Best Instant Pot Vegan Lentil Soup Recipes

INSTANT POT® VEGAN LENTIL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

VEGAN INSTANT POT® RED LENTIL SOUP

Steps:

• Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
• Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

INSTANT POT VEGAN HERBED FRENCH LENTIL SOUP

Steps:

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
• Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 10 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended - it results in a creamy, extra-hearty soup).
• Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.

INSTANT POT LENTIL SOUP (GF + VEGAN) - FIT FOODIE FINDS

Steps:

• Turn on the Instant Pot's saute feature and add olive oil.
• When the olive oil is fragrant, add onion and garlic to the pot. Sauté for 3-4 minutes and then add the sweet potato and stir.
• Add lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt to the pot and stir.
• Close the Instant Pot > and turn it to manual high pressure > and set the timer to 20 minutes (it will take 15 minutes to build up pressure).
• Once the timer goes off, quick release the pressure and take the cover off.
• Turn the saute feature back on and add the greens, red pepper, lemon juice, and remaining 2 cups of broth. Stir and bring to a boil
• Turn the Instant Pot off and serve.