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Instant Pot Lentil Soup

Yields1 ServingPreparation20 minsCooking30 minsTotal50 mins

A lentil soup prepared without the need to stir the lentils at the beginning of cooking. Just put all the ingredients except the cheese in the pressure cooker and cook.

 1 cup (195 g) brown dry lentils, rinsed
 5 cups (1,25 liter) beef or chicken broth
 1/4 cup (60 ml ) chopped fresh parsley
 2 large onions, chopped
 1 carrot, grated
 3 tomatoes, peeled and chopped OR 2 cups (500 ml) canned tomatoes, chopped
 1/2 teaspoon (2 ml) dry marjoram
 1/2 teaspoon (2 ml) dry thyme
 Salt (1 teaspoon-5 ml) if using unsalted broth
 1/4 teaspoon (1 ml ) ground black pepper
 1 cup (250 ml) grated cheddar or swiss cheese
 3 tablespoons (45 ml) extra virgin olive oil
1

Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "keep warm at off". When cooking is complete, let the pressure release naturally(the metal pin will be at the level of the lid) , which should take about 30 minutes.

2

When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.