Cozy up with a big bowl of pressure cooker lentil soup when the weather is cold outside. It’s so easy to make and ready in no time!
I’m the biggest supporter of soup. It’s cozy, comforting, freezer friendly and once you’re done with prep? It basically cooks itself.
When I set a plate of this lentil soup in front of my 3 year old, her eyes lit up and she exclaimed “Mommy, did you make soup for me?!”
Yeah, I was pretty proud right then and right there 😉
The truth is that cooking lentil soup usually takes time. A lot of time.
But fall and winter is definitely the time for your instant pot to shine – so you can make this lentil soup in just a little over 30 minutes! Maybe 45 if your chopping skills have gotten a little rusty, and/or you frequently need to tend to booboos and toy fights while you’re in the kitchen.
My best tips for making your pressure cooker lentil soup a success:
Don’t let the long ingredient list scare you off!
Any good soup or stew needs a bit of prep, and this one is no different.
There are seven ingredients that need to be cut up and one of them is bacon, so you could buy that pre-diced if you wanted to.
The other ingredients just need to be measured out, no chopping involved – so it will only take you a couple minutes to get this soup cooking once you’re done with all the chopping.
Make it vegetarian
Leave out the bacon and use either water or vegetable stock in place of the chicken stock – and you have yourself a wonderful vegetarian lunch!
Cook the soup as directed in the recipe. Let it cool completely.
Pack in portions, label the containers and freeze.
To reheat, defrost in the fridge overnight. Heat gently on the stove until boiling and piping hot all the way through. Add a little water if necessary.
Get the printable recipe here:
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 3 cloves garlic, sliced
- 5 ounces thick bacon OR ham, diced
- 5 medium carrots, diced
- 1/2 small celery root, diced (or use additional potatoes)
- 4 celery stalks, sliced
- 4 medium potatoes, diced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/4 tsp ground black pepper
- 2 cups brown lentils
- 10 cups chicken broth OR water, if using water, add 1-2 teaspoons salt
- optional herbs:, 4 sprigs thyme, 1 sprig rosemary, 2 bay leaves, 3 juniper berries
- Cook the vegetables: Heat the oil in a stovetop pressure cooker over medium high heat (or in an electric pressure cooker on the sauté setting). Cook the onion, garlic and pork belly for 2 minutes, stirring often. Add the remaining vegetables and cook for 1 minute. Stir in the tomato paste, Italian seasoning, paprika, cumin and black pepper and cook for 1 minute again.
- Pressure-cook the soup: Add all remaining ingredients to the pressure cooker. Close the lid and let the cooker to come to high pressure. Cook the soup for 10 minutes (12 minutes in an electric pressure cooker).
- Blend part of the soup: Quick release the pressure and allow the soup to cool for 5 minutes. Remove about 1 cup of liquid and 1 cup of lentils/veggies and blend until smooth. Stir back into the soup.
- Check for seasoning: Check the soup for seasoning and add a little salt and/or a dash of lemon juice if you feel like it needs a lift.