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Top view of one bowl of yellowish soup with veggies and topped with parmesan cheese.

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!
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Course: Main Course, Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

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.
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