The Best Instant Pot Lentil Vegetable Soup Recipe
Discover how to make a warm and healthy Instant Pot Lentil Vegetable Soup with our easy recipe. Perfect for a quick, nutritious meal!
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 carrot chopped
- 3 cloves garlic minced
- 4 14.5 ounce cans chicken broth
- 1 pound lentils rinsed and drained
- 2 medium zucchini chopped
- 1 small eggplant peeled and chopped
- 1 14 ounce can diced tomatoes with juice
- 1 tablespoon dried parsley
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Instructions
- Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
- Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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 and zest.