Description
This hearty Instant Pot Lentil Soup is a flavorful, comforting dish packed with nutritious vegetables and tender lentils. Enhanced with aromatic herbs, red wine vinegar, and Swiss chard, it offers a perfect blend of taste and health in a quick, convenient preparation using an Instant Pot.
Ingredients
Scale
Vegetables & Aromatics
- 3 Tbsp. olive oil
- 1 yellow onion, diced
- 1 leek, white and light green parts only, sliced
- 2 carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 bunch Swiss chard, ribs removed and cut into ribbons
Lentils & Liquids
- 1 cup brown or green lentils, rinsed and drained
- 4 cups vegetable broth or water
Seasonings
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 bay leaf
- 2 Tbsp. red wine vinegar
Instructions
- Sauté Aromatics: Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, after about 2 minutes, add the diced onion and sliced leek. Sauté, stirring occasionally, until softened, about 5 minutes.
- Add Vegetables and Tomato Paste: Add the diced carrots and celery to the Instant Pot and sauté until softened, about 5 minutes. Next, add the minced garlic and tomato paste and sauté for an additional minute until fragrant, ensuring the tomato paste cooks through.
- Combine Ingredients and Pressure Cook: Stir in the cubed potatoes, rinsed lentils, vegetable broth or water, kosher salt, black pepper, and bay leaf. Close the Instant Pot lid and make sure the pressure release valve is fully closed. Select the Pressure Cook or Manual setting and set the cooking time for 12 minutes at high pressure.
- Release Pressure: When the cooking program finishes, allow the pressure to release naturally for at least 5 minutes. After that, carefully release any remaining pressure manually. You can remove the lid at this stage or leave the soup on the “Keep Warm” setting until you are ready to serve.
- Add Swiss Chard and Vinegar: Before serving, stir in the Swiss chard ribbons and red wine vinegar. Allow the hot soup to wilt the chard gently. Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Remove and discard the bay leaf.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with chopped fresh rosemary for an aromatic finish.
Notes
- For a creamier texture, blend a portion of the soup and then stir it back into the pot.
- Use vegetable broth for a richer flavor compared to water.
- The red wine vinegar adds a nice tang; you can substitute with lemon juice if preferred.
- Swiss chard can be replaced with kale or spinach based on availability.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot lentil soup, easy lentil soup, vegetarian soup, healthy lentil recipe, pressure cooker soup
