Instant Pot Lentil Soup
Make this Instant Pot lentil soup with sweet potato & quinoa. A low-effort, protein, fiber, and flavor-packed soup perfect for meal prep and freezing!
Servings: 6
Ingredients
- 1 small onion diced
- 3 garlic cloves minced
- 1 small zucchini halved and sliced
- 3 carrots sliced
- 2 celery ribs sliced
- 1 small sweet potato diced
- 1 (15-ounce) can garbanzo beans drained and rinsed
- ½ cup uncooked quinoa rinsed
- ¾ cup brown lentils rinsed
- 6 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Add the onion, garlic, zucchini, carrots, celery, sweet potato, garbanzo beans, quinoa, brown lentils, and vegetable broth to the Instant Pot. Stir well to combine.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 8 minutes.
- When the cooking time is complete, carefully perform a quick release.
- Remove the lid and stir the soup. Taste and season with salt and black pepper as needed.
- Let the soup sit for 5 minutes before serving to allow it to thicken slightly.
Notes
- The quinoa and lentils will naturally thicken the soup as it sits. Add a splash of broth when reheating if needed.
- For extra flavor, stir in fresh minced parsley or cilantro before serving.
- This soup stores well in the refrigerator for up to 4 days and freezes well.