieve and rinse the lentils under cold running water to clean any dirt or dust. Set it aside to drain.
  • Likewise, rinse barley under cold running water to clean any dirt or dust. Set it aside to drain.
  • Turn the Instant Pot to 'Saute mode.' Once it displays 'hot,' add oil to the insert. Add bay leaves and garlic.
  • Sauté for a minute or until fragrant.
  • Add chopped onions. Cook for 2-3 minutes until onions are soft and translucent.
  • Add carrots, corn, and celery - cook for another minute. Add bell peppers and give the ingredients a good mix.
  • Now add the rinsed lentils and barley to the Instant Pot insert.
  • Add Italian seasoning, cumin powder, paprika, salt, pepper, Worcestershire sauce, and vegetable stock. Give the ingredients a good stir. Don't forget to deglaze the base of the insert.
  • Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot barley lentil soup for 20 minutes on HIGH.
  • Once the cooking time has elapsed, turn the steam valve to the venting position to quickly release the pressure. When the pin drops, carefully open the lid. Adjust the consistency of the soup by adding an extra ½ cup of vegetable stock. Add more liquid if you prefer, and thin out the soup to your liking.
  • Turn the Instant pot ON and allow the soup to simmer for 4-5 minutes on the Sauté setting. Add lemon juice and mix again.
  • Adjust the seasonings if needed. Garnish with cilantro leaves, scallions, and serve warm.

Nutrition Facts : Calories 204 kcal, Carbohydrate 40 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 850 mg, Fiber 9 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

INSTANT POT LENTIL SOUP



Instant Pot Lentil Soup image

Instant Pot Lentil soup is a hearty vegetarian soup that cooks entirely in the Instant Pot. Here's an easy recipe you can make yourself!

Categories     weeknight meals     winter     comfort food     dinner     pulses     soup

Time 45m

Yield 3 quarts

Number Of Ingredients 15

3 carrots, sliced
3 pieces of celery, chopped
1/2 onion, chopped
3 cloves of garlic, chopped
2 c. dried green or brown lentils, rinsed and drained
8 c. vegetable broth
8 oz. tomato sauce
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 bay leaf
1 tsp. salt, plus more for serving
1/2 tsp. ground black pepper, plus more for serving
8 oz. baby spinach, large stems removed
Olive oil, for serving

Steps:

  • In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.
  • Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
  • Stir in the spinach and let it wilt. Season with additional salt. Serve the soup with a drizzle of olive oil and sprinkle of black pepper, if you like.

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Total Time 1 hr 5 mins
Category Dinner, Lunch
  • Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion is browned and completely soft, about 6 minutes.
  • Add the carrots, garlic, 1 teaspoon of the salt, and the pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
  • Add the lentils, cabbage, water, vegetable bouillon cube, remaining salt, and bay leaves. Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.


LENTIL QUINOA SOUP - INSTANT POT - PROFUSION CURRY
Lentil Quinoa Soup - Instant Pot. Yield: 6 cups. Prep Time: 10 minutes. Cook Time: 15 minutes. Total Time: 25 minutes. Hearty and wholesome Instant Pot Lentil Quinoa …
From profusioncurry.com
4.4/5 (133)
Total Time 25 mins
Category Dinner
Calories 146 per serving
  • Close the lid. Switch the vent to "sealing". Choose MANUAL ( Pressure cook) mode, choose High Pressure and adjust the time to 6 minutes.
  • When the InstantPot finishes cooking, wait on KEEP WARM timer for at least 5 minutes. Then move the valve to "venting". After the pressure is released, and pin is down, carefully open the lid.


30-MIN HEALTHY INSTANT POT VEGETARIAN LENTIL SOUP
Heat oil in an Instant Pot on high saute mode. Add chopped garlic, onion, carrot and celery. Cook for 2-3 mins. Then add tomatoes, lentils, bay leaf, smoked paprika, cumin …
From watchwhatueat.com
5/5 (1)
Category Lunch/Dinner, Soup
Cuisine International
Calories 288 per serving
  • Then add tomatoes, lentils, bay leaf, smoked paprika, cumin powder, and Better Than Bouillon. Cook the mixture for 2-3 mins.


