Instant Pot Lentil Soup
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Additional Time
10 mins
-
Total Time
50 mins
-
Servings
8 servings
-
Calories
245 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Instant Pot Lentil Soup
Description
This soup begins by browning lean ground beef with diced onion and minced garlic in the Instant Pot on the sauté setting, then draining excess fat. Celery, carrots, and peeled, cubed potato are prepared while the meat cooks. After deglazing with beef broth, brown lentils, canned diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper are added to the pot.
The soup cooks under high pressure for 15 minutes, followed by natural release, which allows the lentils to become tender and the flavors to meld. The resulting soup is thick, savory, and satisfying, with a balance of meat, vegetables, and lentils.
It's served garnished with freshly chopped parsley and grated Parmesan cheese when desired, adding fresh herbaceous brightness and creamy salty notes. The recipe notes the option to add chopped fresh spinach after cooking, letting it rest briefly for slight wilting, further boosting vegetable content.
Ingredients
- 1 pound ground beef lean
- 2 cloves garlic minced
- 1 yellow onion diced
- 1 tablespoon olive oil
- 1 cup celery sliced
- 1 cup carrot sliced
- 1 large russet potato peeled and cubed
- 1 cup brown lentils or green lentils
- 6 cups beef broth
- 1 (28 ounce each) can diced tomatoes with juices
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- parsley for garnish, optional, chopped, fresh
- Parmesan Cheese for garnish, optional, grated
Instructions
- Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so. While beef is browning, prepare vegetables.
- Add beef broth and scrape up any brown bits on the bottom of the pan. Add remaining ingredients.
- Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
- Serve with parmesan cheese & parsley if desired.
Notes
- For added greens, stir in 1 cup of fresh chopped spinach after cooking and let it rest for 3 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 245 | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 555mg | 23% |
| Potassium | 1204mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 2855IU | 57% |
| Vitamin C | 15mg | 17% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
