Q1: What is the absolute best type of lentil to use for an Instant Pot soup where I want the lentils to stay whole?

Green lentils or brown lentils , as this recipe suggests, are the absolute best choice. They have a firm texture that holds its shape beautifully even under the high pressure of the Instant Pot, which results in a soup with distinct, tender lentils rather than a mushy purée.

Q2: Do I need to soak my lentils before I pressure cook them?

No, you do not need to soak your lentils! This is one of the magical benefits of using an Instant Pot. The high-pressure cooking environment is powerful enough to cook the lentils perfectly from dry in just 15 minutes.

Q3: Why is a Natural Pressure Release so important for a soup?

When you are cooking a large volume of hot liquid in the Instant Pot, a Natural Release is the safest and best method. If you were to perform a Quick Release, the sudden change in pressure would cause the hot liquid to erupt and spew out of the steam release valve, which can be very dangerous and messy. A Natural Release allows the pressure to come down slowly and safely.

Q4: Can I freeze this soup?

Yes, this is a fantastic freezer meal! Let the soup cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: Can I double this recipe in my Instant Pot?

You can, as long as you are using a large enough Instant Pot (at least an 8-quart model is recommended for doubling). The most important rule is to never fill your Instant Pot more than two-thirds full , especially when you are cooking soups or other liquids.

The Best Easy Instant Pot Lentil Soup

A hearty and healthy one-pot vegetarian lentil soup made conveniently in an Instant Pot. This recipe features a flavorful base of sautéed onion, carrots, celery, and finely diced kale stems, seasoned with cumin. Green lentils, fire-roasted tomatoes, and a bundle of fresh thyme are then pressure-cooked in a vegetable broth. The soup is finished with chopped kale leaves, which are wilted in using the residual heat, and a splash of white wine vinegar for brightness. It’s a complete, comforting meal perfect for a cool evening.

Author: Evelyn

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 celery stalks, chopped
2 cups chopped carrots (about 4 medium)
6 kale leaves, stems finely diced, leaves chopped
4 garlic cloves, grated
1 (14-ounce) can diced fire-roasted tomatoes
¾ cup uncooked green lentils, rinsed
2 tablespoons white wine vinegar
12 fresh thyme sprigs, bundled
1 ½ teaspoons sea salt
Heaping ½ teaspoon ground cumin
Freshly ground black pepper
6 cups vegetable broth
Red pepper flakes, to taste
½ cup chopped fresh parsley, for garnish
Grated Parmesan, for serving (optional)
Crusty bread, for serving

Instructions

Select the ‘Sauté’ function on your Instant Pot. Add the olive oil, onion, celery, and carrots. Cook for 8 minutes, stirring occasionally, until the vegetables soften.
Add the finely diced kale stems, grated garlic, canned tomatoes, rinsed lentils, vinegar, thyme bundle, salt, cumin, and several grinds of pepper to the pot. Stir to combine.
Pour in the vegetable broth and stir.
Secure the lid on the Instant Pot, ensuring the steam valve is in the sealing position. Pressure cook on HIGH for 15 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 20 to 30 minutes.
When the float valve has dropped, carefully remove the lid. Remove and discard the thyme bundle.
Stir in the chopped kale leaves until they have wilted. Add a pinch of red pepper flakes and season to taste with more salt and pepper.
Serve the soup warm, garnished with fresh parsley and optional grated Parmesan cheese, with crusty bread on the side.

Notes

This is a true one-pot meal, with the initial sauté and the pressure cooking all happening in the Instant Pot.
A clever, no-waste technique in this recipe is to finely dice the tough kale stems and sauté them with the other aromatic vegetables at the beginning.
Letting the pressure release naturally is an important step that allows the lentils to finish cooking and soften perfectly.
The base recipe is vegan; adding the optional Parmesan cheese makes it vegetarian.

Find it online: https://cookupjoy.com/instant-pot-lentil-soup/