u003cstrongu003eWhat is the ratio of water to lentils in instant pot?u003c/strongu003e

The lentils are being added to this soup uncooked so it’s important to make sure you have enough liquid to properly cook the lentils. For cooking lentils, the best ratio is 1 part lentils to 3 parts water. However, in this soup we are cooking a lot veggies as well so we add considerably more liquid before cooking.

u003cstrongu003eDo you need to soak lentils before pressure cooking?u003c/strongu003e

Not in this recipe! Other recipes might call for this, but this instant pot lentil soup recipe does not call for the lentils to be soaked beforehand which makes it a breeze to throw together!

u003cstrongu003eHow do you make soup with instant pot?u003c/strongu003e

Soup made in the instant pot is usually started on theu003cstrongu003e u003c/strongu003esauté setting to get the initial veggies or other ingredients started, and then the rest of the ingredients and liquids are added to the pot, stirred together, and cooked on a high pressure for about 12 minutes or until done. The instant pot makes weeknight dinners super easy to throw together!

Creamy Vegan Instant Pot Lentil Soup

Ingredients

Units Scale

2 tablespoons olive oil
1 small white onion, diced
1 cup sliced carrots
1 cup sliced celery
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
1 cup uncooked green lentils
2 (15 oz.) cans garbanzo beans, drained
6 cups vegetable broth
1 (15 oz.) can full-fat coconut milk
2 dried bay leaves
3-4 cups freshly chopped kale
1 teaspoon white balsamic vinegar
Kosher salt
fresh cracked pepper

Instructions

Heat olive oil in the instant pot on the saute function.
Add onion, carrot, and celery along with a couple pinches of salt and pepper.
Cook, stirring frequently for about 6 minutes.
Add garlic, oregano, thyme, and sage. Cook, stirring frequently for about 1 minute.
Add lentils, garbanzo beans, veggie broth, coconut milk, and a couple large pinches of salt and pepper. Stir until well combined. Add bay leaves.
Seal instant pot and cook on high pressure for 12 minutes. Then manually release the steam.
Stir in kale and white balsamic vinegar. Season to taste with salt and pepper and enjoy!
Garnish with fresh chopped parsley and red pepper flakes and enjoy! Feel free to add some shaved vegan Parmesan cheese as well for a nutty flavor.

Equipment

instant pot

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measuring cup

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Notes

Don’t worry about this lentil soup tasting like coconut milk! Full-fat canned coconut milk adds a delicious creamy texture to this soup but it won’t taste a bit like coconut – promise. The herbs and garlic along with the mirepoix flavor the coconut milk in such a way that the subtle coconut flavor is completely masked, but the creamy texture shines through. Coconut milk is my favorite way to make my soup thick and creamy while keeping it dairy free.
Season moderately. I usually add salt and pepper along with each group of ingredients. I recommend using Kosher Salt to season this soup and seasoning it moderately. This will help boost the flavors a ton!
If you want a brothy soup, add more vegetable broth. The coconut milk does a great job of thickening the soup but if you prefer a thinner broth, feel free to add more veggie broth as desired.

Author: Kylie
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1/8 of the soup
Calories: 298
Sugar: 3.6 g
Sodium: 753.3 mg
Fat: 12.1 g
Carbohydrates: 37.8 g
Fiber: 8.8 g
Protein: 12.8 g
Cholesterol: 0 mg