
How To Make Instant Pot Lentil Soup
Prepare a healthy and filling instant pot perfect for dinner with pressure cooked lentils with ground beef and fresh veggies for a tasty soup dish.
Serves:
Ingredients
- 1lbBeefground
- 2garlic clovesminced
- 1oniondiced
- 1tbspolive oil
- ½cupcelerychopped
- ½red bell pepperchopped
- 2cupssweet potatoescubed
- 1¼cupslentils
- 8cupschicken broth
- 1bay leaf
- ¼tspdried thyme
- ¼tsppoultry seasoning
- 2cupsbaby spinachchopped
- fresh parsley and parmesan cheesefor garnish, optional
Instructions
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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.
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Add olive oil, celery, red bell peppers, and sweet potatoes. Cook for 3 to 4 minutes or until veggies starts to look tender.
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Add remaining ingredients except for spinach.
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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.
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Remove bay leaf and stir in chopped spinach.
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Serve with parmesan cheese.
Nutrition
- Calories:Â 322.36kcal
- Fat:Â 7.73g
- Saturated Fat:Â 2.21g
- Trans Fat:Â 0.14g
- Monounsaturated Fat:Â 4.13g
- Polyunsaturated Fat:Â 1.05g
- Carbohydrates:Â 37.03g
- Fiber:Â 4.97g
- Sugar:Â 6.90g
- Protein:Â 26.77g
- Cholesterol:Â 42.92mg
- Sodium:Â 418.44mg
- Calcium:Â 52.66mg
- Potassium:Â 873.35mg
- Iron:Â 4.34mg
- Vitamin A: 281.62µg
- Vitamin C:Â 19.72mg
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