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Instant Pot Lentil Stew

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 

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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. 
4.89 from 26 votes
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
  • 1/2 tsp Fresh Cracked Black Pepper
  • 1 tsp Oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cumin
  • 1/4 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

17 Comments

  1. 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!

  2. 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!

    1. 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.

  3. 5 stars
    This was delicious and super easy. I also added some spinach I had on hand. I’ll keep this in steady rotation.

  4. 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!

  5. 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!

  6. 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 !

  7. 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.

  8. 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!

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