• Skip to main content
  • Skip to primary sidebar
The Bettered Blondie
  • Search All Recipes
  • About Me
    • Work With Me
    • Disclaimer/Privacy Policy
  • Diet
    • Gluten Free
    • Dairy Free
    • Low Carb
    • Whole30
    • WW Friendly
  • Courses
    • Entrees
    • Breakfast
    • Snacks
    • Appetizer
    • Salad
    • Dessert
    • Soup
    • Sauces
    • Beverages
  • Friday Favorites
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Entrees

    Instant Pot Lentil Stew

    Entrees, Gluten Free, Instant Pot, Recipes, Soup, Vegetarian March 15, 2021

    Jump to Recipe Print Recipe

    Healthy, delicious and creamy lentil stew made in the Instant Pot in less than 30 minutes! This family-friendly recipe will be your new favorite easy weeknight meal. 

    Instant Pot lentil stew in two white bowls with spoons on the side and torn bread loaves

    What You Need:

    • Avocado Oil
    • Carrot
    • Onion
    • Celery
    • Potato
    • Garlic
    • Brown or Green Lentils
    • Fire Roasted Tomatoes
    • Chicken Broth
    • Bay Leaves
    • Oregano
    • Paprika
    • Cumin
    • Salt & Pepper
    • Parmesan Cheese

    Let's Make Lentil Stew:

    1. Turn Instant Pot to Sauté mode and add in the avocado oil. Once it is heated up, add in the carrots, onion, celery and garlic. Sauté for 2-3 minutes
    2. Add in the remaining ingredients (except the cheese) and stir. Place the lid on the Instant Pot and move valve to seal. Hit manual pressure (high) and set timer for 15 minutes
    3. Once timer goes off, do a quick release of the steam. Remove the bay leaves from the stew and stir in the parmesan cheese(if using)
    4. Serve and enjoy!
    Instant Pot Lentil Stew

    You Might Also Like:

    Instant Pot Chicken Pot Pie Soup

    Instant Pot Pad Thai 

    Sausage, Kale & Potato Soup 

    Curried Carrot & Butternut Squash Soup 

    This post may contain affiliate links. Please read my disclaimer. 

    Save to Pinterest!

    Instant Pot Lentil Stew

    Sara
    Healthy, delicious and creamy lentil stew made in the Instant Pot in less than an hour! This family-friendly recipe will be your new favorite easy weeknight meal. 
    4.88 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 261 kcal

    Ingredients
      

    • 1 Tbls Avocado Oil
    • 1 Carrot peeled & diced
    • 2 stalks Celery diced
    • 1 Small Yellow Onion diced
    • 1 Russet Potato peeled & diced
    • 3 cloves Garlic minced
    • 1.5 cups Brown Lentils or green
    • 14.5 oz Can of Diced Fire Roasted Tomatoes
    • 4 cups Chicken Broth
    • 2 Bay Leaves
    • 1.5 tsp Salt
    • ½ tsp Fresh Cracked Black Pepper
    • 1 tsp Oregano
    • ½ tsp Paprika
    • ¼ tsp Cumin
    • ¼ Grated Parmesan Cheese optional

    Instructions
     

    • Turn Instant Pot to Saute mode and add in the avocado oil
      Once it is heated up, add in the carrots, onion, celery and garlic
      Saute for 2-3 minutes
    • Add in the remaining ingredients (except the cheese) and stir
      Place the lid on the Instant Pot and move valve to seal
      Hit manual pressure (high) and set timer for 15 minutes
    • Once timer goes off, do a quick release of the steam
      Remove the bay leaves from the stew and stir in the parmesan cheese (if using)
      Serve and enjoy!

    Notes

    To keep this meal vegetarian, use veggie broth instead
    If you prefer to use the dump and go method, add in all the ingredients except the cheese and cook on high pressure for 18 minutes. Do a quick release. Remove the bay leaves and stir in the cheese 

    Nutrition

    Calories: 261kcalCarbohydrates: 43gProtein: 15gFat: 3gSaturated Fat: 1gSodium: 1284mgPotassium: 832mgFiber: 17gSugar: 4gVitamin A: 2133IUVitamin C: 19mgCalcium: 82mgIron: 5mg
    Keyword clean eating, gluten free, instant pot, soup
    Tried this recipe?Mention @thebetteredblondie
    « Roasted Radishes and Brussels Sprouts with Bacon
    Bacon Breakfast Skillet with Ranch Home Fries »
    9469 shares
    • Facebook
    • Twitter
    • LinkedIn
    • Email

    Stay Connected

    Reader Interactions

    Comments

    1. Vickie

      March 12, 2022 at 9:45 pm

      5 stars
      Love this recipe! I used low sodium vegetable broth (store bought) and through everything in the instant pot for 18 minutes. I didn't use any oil and added a tsp. of vegan Better Than Bullion for some added flavor instead of salt. Came out perfect and served it over some farro. I'll probably make some brown rice for tomorrow night's dinner. My husband had two servings and said this one was a keeper. Thank you!

