Instant Pot Creamy Red Lentil Soup


  1. 2 tablespoons olive oil
  2. 1 cup diced onion
  3. 1 cup diced carrots
  4. .5 cup diced celery
  5. 5 cloves garlic minced
  6.  16 ounces cans tomatoes
  7. 1 quart reduced-sodium vegetable broth
  8. 2 cups water
  9. 1.5 cups red lentils, rinsed
  10. 1 teaspoon ground cumin
  11. 1/2 teaspoon dried thyme
  12. 1 teaspoon salt
  13. 1/2 teaspoon freshly ground black pepper
  14. 2 cups fresh baby spinach, coarsely chopped
  15. 1 tablespoon red wine vinegar
  1. Select Browning/Sauté and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saut. for about 5 minutes until tender.
  2. Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
  3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. 
  4. When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to purée the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
  5.  Select Simmer/Sauté and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.