Instant Pot® Lentil Vegetable Soup

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

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.
Instant Pot® Lentil Vegetable Soup

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

Categories

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