When the lid comes off, hit the Keep Warm/Cancel button and then hit Sautéagain and adjust so it’s on the More or High setting. When done, allow a 10-minute natural release followed by a quick release.

Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like-kale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted. Secure the lid, hit the Cancel button followed by the Manual or Pressure Cook button High Pressure for 20 minutes. Swap in vegetable broth for the chicken broth.Ībsolutely. The 18 minute wait is the time the lentils take to cook. Lentil soup of course also needs lentils. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :) Yes-but any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes.

Lentil soup is packed with veggies and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan!