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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 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
  • 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 Pecorino Romano * 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 pecorino romano (if using)
    Serve and enjoy!

Notes

*Can also use parmesan if you prefer 
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: 261kcal | Carbohydrates: 43g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 1284mg | Potassium: 832mg | Fiber: 17g | Sugar: 4g | Vitamin A: 2133IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 5mg