Instant Pot Lentil Soup Is Fragrant, Filling, and Oh-So Easy

Prep: 5 mins

Cook: 35 mins

Difficulty: Easy

Servings: 8 Servings

Over a decade ago, at a New York City deli, I had my first taste of good lentil soup. The fragrant, slightly smoky broth was filled with tender (not mushy!) lentils, and strewn with ribbons of bright spinach and thick-cut carrots and celery. Just the thought of that soup warms me with comfort, and I never settle for anything less when I make my own version at home.

Ingredients

1 medium yellow onion
3 medium celery stalks
3 medium carrots
3 cloves garlic
2 cups French or green lentils
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (32-ounce) boxes low-sodium vegetable or chicken broth
1 (15-ounce) can fire-roasted diced tomatoes
5 ounces baby spinach (about 5 packed cups)

Instructions

Prepare the following, placing them all in a 6-quart or larger Instant Pot or electric pressure cooker: Dice 1 medium yellow onion and 3 medium celery stalks, peel and cut 3 medium carrots into 1/2-inch thick rounds, and mince 3 garlic cloves.
Add 2 cups lentils, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 boxes vegetable or chicken broth, and 1 can fire-roasted diced tomatoes and their juices. Stir to combine.
Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 15 minutes. It will take about 20 minutes to come up to pressure.
When the cook time is up, quick release the pressure. Add 5 ounces baby spinach and gently stir to combine.