Description

This comforting and hearty Instant Pot Lentil Soup combines nutritious lentils, fresh vegetables, and aromatic herbs to create a warming meal with minimal effort. Using the Instant Pot’s pressure cooking, the soup cooks quickly while developing rich flavors and a perfect texture. Swiss chard adds a vibrant, healthy touch, and red wine vinegar brightens the dish with a subtle tang.

Ingredients

Scale

Vegetables

1 yellow onion, diced
1 leek, white and light green parts only, sliced
2 carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 bunch Swiss chard, ribs removed and cut into ribbons

Staples & Seasonings

3 Tbsp. olive oil
1 Tbsp. tomato paste
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
2 Tbsp. red wine vinegar

Lentils & Liquids

1 cup brown or green lentils, rinsed and drained
4 cups vegetable broth or water

Instructions

Sauté Onions and Leeks: Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, after about 2 minutes, add the diced onion and sliced leek. Sauté, stirring occasionally, until softened, approximately 5 minutes.
Sauté Remaining Vegetables and Aromatics: Add the diced carrots and celery to the Instant Pot and continue to sauté until softened, about 5 minutes. Stir in the minced garlic and tomato paste and sauté an additional minute until fragrant.
Add Main Ingredients and Pressure Cook: Add the cubed potatoes, rinsed lentils, vegetable broth or water, kosher salt, black pepper, and bay leaf to the Instant Pot. Stir everything to combine well. Close the lid securely and ensure the pressure release valve is set to closed. Select the Pressure Cook or Manual setting and set cooking time for 12 minutes at high pressure.
Release Pressure and Open: When the cooking program completes, allow the pressure to release naturally for at least 5 minutes to ensure thorough cooking. Then, release any remaining pressure manually by carefully opening the valve. Remove the lid or keep the soup on the ‘Keep Warm’ setting if serving later.
Finish Soup with Swiss Chard and Vinegar: Before serving, stir in the Swiss chard ribbons and red wine vinegar. Allow the residual heat of the soup to gently wilt the chard. Taste and adjust seasoning by adding more salt and pepper if needed. Remove the bay leaf.
Serve: Ladle the hot soup into bowls and optionally garnish with chopped fresh rosemary for added aroma and flavor. Serve immediately for a comforting meal.

Notes

For a richer flavor, you can use homemade vegetable broth instead of water.
Feel free to substitute Swiss chard with spinach or kale if preferred.
For a vegan version, ensure that the vegetable broth is vegan-friendly.
If you prefer a thicker soup, you can blend a portion of the soup and stir it back in.
Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: lentil soup, instant pot, healthy soup, vegetarian soup, Swiss chard, easy lentil recipe, pressure cooker soup, quick lentil soup