The BEST Instant Pot Lentil Soup Recipe with green or brown lentils, canned tomatoes🍅, spinach and Parmesan cheese 🧀. Only 5 mins of prep and no sauteing. Healthy, hearty and absolutely delicious lentil soup in your electric pressure cooker. And there is one flavor booster at the end you don't want to miss! Enjoy!
▼▼▼▼ FULL RECIPE BELOW ▼▼▼▼
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I am truly obsessed with my Instant Pot 💛. If you visit my blog ifoodreal.com you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.
I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux amzn.to/2Z99gUY. It is big enough to make this recipe. You can cut recipe in half and fit into a 3 quart Instant Pot amzn.to/31FniiT if cooking for 2 people or less. Keep same cooking time.
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INSTANT POT LENTIL SOUP RECIPE:
🔴Ingredients:
●1 medium onion, chopped
●2 large carrots, chopped
●2 small celery, chopped
●2 cups green or brown lentils, rinsed & drained (uncooked)
●28 oz can diced or crushed tomatoes, low sodium
●2 tsp cumin
●2 tsp oregano
●1 tsp salt
●Ground black pepper, to taste
●2 bay leaves
●2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium
●11 oz box of spinach or kale
●1 large garlic clove, grated
●Parmesan cheese, for serving
🔴Instructions:
●In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.
●Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
●Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
●Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.
🔹Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
🔹Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
🔹Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
🔹Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
🖨 PRINT RECIPE HERE: ifoodreal.com/...
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⏱Time Stamps ⏱
0:00:00 Intro
0:01:50 Lentil soup ingredients to Instant Pot
0:05:25 Add water to max fill line (pro tip!)
0:06:09 Lock lid and move valve to seal
0:06:35 Pressure cook high, natural or quick release
0:09:30 Add spinach, garlic, herbs
0:11:47 Grate fresh parmesan into individual bowls, serve
#ifoodreal #instantpot #pressurecooker
17 авг 2024
