Instant Pot Lentil Soup

A hearty instant pot lentil soup chock full of veggies. An incredibly nutrient-dense soup and must-have in your recipe book!

Course Main Course, Soup

Cuisine International

Keyword Instant Pot Lentil Soup

Prep Time 15

Cook Time 25

NPR 20

Total Time 40

Servings people

Calories 636kcal

Ingredients

100 g sliced bacon
1 chopped onion
2 cloves crushed garlic
1 cup dried green lentils
1 cup dried red lentils
1 cup dried cannellini beans
1 cup diced celery
1 cup diced carrots
1 Tbsp fresh thyme
1/2 tsp-Tbsp chili powder * Use according to your spice tolerance
4 cups chicken broth
sea salt
pepper
parsley

Instructions

Soak legumes in abundant water for 2 hours minimum, 12 hours maximum.
Press "sauté" to preheat the instant pot.
Once hot, add sliced bacon and stir-fry until it starts crisping up.
Add chopped onion and crushed garlic to the bacon and sauté until soft.
Drain and rinse legumes and then add to instant pot.
Add diced vegetables, thyme and chili powder and then pour chicken broth over everything. Make sure all legumes are just covered in the broth. Beans that remain uncovered, won't cook through.
Put on the lid, turn the valve to sealing position and set for 25 minutes on high pressure.
Let pressure release naturally and then try the soup to see if it needs salt and pepper. This will depend on how seasoned the broth was.
Sprinkle with chopped fresh parsley and enjoy!

Video

Notes

The soaking of lentils between 2-12 hours is NOT optional. It is a must for this recipe. Please do not rate my recipe and the texture of the soup if you did not soak the legumes. See my comments about soaking in the post.

Nutrition

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