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Katie's Cucina

Instant Pot Italian Vegetable Lentil Soup

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!

Instant Pot Italian Vegetable Lentil Soup
I struggle in the lunch department for myself. My kids always have a fantastic lunch or a peanut butter and jelly sandwich at the very least. Many days that is exactly what I’m eating or a salad. Both on the boring side, but let’s face it–it does the job. On the day I created this recipe for Instant Pot Italian Vegetable Lentil Soup I was craving comfort. I made this soup on a Monday and ate it the entire week for lunch. Even my veggie loving toddler daughter loved this soup. A win-win in my book. Then I only had to think about what to make for my son for lunch that week. This soup would also be perfect for a cold winter night! I love making a big pot of soup at the beginning of each week and this soup has officially stuck to my soup rotation!
Instant Pot Italian Vegetable Lentil Soup

What type of lentils do you use for Instant Pot Italian Vegetable Lentil Soup? 

For this recipe, I used a harvest blend lentils which is a combination of brown lentils, green lentils, and red lentils. All three of these lentils are great for soups. The green and brown lentils tend to hold their shape a little more where the red lentils and even yellow will break down much quicker. Lentils are one of the most nutritious and versatile plant-based proteins, and perfect for the vegetarian in your life.

Instant Pot Italian Vegetable Lentil Soup

How do I make lentil soup in the Instant Pot?

I love that the Instant Pot has a “saute” function. This is key when making quick cooking soups. It not only softens them quicker but also brings out the flavor profile. I like to cook the carrots, onions, celery and garlic first in the saute mode. Then add in the bell peppers, seasonings, lentils as well as the liquid a few minutes after the main veggies have cooked. Then, all you need to do is close the lid and let the Instant Pot do it’s job.

Instant Pot Italian Vegetable Lentil Soup

Once the soup is done I add in freshly chopped tomatoes and spinach. They don’t need any cooking time and by the time you’ve stirred the soup and ladled it into bowls the spinach will be wilted and the tomatoes just soft enough you’ll never know that they weren’t cooked in the soup. I also love to give a little drizzle of extra virgin olive oil on top as well as a sprinkling of Peccorino Romano cheese and cracked black pepper.

Here are a few side suggestions to serve with my recipe for Instant Pot Italian Vegetable Lentil Soup:

Instant Pot Italian Vegetable Lentil Soup

Instant Pot Italian Vegetable Lentil Soup

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!
Print Pin Rate
Course: Main Course, Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Katie's Cucina

Ingredients

  • 1 tablespoon olive oil + additional for garnish
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 small white onion diced
  • 4 cloves garlic
  • 1/2 red bell pepper diced
  • 1.5 cups of autumn blend lentils
  • 2 chicken bouillon cubes*
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 6 cups water
  • 2 ugly tomatoes diced
  • 2 cups spinach chopped
  • 1/4 cup Peccorino Romano cheese divided

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.
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!
   

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