INSTANT POT DETOX SOUP | VEGETABLE LENTIL QUINOA SOUP DIET
Instant Pot detox soup | Vegetable Lentil Quinoa soup diet is my favorite detox soup that is ready under 30 minutes. A super food one pot meal that you should make again …
From carveyourcraving.com
4.2/5 (159)
Total Time 35 mins
Category Lunch/ Dinner
Calories 130 per serving


INSTANT POT LENTIL SOUP (VEGAN) - A PINCH OF HEALTHY
Instructions. Turn your Instant Pot to the sauté setting, and heat oil for about a minute. Add the onion, carrot, celery and bay leaf, and cook until softened (about 5 minutes). …
From apinchofhealthy.com
Category Main Course, Soup
Calories 254 per serving
  • Turn your Instant Pot to the sauté setting, and heat oil for about a minute. Add the onion, carrot, celery and bay leaf, and cook until softened (about 5 minutes).
  • Place the lid in the locked position, pressure valve to sealed/ cooking, and cook for 8 minutes on low pressure. (Mine took around 20 minutes to come up to pressure, FYI.)


SLOW COOKER LENTIL & VEGETABLE SOUP (, VEGAN) - FIT SLOW ...
Instant Pot. Turn on the IP and select Sauté. Once hot add oil to the pot. Add the onion and garlic cook a few minutes until the onion is soft. Add rinsed lentils and bay leaves, …
From fitslowcookerqueen.com
Reviews 1
Estimated Reading Time 3 mins
Servings 4
Total Time 3 hrs 10 mins
  • Turn on the IP and select Sauté. Once hot add oil to the pot. Add the onion and garlic cook a few minutes until the onion is soft.


INSTANT POT LENTIL SOUP - EASY, HEALTHY & DELICIOUS ...
Instant Pot Lentil Soup is a warm and cozy meal that is both hearty and healthy. Making homemade lentil soup in your Instant Pot is easy! I’m back today with another easy …
From kristineskitchenblog.com
5/5 (1)
Calories 266 per serving
Category Main Course, Soup
  • Heat the olive oil in the Instant Pot using the Saute function. Add the onion, carrots and celery and saute until softened, stirring often, about 5 minutes.
  • Add the garlic, dried thyme, cumin, smoked paprika, salt and pepper. Cook, stirring, for 30 seconds and then press Cancel to turn off the Saute function.
  • Pour in the broth and scrape up any bits that are stuck to the bottom of the pot. Add the crushed tomatoes and lentils and stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 8 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.


INSTANT POT LENTIL SOUP - HEATHER LIKES FOOD
Instructions. Preheat Instant Pot on the "Saute" setting until hot and pour in olive oil. Cook onion, carrots and garlic in the oil until fragrant and stir in the cumin, curry powder …
From heatherlikesfood.com
4.7/5 (7)
Total Time 25 mins
Category Soup
Calories 227 per serving
  • Preheat Instant Pot on the "Saute" setting until hot and pour in olive oil. Cook onion, carrots and garlic in the oil until fragrant and stir in the cumin, curry powder and thyme. Cook for 1 minute, stirring constantly.
  • Pour tomatoes, lentils, broth, water, pepper and salt into the pot. Close lid and set manual timer for 20 minutes
  • Allow to Instant Pot to release pressure naturally or wait 5 minutes and manually release the pressure if you're in a pinch for time.
  • Remove about 2 cups of the soup, place into a blender, and blend until smooth. Stir pureed soup back into the rest of the soup. Alternately you can use an immersion or stick blender to lightly blend the soup and thicken it up a bit.


INSTANT POT VEGAN RED LENTIL SOUP - HEALTHIER STEPS
Vegetable Broth; Salt; Cayenne Pepper; How To Make Instant Pot Vegan Red Lentil Soup? Press saute mode on a 6-quart instant pot. Add oil for one minute until hot. …
From healthiersteps.com
Ratings 8
Category Soup
Cuisine American
Total Time 31 mins
  • Press saute mode on a 6-quart Instant Pot. Add oil for one minute until hot. Saute onion until soft, about two minutes, then add garlic, celery, carrot, Italian seasoning and cook for one minute.
  • When finished cooking, quick-release pressure safely. Open the lid and stir, season with salt if needed, garnish with parsley. Serve immediately.


INSTANT POT VEGETABLE SOUP {30 MINUTES!} - IFOODREAL.COM
Soup for all seasons: Use summer, fall, winter, or spring seasonal produce to make the freshest vegetable soup. Kids love it: My kids love this Instant Pot vegetable soup …
From ifoodreal.com
5/5 (12)
Total Time 37 mins
Category Soup And Stew
Calories 160 per serving
  • In 6 or 8 quart Instant Pot, add vegetables, bay leaves, smoked paprika, dried oregano, salt, pepper, stock, tomato sauce and tomato paste. Order of ingredients doesn't matter much, no need to stir but if you did it's OK. Pressure cooker shouldn’t be more than 2/3 full.
  • Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 15 minutes.
  • Display will say ON, Instant Pot will take about 20-30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 15 minutes will begin.
  • After display beeps and says OFF or goes to Keep Warm (L:00), wait 5 minutes and do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.


