Instant Pot Lentil Veggie Soup

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Adjust Servings:
1/2 cup Carrot Chopped
1 cup Yellow Onion Chopped
1/2 cup Celery Chopped
1 cup Mushrooms Chopped
4 cups Not-Chick'n broth Or your favorite vegetable broth
1.5 cups Green or brown lentil Rinsed
2 tablespoon Parsley
Salt To Taste
1 tablespoon Paprika
Black Pepper To Taste
1-2 dashes (optional) White pepper

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Instant Pot Lentil Veggie Soup

Savory and soft bite


    This delicious lentil soup is a quick and easy instant pot favorite

    • 35 min
    • Serves 4
    • Easy




    Those with an instant pot or pressure cooker should give this lentil soup recipe a try!

    This recipe is a flavorful base and can be altered with many add-ins to your desired taste!

    A few ossible add-ins that come to mind include:

    • Potatoes
    • Tomatoes
    • Spinach (add AFTER cooking the soup)
    • Oregano
    • Red lentils
    • Black beans
    • Garlic

    I use the Ninja Foodi 9-in-1 Pressure Cooker to prepare this soup (and lots of other tasty recipes) regularly.

    This lentil soup is ready to go in about 30 minutes and 4 easy steps


    First, rinse and dice your raw veggies including onion, carrots, celery, and mushrooms.


    Second, set your pressure cooker to saute mode and cook the onion and carrots until the onions turn translucent (about 5 minutes).

    Pressure cook

    Third, turn off the Saute mode and add remaining ingredients: lentils, broth (we loooove the Not Chick’n Cubes – vegan and gluten free), and seasonings. Seal your pressure cooker lid and set COOK TIME: 15 minutes, TEMPERATURE: HIGH. Don’t forget the cooker will take time to build up pressure.

    Season to taste

    Fourth, once the cook time is complete, quick release to vent the steam (just be careful, as the steam is HOT!). Tip, you can use a spoon if you want to save your hand from being near the steam. Add additional seasonings as desired to taste.

    A favorite secret ingredient to add is a couple dashes of ground white pepper.

    Enjoy your lentil soup full of veggies, protein, and flavor!

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    5 min

    Chop and Prep

    Chop the raw ingredients including: onion, carrots, celery, and mushrooms.

    5-6 min

    Saute Onions

    Turn on Saute mode and add 1 tablespoon of water to saute.* When it is heated, add the onion and saute for 5-6 minutes or until translucent. Add the carrots, celery, mushrooms, lentils, broth, and seasoning. Lock the lid of the pressure cooker. Place the pressure release handle (vent) in the “Sealing” position.

    *Option - Olive oil can be used in place of water to saute.

    Approx 25 minutes

    Cook on high pressure for 15 minutes

    Cook on High Pressure for 15 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time.
    Note that it takes additional time for the pot to “preheat” and come up to pressure before it starts cooking. This time may vary by device.


    Quick Release the Instant Pot

    Once the pressure cooker has completed the cooking time, quick release the remaining steam by moving to the "vent" position. Please use caution when using the quick release function. Do not come in direct contact of the steam.


    Adjust to taste and serve.

    Allow to cool for approximately 5 minutes before serving. Taste and add additional seasonings as desired.

    Try adding a pinch of white pepper for an extra kick and flavor profile.


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