Instant Pot Lentil Stew

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.

Course Main Course

Cuisine American

Keyword clean eating, gluten free, instant pot, soup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 261kcal

Author Sara

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