VEGAN INSTANT POT LENTIL VEGETABLE SOUP - PLANT BASED ...
Turn on the Instant Pot and use the saute function. Add some water, then water saute the onion until translucent. Add the garlic and saute a minute or two more. Turn off the …
From plantbasedinstantpot.com
4.7/5 (18)
Total Time 40 mins
Category Soup
Calories 266 per serving
  • Turn on the Instant Pot and use the saute function. Add some water, then water saute the onion until translucent. Add the garlic and saute a minute or two more.
  • Turn off the saute function and add all the soup ingredients. Put the lid on and make sure the vent is closed. Press the manual button and set to cook for 10 minutes.
  • Once the cooking time is over, allow it to release the pressure naturally. You'll know when you can open the lid because the little silver dot will no longer be up.
  • Stir in the after cooking ingredients and serve yourself a big bowl. I like to have a big piece of crusty bread with it.


EASY INSTANT POT LENTIL SOUP WITH POTATOES - COOKING LSL
Add 2 tbsp of vegetable oil, heat it for 1 minute, then add the onions, carrots and garlic. Cook for 5 minutes, stirring frequently to prevent burning. Add the potatoes and cook for …
From cookinglsl.com
Reviews 1
Category Soups
Cuisine American
Total Time 7 hrs 45 mins
  • Add 2 tbsp of vegetable oil, heat it for 1 minute, then add the onions, carrots and garlic. Cook for 5 minutes, stirring frequently to prevent burning.
  • Add the potatoes and cook for 3 minutes, stirring frequently. Add the tomato sauce, salt, pepper, thyme, oregano, cumin, lentils and stock. Stir to combine, make sure the pot is about 2/3 full, not more than this.
  • Close the lid, set the valve to sealing and cook for 15 minutes on Manual High pressure, then release the pressure naturally.


INSTANT POT LENTIL SOUP RECIPE - LOVE AND LEMONS
Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes. Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes.
From loveandlemons.com
5/5 (23)
Servings 6
Cuisine American
Category Main Course, Soup


INSTANT POT LENTIL SOUP - SIMPLY COOKING IN TEXAS
Here is how to make Instant Pot Lentil Soup: Ingredients: 1 cup red lentils; 4 cups vegetable stock; 2 tbsp olive oil; 2 carrots, peeled and sliced; 1 onion, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 tbsp tomato paste ; 2 bay leaves; 1 tsp salt; 1/2 tsp pepper; Instructions for making the soup: Start by chopping, slicing and mincing all of your vegetables. …
From simplycookingintexas.com
Cuisine American
Category Soup
Servings 4
Total Time 25 mins


20 INSTANT POT LENTIL RECIPES | ALLRECIPES
Vegetable Side Dish Recipes; Soup, Stew & Chili Recipes. Soup, Stew & Chili Recipes See All Soup, Stew & Chili Recipes. 9 Gnocchi Soup Recipes for Instant Comfort. 9 Gnocchi Soup Recipes for Instant Comfort Gnocchi are a great alternative to noodles in soups. The doughy potato dumplings absorb the broth's flavor and provide a delightful textural …
From allrecipes.com
Author Hayley Sugg


INSTANT POT CURRIED LENTIL SOUP (INDIAN-INSPIRED ...
Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Bring to a rolling simmer, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally, or until lentils and potatoes are tender. Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt.
From minimalistbaker.com
4.9/5 (20)
Calories 330 per serving
Category Entree, Soup


INSTANT POT LENTIL SOUP (VEGAN) - CULINARY SHADES
How to make lentil soup in instant pot? Making a no saute lentil soup in the instant pot is an absolute dump-and-go process. There is no monitoring involved and a hearty delicious soup is ready in just 30 minutes. Once you have all the vegetables chopped, put all the ingredients, lentils, vegetable stock, spices, herbs, and salt in the instant ...
From culinaryshades.com
5/5 (5)
Total Time 40 mins
Category Appetizer, Dinner, Lunch, Main Course
Calories 131 per serving


INSTANT POT LENTIL SOUP {VEGETARIAN} | LIFE MADE SIMPLE
Add the cumin, coriander, turmeric, salt, pepper, fennel seeds, chili powder, and tomato paste, and mix to combine. PRESSURE COOK. Add the broth, lentils, and squash to the instant pot, stirring well. Turn off the sauté mode and place the lid on top of the pot. Turn the knob to seal and set to cook for 8 minutes at high pressure.
From lifemadesimplebakes.com
5/5 (3)
Total Time 18 mins
Category Main Dishes, Soup
Calories 178 per serving


