Name: Instant Pot Lentil Soup with Potatoes and Tomato Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, finely diced; 3 medium carrots, diced (peeled or not); 6 garlic cloves, minced; 4 cups (960 mL) low-sodium vegetable broth, more as needed; 1 pound baby potatoes, quartered (peel left on); 1 1/2 cups (300 g) French green lentils (Puy lentils); Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme; 1 (28-ounce/800 g) can whole peeled tomatoes, crushed by hand; 1 ½ teaspoons kosher salt; Freshly cracked black pepper to taste; 1/2 teaspoon Dijon mustard; 2 teaspoons aged balsamic vinegar

Ingredients

2 tablespoons extra virgin olive oil

1 large yellow onion, finely diced

3 medium carrots, diced (peeled or not)

6 garlic cloves, minced

4 cups (960 mL) low-sodium vegetable broth, more as needed

1 pound baby potatoes, quartered (peel left on)

1 ½ cups (300g) French green lentils (Puy lentils)

Bouquet garni: 2 bay leaves and a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme

1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand

1 ½ teaspoons kosher salt

Freshly cracked black pepper to taste

½ teaspoon Dijon mustard

2 teaspoons aged balsamic vinegar

Instructions

Step 1: Select the Sauté setting on the Instant Pot (normal or medium heat). After a few minutes, add the olive oil. Once hot, add the onion with a pinch of salt. Cook until golden and completely soft, about 6 to 8 minutes.

Step 2: Add the diced carrots and minced garlic with a pinch of salt and a few cracks of pepper. Cook until the carrots begin to soften, around 3 minutes.

Step 3: Pour in a small amount of vegetable broth to deglaze the pot, scraping up any browned bits. Add the remaining broth, lentils, quartered potatoes, bouquet garni, 1 ½ teaspoons kosher salt, and several cracks of pepper. Stir gently.

Step 4: Pour the crushed tomatoes (with juices) on top without stirring. This prevents tomatoes from sinking and triggering a burn notice. Carefully lower the can close to the pot to keep tomatoes resting on top.

Step 5: Secure the lid and set the valve to Sealing. Select the Pressure Cook (or Manual) setting on high pressure and set the timer for 12 minutes.

Step 6: When cooking completes, allow a natural pressure release for 10 minutes, then manually release any remaining steam.

Step 7: Open the pot, remove the bouquet garni, and stir in the Dijon mustard and balsamic vinegar. Taste and add more salt and pepper as desired. For a thinner consistency, add more broth and warm through before serving.

Tips & Variations

Use Puy lentils for the best texture, but green or brown lentils can work as well.

If you prefer a spicier soup, add a pinch of red pepper flakes during the sauté step.

Adding a squeeze of fresh lemon juice before serving can brighten the flavors.

Swap baby potatoes for sweet potatoes to introduce a subtle sweetness.

FAQs

Can I use other types of lentils?

Yes, while French green lentils (Puy lentils) hold their shape best, you can use brown or green lentils. Adjust cooking time slightly if needed, as some lentils cook faster.

What if I don’t have a bouquet garni?

If you don’t have fresh herbs for a bouquet garni, use 1 teaspoon each of dried parsley, rosemary, sage, and thyme tied in a small piece of cheesecloth or added directly to the pot and removed before serving.