Instant Pot Vegan Lentil Soup Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

Steps:

• Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
• Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

Steps:

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
• Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot.
• Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
• Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!