INSTANT POT LENTIL CABBAGE SOUP - MY QUIET KITCHEN
Heat the oil in a large soup pot over medium heat. Add the onion and cook for 5 minutes until fragrant and translucent. Add carrot and garlic and cook for 1 minute, stirring frequently. Stir in the spices, then add the tomatoes, water, bouillon powder, salt, pepper, lentils, and cabbage. Stir well. Cover and bring to a boil.
From myquietkitchen.com
4.8/5 (4)
Total Time 55 mins
Category Entree, Soup
Calories 220 per serving


INSTANT POT HEALTHY LENTIL CHICKPEA SOUP ... - MY EDIBLE FOOD
Instant pot healthy lentil chickpea soup recipe. Learn how to cook healthy and easy vegetarian soup in an electric instant pot. There is terrifically satisfying balance here among the lentils, rice, and sweet chickpeas. Serve this yummy soup with warmed or grilled whole wheat pitta.
From myediblefood.com
Reviews 1
Calories 167 per serving
Category Vegan Recipes


INSTANT POT LENTIL SOUP - SO QUICK AND EASY! - THECOOKFUL
A hearty, satisfying lentil soup is the perfect cold weather meal. The Instant Pot makes it possible to prepare this nutritious, vegetarian soup in under 45 minutes and keep it warm for hours – perfect for hectic weeknights! The Instant Pot is a lifesaver for busy families in more ways than one. Not only does this trendy appliance cook food ...
From thecookful.com
5/5 (1)
Total Time 35 mins
Category Entrée
Calories 466 per serving


INSTANT POT MOROCCAN LENTIL SOUP | GARDEN IN THE KITCHEN
How to make lentil soup on the stove. No Instant Pot, no problem. Cook the soup on the stove using these simple instructions: Step 1: Sauté your veggies in a large soup pot with oil until soft and tender. Deglaze the pot with wine and let it reduce slightly before adding the tomato paste, sauce, and seasonings.
From gardeninthekitchen.com


INSTANT POT VEGAN LENTIL SOUP (GLUTEN-FREE) - LIVING ...
Instructions. Turn the instant pot on sauté mode. Add the oil, carrots, celery, onion and garlic. Sauté for 8 or so minutes, stirring every 30 seconds. Add the lentils and stir well to incorporate. Sauté for an additional 2 minutes. Turn the Instant Pot off. Add the broth, spices, seasonings, and potatoes.
From livingfreelyglutenfree.com


INSTANT POT LENTIL VEGETABLE SOUP RECIPES
More about "instant pot lentil vegetable soup recipes" VEGAN INSTANT POT LENTIL VEGETABLE SOUP - … 2019-12-02 · Turn on the Instant Pot and use the saute function. Add some water, then water saute the onion until translucent. Add the garlic and saute a minute … From plantbasedinstantpot.com 4.7/5 (17) Total Time 40 mins Category Soup Calories 266 …
From tfrecipes.com


INSTANT POT MOROCCAN LENTIL SOUP - VEGAN COCOTTE
Instructions. Set the Instant Pot to “Sauté” and add the olive oil, onion, carrot and red bell pepper. Cook for 2-3 minutes until the veggies soften a bit. Stir in the garlic and ginger and continue to sauté for another minute. Next, stir in …
From vegancocotte.com


INSTANT POT CURRIED LENTIL SOUP (INDIAN-INSPIRED) - COOKFREEZ
How to Make Instant Pot Lentil Soup. This 1-pot soup begins with sautéing onion, carrots, garlic, and ginger in coconut oil with a little salt and pepper to build a flavorful base. The ability to sauté in the same pot you use to pressure cook is one of the beauties of the Instant Pot! Next, we add our go-to DIY curry powder for Indian-inspired flavor and potatoes and lentils to …
From cookfreez.com


LENTIL SOUP INSTANT POT HAM BONE - ALL INFORMATION ABOUT ...
Ham and lentil soup without ham bone - okanmia.com great okanmia.com. Stir until softened, about 5 minutes. Add extra cut up ham, carrots, celery, green onion, diced tomatoes, lentils, and white beans.Dec 24, 2018 - This easy Instant Pot Ham and Lentil Soup recipe is made with a ham bone and leftover ham in the pressure cooker. Drain well, place in large heavy stockpot …
From therecipes.info


CREAMY VEGAN INSTANT POT LENTIL SOUP - MIDWEST FOODIE
Add garlic, oregano, thyme, and sage. Cook, stirring frequently for about 1 minute. Add garbanzo beans and lentils. Add veggie broth and coconut milk, along with a couple large pinches of salt and pepper. Stir until well combined. Add bay leaves. Seal the lid on the instant pot and cook on high pressure for 12 minutes.
From midwestfoodieblog.com


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