Pioneer Woman Instant Pot Lentil Soup

This easy Pioneer Woman Instant Pot Lentil Soup is the perfect quick, nutritious meal for any day. Packed with hearty vegetables, creamy spinach, and flavorful spices, it’s simple to make and flexible with common ingredients. It’s a hot, satisfying dish that’s sure to warm you up!

Ingredients Needed

• 3 carrots, sliced
• 3 stalks of celery, chopped
• 1/2 onion, chopped
• 3 cloves of garlic, chopped
• 2 cups dried green or brown lentils, rinsed and drained
• 8 cups vegetable broth (64 oz.)
• 8 oz. tomato sauce
• 1 Tbsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground turmeric
• 1 bay leaf
• 1 tsp. salt (plus more for serving)
• 1/2 tsp. ground black pepper (plus more for serving)
• 8 oz. baby spinach, large stems removed
• Olive oil, for serving

How To Make Instant Pot Lentil Soup

1. Prepare the Ingredients: In the base of a 6-quart Instant Pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt, and pepper.
2. Cook the Soup: Cover the Instant Pot, lock the lid, and seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let the pressure naturally release for 10 minutes, then manually release the remaining pressure. Carefully unlock the lid.
3. Add the Spinach: Remove the bay leaf and stir in the spinach. Let it wilt into the soup. Season with additional salt and pepper to taste.
4. Serve: Serve the soup with a drizzle of olive oil and a sprinkle of black pepper for extra flavor.

Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh carrots, celery, and spinach.
• Rinse Lentils Well: Before cooking, rinse lentils thoroughly to remove any debris and reduce cooking time.
• Adjust Spices to Taste: Feel free to modify the amounts of cumin, coriander, and turmeric to suit your personal taste preferences.
• Add Extra Vegetables: Enhance the soup’s nutrition by adding other vegetables like bell peppers or zucchini.
• Control Salt Intake: Since vegetable broth can be salty, consider using low-sodium broth and adjusting the salt to taste.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover instant pot lentil soup to an airtight container and refrigerate for up to 4 days.
• Freeze: Place leftover instant pot lentil soup in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stove over low heat until heated through.
• Reheating: Reheatleftover instant pot lentil soup on the stove over low heat for about 10-15 minutes, stirring occasionally, until it’s heated through. Alternatively, you can microwave it for 2-3 minutes, stirring halfway through.

Nutrition Fact

Serving Size: 1 serving (approximately 1.5 cups)

• Calories: 270 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 1,158 mg
• Potassium: 691 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 11 g
• Sugars: 3 g
• Protein: 10 g

More Pioneer Woman Recipes:

• Pioneer Woman​ Meatball Soup
• Pioneer Woman Minestrone Soup​
• Pioneer Woman Turkey Noodle Soup Recipe​
• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Bean and Ham Soup