Instant Pot® Lentil Vegetable Soup

Lentils are cooked with a plethora of vegetables including zucchini, eggplant, and bell pepper in this tomato-based vegetable soup cooked in the Instant Pot®.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 268 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.