Instant pot lentil soup with potatoes



8 servings

7 hrs 45 mins


– 1 1/4 cups brown or green lentils – 3 tbsp vegetable oil – 1 small onion – 4 garlic cloves garlic – 2 carrots — diced (around 1 cup) – 10 oz potatoes – 1 cup tomato sauce – 1 tsp salt – 1/4 tsp black pepper – 1/4 tsp thyme – 1/4 tso oregano – 1/4 tsp cumin – 4 cups vegetable — or chicken stock – fresh herbs for garnishing — optional

1. Set the pressure cooker to Sautee.

2. Add 2 tbsp of vegetable oil, heat it for 1 minute, then add the onions, carrots and garlic. Cook for 5 minutes, stirring frequently to prevent burning.

3. Add the potatoes and cook for 3 minutes, stirring frequently. Add the tomato sauce, salt, pepper, thyme, oregano, cumin, lentils and stock. Stir to combine, make sure the pot is about 2/3 full, not more than this.

4. Close the lid, set the valve to sealing and cook for 15 minutes on Manual High pressure, then release the pressure naturally.

5. Open the pot and check if the soup is cooked, if the potatoes appear undercooked, cook on slow cook for additional 10-30 minutes.

Easy Instant pot lentil soup with potatoes - my all time favorite lentil soup recipe, made in the instant pot. Inspired by my easy lentil potato soup recipe.


Simple, Low-Carb and Keto recipes