Instant Pot - Instant Pot
Prep Time: 5 minutes
Cook Time: 18 minutes
Ingredients:
6 Quart Instant Pot
1 medium onion, chopped
2 large carrots, chopped
2 small celery, chopped
2 cups green or brown lentils, rinsed & drained (uncooked)
28 oz can diced or crushed tomatoes, low sodium
2 tsp cumin
2 tsp oregano
1 tsp salt*
Ground black pepper, to taste
2 bay leaves
2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium**
11 oz box of spinach or kale
1 large garlic clove, grated
Parmesan cheese, for serving
8 Quart Instant Pot
1 large onion, chopped
3 large carrots, chopped
2 small celery, chopped
3 cups green lentils, rinsed & drained
28 oz can diced or crushed tomatoes, low sodium
1 tbsp cumin
1 tbsp oregano
1 1/2 tsp salt*
Ground black pepper, to taste
3 bay leaves
3 bouillon cubes + 14 cups water or 14 cups veggie stock, low sodium**
11 oz box of spinach
1 large garlic clove, grated
Parmesan cheese, for serving
Directions:
In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.***
Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese. 7 Servings
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
Notes:
*Add less salt if using not low sodium tomatoes and stock.
**I highly recommend to buy organic bouillon cubes available at many grocery stores – cheaper and more convenient than carton broth. You can also do half stock/half water to cut back on cost.
***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup.
Tips:
Greens: Now is the time to add spinach or kale. Use in soups, green smoothies or make healthy spinach dip.
Cook Time: 18 minutes
Ingredients:
6 Quart Instant Pot
1 medium onion, chopped
2 large carrots, chopped
2 small celery, chopped
2 cups green or brown lentils, rinsed & drained (uncooked)
28 oz can diced or crushed tomatoes, low sodium
2 tsp cumin
2 tsp oregano
1 tsp salt*
Ground black pepper, to taste
2 bay leaves
2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium**
11 oz box of spinach or kale
1 large garlic clove, grated
Parmesan cheese, for serving
8 Quart Instant Pot
1 large onion, chopped
3 large carrots, chopped
2 small celery, chopped
3 cups green lentils, rinsed & drained
28 oz can diced or crushed tomatoes, low sodium
1 tbsp cumin
1 tbsp oregano
1 1/2 tsp salt*
Ground black pepper, to taste
3 bay leaves
3 bouillon cubes + 14 cups water or 14 cups veggie stock, low sodium**
11 oz box of spinach
1 large garlic clove, grated
Parmesan cheese, for serving
Directions:
In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.***
Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese. 7 Servings
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
Notes:
*Add less salt if using not low sodium tomatoes and stock.
**I highly recommend to buy organic bouillon cubes available at many grocery stores – cheaper and more convenient than carton broth. You can also do half stock/half water to cut back on cost.
***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup.
Tips:
Greens: Now is the time to add spinach or kale. Use in soups, green smoothies or make healthy spinach dip.
Fresh garlic: Nothing brightens up a soup like fresh garlic.
Parmesan cheese: Stir and serve soup hot garnished with Parmesan cheese. If you are strict vegan, skip Parmesan. If you are strict vegetarian, I believe they sell vegetarian Parmesan cheese or skip.
All those layers of healthy flavors! Enjoy!
Red lentils: Reduce cooking time down to 12 minutes. Red lentils also do not hold their texture as well as green or brown lentils. Be prepared to be OK with more mushy soup. I love it too!
Diced ham or sausage: Just add it along with other ingredients. No changes to the recipe.
Fresh or frozen chicken: Throw a few pieces. No changes to the recipe.
3 quart Instant Pot: Cut 6 quart ingredients measurement in half. Same cooking time. Your pot always should be not more than 2/3 full when making soup in a pressure cooker.
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