Instant Pot Lentil Soup Recipe
With the magic of an Instant Pot and a handful of wholesome ingredients, this Instant Pot Lentil Soup recipe is an effortless delight. Perfect for any occasion, from busy weeknights to a cozy Sunday meal, it's as easy to make as it is satisfying. Ideal for meal prep!
Servings: 6 Servings
Calories: 330kcal
Ingredients
- 1 3/4 cups red lentils
- 8.5 cups ham stock or vegetable stock or water
- 1 leftover ham bone with ham scraps or 2 ham stock cubes with some diced lean ham or bacon
- 4 carrots chopped
- 1 small rutabaga/turnip chopped (or 1/2 white cabbage)
- 2 onions chopped
- 2 potatoes chopped
- 1 teaspoon salt to taste
- 1 teaspoon ground black pepper to taste
Instructions
- Add everything to the instant pot.
- Close the lid and turn the valve to the “sealing” position.
- Cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 30 minutes and then turn the valve to “venting” to quickly release the remaining pressure release.
- Remove the ham bone and any large chunks of meat.
- Use an immersion blender to blend the soup, or transfer it to a blender or food processor and blend it.
- Chop up the large meat pieces and mix it back into the soup.
- Season to taste, and enjoy!
Notes
- Natural Pressure Release: This might seem like a small detail, but it's crucial for a couple of reasons. First, it prevents the soup from spurting out of the valve—a messy and potentially dangerous situation. Second, it allows the soup to continue cooking gently, ensuring that every ingredient melds together perfectly.
- Consistency: The beauty of this soup is that it can be as chunky or as smooth as you like. If you prefer a chunkier soup, simply blend a portion of it, leaving some of the vegetables and lentils intact for texture. For a creamier soup, blend it thoroughly. Remember, the longer you blend, the smoother your soup will be.
- Flavor Adjustments: Feel free to play around with the seasonings. Add a bay leaf for a subtle depth of flavor, or throw in a dash of smoked paprika for a smoky twist. If you like a bit of acidity in your soup, a squeeze of lemon juice can brighten up the flavors beautifully.
- Lentils: Red lentils break down and thicken the soup, giving it a creamy consistency without the need for dairy. If you substitute them for green or brown lentils, which hold their shape better, expect a soup with more texture.
- Storage: Allow the soup to cool down to room temperature. Transfer the cooled soup into an airtight container. Your delicious lentil soup can be stored in the refrigerator for up to 5 days. When you’re ready to enjoy it again, simply reheat the soup on the stovetop over medium heat or in the microwave.
- Freezing: Portion the soup into freezer-safe containers or freezer bags, leaving some space at the top as the soup will expand when frozen. Properly stored, it can last in the freezer for up to 3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave when you’re ready to enjoy it.
- Reheating Tips for Thickened Soup: When reheating, you may notice the soup has thickened. This is completely normal as the lentils continue to absorb liquid. Simply add a bit of water or broth to reach your desired consistency. Warm the soup over medium heat on the stove, stirring occasionally, or use your microwave, stirring every couple of minutes to ensure even heating.
Nutrition
Calories: 330kcal | Carbohydrates: 62g | Protein: 19g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 9mg | Sodium: 1974mg | Potassium: 1185mg | Fiber: 21g | Sugar: 11g | Vitamin A: 7525IU | Vitamin C: 37mg | Calcium: 89mg | Iron: 5mg