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Instant Pot Lentil Vegetable Soup
Instant Pot Lentil Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Instant Pot vegetable lentil soup with zucchini, eggplant, and bell pepper in a flavorful tomato broth.
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 4 (14.5 ounce) cans chicken broth
  • 1 pound lentils, rinsed and drained
  • 2 medium zucchini, chopped
  • 1 small eggplant, peeled and chopped
  • 1 (14 ounce) can diced tomatoes with juice
  • 1 tablespoon dried parsley
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
Instructions:
  • Heat oil in an Instant Pot using the Saute function. Cook onion, bell pepper, and carrot until onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
  • Combine chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt in the pot. Seal the lid securely and set the pressure cooker to high for 20 minutes following the manufacturer's guidelines. Let the pressure naturally release for 10 to 15 minutes.
  • Safely release pressure following the manufacturer's quick-release directions for about 5 minutes. Unlock and lift the lid, then mix in lemon juice and zest.

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