Thick, hearty, and oh-so full of flavor, this Instant Pot Lentil Soup is my very favorite Instant Pot recipe. Add a thick slice of crusty bread and your winter weeknight dinner is made!
1/2medium yellow oniondiced) (about 1 cup
2medium carrotspeeled and diced) (about 1 cup
1medium stalk celerydiced) (about 1/2 cup
4medium cloves garlicminced) (about 2 tablespoons
1/2teaspoonkosher salt + more to taste*
1/4teaspoonfreshly ground black pepper+ more to taste
1cupdry brown lentilsrinsed well in cold water
4cupslow-sodium vegetable brothone 32-ounce box
8ouncesbaby spinachabout 6 cups
Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
Add the lentils and pour in the broth. Stir.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
Keeps in the refrigerator for about 3 days. Freezes well too!
Cook time includes sautéing and warm-up.* Update 11/8/19: Based on a handful of reader comments about this soup tasting too salty, I reduced the initial salt amount from 1 teaspoon to 1/2 teaspoon. Please taste and adjust at the end until it's perfect for you!