      Reply
    2. Louise

      February 14, 2022 at 3:10 pm

      Love the recipe but would prefer it to be way less liquidy. How many cups of broth would you suggest to use rather than the 4 cups? ( I am still an Instant Pot novice). Thanks!

      Reply
      • Staci

        February 23, 2022 at 9:11 am

        I just add more lentils. Usually 2 cups makes it pretty thick and then you can always add more liquid if it’s too thick.

        Reply
    3. Shari

      November 07, 2021 at 1:42 pm

      5 stars
      This was delicious and super easy. I also added some spinach I had on hand. I'll keep this in steady rotation.

      Reply
    4. Jen

      March 19, 2021 at 1:15 pm

      5 stars
      I made this for our Sunday family dinner and everyone loved it! I have an 18 year old who is vegan, a husband who is gf & df and my daughter & I have a host of food intolerances and this stew was perfect in meeting all our needs plus it was DELICIOUS!!! The only substitute I made was using a vegetable broth instead of a chicken broth!

      Reply
      • Sara

        March 19, 2021 at 3:41 pm

        5 stars
        I am so glad that this soup worked for the whole family! Thank you for sharing 🙂

        Reply
    5. BW

      March 14, 2021 at 5:25 pm

      5 stars
      This recipe is phenomenal! My husband and I adopted a plant based diet 3 months ago and this meal is a tasty game changer! I was not the biggest lentil fan before trying this dish. It's delicious, nutrient packed and a breeze to make. Love serving on basmati rice when we want something extra satisfying. Thank you for sharing this!

      Reply
    6. Jennifer

      February 20, 2021 at 12:02 pm

      Could I use a sweet potato instead of russet?

      Reply
      • Sara

        February 22, 2021 at 7:34 am

        5 stars
        Yes, but it will be softer than a russet. Still delicious!

        Reply
    7. Linsay

      February 01, 2021 at 11:54 am

      5 stars
      It was my first time using my Instant pot so I really wasn't expecting much, but it's honestly delicious.
      Thanks for the recipe !

      Reply
    8. Mike

      January 17, 2021 at 8:09 am

      5 stars
      Skipped the oil, skipped the salt but the veggie broth i used had sodium in it anyway so it wasn’t completely bland. Believe it or not- it was still fabulous. Thank you so much for posting.

      Reply
      • Sara

        January 19, 2021 at 5:30 pm

        5 stars
        Glad you enjoyed it Mike!

        Reply
    9. Jamie O'Brien

      November 09, 2020 at 6:01 pm

      2 stars
      Good flavors, but it was way over cooked and turned into a dal, not a stew.

      Reply
    10. sarah watterson

      October 21, 2020 at 3:14 am

      5 stars
      Yummy! Thank you!

      Reply
    11. Michelle M

      September 15, 2020 at 7:59 am

      5 stars
      This is a great recipe as written. I'm a garlic lover and rarely salt anything so I added a little more garlic and a little less salt. Per the suggestion, I also used homemade vegetable broth (no salt added) and omitted the cheese to keep it vegan. My husband and I agreed the flavors weren't bland or overwhelming and everything was cooked perfectly. Next time, I might even add some spinach after it cooks and let it wilt before serving to get even more nutrients (even though there are already plenty in this recipe as it is!) This one's a keeper for us!

      Reply
      • Sara

        September 15, 2020 at 10:27 am

        5 stars
        So glad that you and your husband enjoyed the recipe Michelle, thank you for sharing!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi Loves! My name is Sara and I am the woman behind The Bettered Blondie. I have been creating healthy, easy and delicious home cooked meals in my kitchen for over 14 years. I am passionate about helping you make incredible meals that you can feel good about serving your family..

    More about me →

    Popular

    • The Best Gluten Free Peanut Butter Cookies
    • Low Carb Shrimp and Sausage Skillet
    • 3 Healthy Immune Boosting Juices
    • Whole30 + Keto Spicy Garlic Aioli

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 The Bettered Blondie