I made this soup in my Instant Pot last night and it came out delicious, so I naturally wanted to share it with all of you. My family has decided to try (and stick to) a one night a week Meatless night, so this was our first week. The soup is not vegan, but I suppose if you use Vegetable Stock instead of Chicken Stock, it would be! It always amazes me how quick dried beans cook up in the pressure cooker! It’s fast, simple, very economical to make, and I fed 4 of us and still have plenty of leftovers for lunches.
Equipment Necessary
- 6 Qt or Larger Electronic Pressure Cooker
- Handheld Immersion Blender (Optional)
Ingredients
- 1 lb. bag of dried Lentils (I used green, but there are yellow if you prefer those!)
- 1 Pkg fresh whole Mushrooms, washed well and quartered
- 1 lb. bag of frozen Carrots (or fresh, washed and sliced)
- 1 large Onion, diced
- 2 stalks Celery, washed and cut into chunks
- 28 Oz can of crushed Tomatoes (or fresh chunked)
- 1 Teaspoon Italian Seasoning (or 1/2 Teaspoon each of Dried Basil and Oregano)
- 3 Tablespoons minced Garlic
- 4 Cups Reduced Sodium Chicken or Vegetable Stock
- Black Pepper
- Fill Pressure Cooker with Lentils, Mushrooms, Carrots, Onion, Celery, Garlic, and Seasonings.
- Add Stock and Tomatoes, and stir gently. Just make sure everything in the pot is mixed into the liquids. (Essential for pressure cooking!!)
- Cook on High Pressure for 18 minutes with Quick Release.
- (OPTIONAL) Use an immersion blender to Puree finished soup. (My son doesn’t like the texture of Lentils, so I do this to make it more palatable for him.)
- If desired, serve with Parmesan (or your favorite cheese) and bread (French, Sourdough, etc) YUM!
NOTE: This recipe is very similar to my Pressure Cooker Pea Soup
As I mentioned, this makes a whole pot (6 quarts) of soup, which is great for leftovers or freezing. If you don’t need so much, you can easily half it for a more manageable size. Please leave your comments below if you have any questions. Enjoy!!
Suzy
Money Saving Kitchen 