Instant Pot Italian Vegetable Lentil Soup

Name: Instant Pot Italian Vegetable Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil + additional for garnish; 2 carrots; 2 celery stalks; 1 small white onion; 4 cloves garlic; ½ red bell pepper; 1.5 cups of autumn blend lentils; 2 chicken bouillon cubes*; 1 teaspoon Italian seasoning; ⅛ teaspoon red pepper flakes; ½ teaspoon kosher salt; ⅛ teaspoon black pepper; 6 cups water; 2 ugly tomatoes; 2 cups spinach; ¼ cup Peccorino Romano cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Calories
242 kcal
Course
Main Course, Soup
Cuisine
Italian

Instant Pot Italian Vegetable Lentil Soup

Phillip Golden

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Instant Pot Italian Vegetable Lentil Soup is a hearty and filling soup perfect for the cooler months. This soup is easy to make in less than 30 minutes perfect for a quick homemade lunch!

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Ingredients

Servings

1 tablespoon olive oil + additional for garnish
2 carrots peeled and diced
2 celery stalks diced
1 small white onion diced
4 cloves garlic
½ red bell pepper diced
1.5 cups of autumn blend lentils
2 chicken bouillon cubes*
1 teaspoon Italian seasoning
⅛ teaspoon red pepper flakes
½ teaspoon kosher salt
⅛ teaspoon black pepper
6 cups water
2 ugly tomatoes diced
2 cups spinach chopped
¼ cup Peccorino Romano cheese divided

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Instructions

Place Instant Pot to “sauté” mode. Add olive oil, carrots, celery, onions and garlic. Sauté for 5 minutes until instant pot reaches “hot”.
While sautéing chop the bell pepper, tomatoes, and spinach. Add the bell peppers to the Instant Pot and keep the tomatoes and spinach to the side.
Add the lentils, chicken bouillon cubes, Italian seasoning, red pepper flakes, salt, black pepper, and water to the Instant Pot. Mix well, close lid, and place the valve to “sealing” mode. Turn the Instant Pot off and select “manual” mode. Set the IP for 12 minutes (it will take 10-12 minutes to come to pressure then the count down begins).
Once the soup is done cooking let rest for 5 minutes. Using a kitchen towel and insulated pot holder, carefully force the remaining pressure. Carefully, remove the lid, stir and stir in the chopped tomatoes and spinach. Ladle into bowls and drizzle with additional olive oil and sprinkle with grated Peccorino Romano cheese.

Notes

Saute - You do not have to saute the vegetables, although it adds an additional layer of flavor to the soup.
Broth - Instead of bouillon cubes you can use boxes of broth.
Tomatoes - If you don't have fresh tomatoes you can replace for a 16 oz. can of canned diced tomatoes
Cheese - You can substitute Peccorino Romano for grated Parmesan cheese.

Nutrition Information

Show Details

Serving 1c Calories 242kcal (12%) Carbohydrates 36g (12%) Protein 15g (30%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 5mg (2%) Sodium 604mg (25%) Potassium 732mg (21%) Fiber 17g (68%) Sugar 5g (10%) Vitamin A 5035IU (101%) Vitamin C 26mg (29%) Calcium 115mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 242 kcal

% Daily Value*

Serving	1c
Calories	242kcal	12%
Carbohydrates	36g	12%
Protein	15g	30%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	5mg	2%
Sodium	604mg	25%
Potassium	732mg	16%
Fiber	17g	68%
Sugar	5g	10%
Vitamin A	5035IU	101%
Vitamin C	26mg	29%
Calcium	115mg	12%
Iron	4mg	22%