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Instant Pot Lentil Stew Recipe

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This Instant Pot Lentil Stew has fantastic flavor and is hearty, delicious, and filling! Great to meal prep, make ahead, or batch cook for lunch – this meatless soup is vegan, vegetarian, and gluten free.

This plant-based pressure cooker lentil stew is loaded with vegetables, spices, and dried lentils for a hearty fall or winter meal. Serve with a slice of simple vegan rosemary focaccia bread and a giant spinach side salad, and lunch or dinner is served.

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Lentil stew is one of my absolute favorite soups to make, and it couldn’t be easier in the Instant Pot! I always keep a stash of dried lentils in my cupboard (red, brown, green, and black), as they are cost efficient and go a long way.  A pound of lentils is around $1-2 (maybe a little on the higher end nowadays!) and can make 8 servings of stew. When I am making a big batch of stew for dinner, this is one of my go-to recipes.

This is a hearty pressure cooker lentil stew that is great for a hearty lunch or a light dinner. It’s filling, delicious, and meat free! 

This Instant Pot Lentil Stew Recipe Is

  • Warming
  • Earthy
  • Savory
  • Simple to Make
  • Vegetarian/Vegan
  • Gluten Free
  • Great for Meal Prepping
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What’s In Pressure Cooker Lentil Stew Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Carrots, Celery, Onion, Garlic
  • Brown Lentils: I love using brown lentils in recipes like this, because they are heartier than red lentils and keep their shape better.
  • Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
  • Bay Leaves: I always add bay leaves to every bean soup I make
  • Extra virgin olive oil
  • Diced tomatoes
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How Do I Make Lentil Stew in the Instant Pot?

  • Add the olive oil, onions, and garlic to the Instant Pot. Set to ‘Sauté’ Mode and sauté for 4 to 5 minutes until vegetables begin to turn translucent.
  • Add the carrots, celery, bay leaves, sweet potato, Herbs de Provence, vegetable stock, diced tomatoes, salt, pepper, and dried lentils to the pot.
  • Seal Lid, and cook on ‘Pressure Cook/Manual’ (depending on your model) for 15 minutes. When finished cooking allow the Instant Pot to naturally release for 10 minutes. After 10 minutes, quick release the remainder of the pressure carefully. 
  • Discard the bay leaves. Stir, taste, and adjust seasoning as needed, adding more salt or pepper as desired.
  • Serve hot, with an extra drizzle of olive oil before serving.  Enjoy!

Make This Easy Lentil Stew In Your Instant Pot

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.

I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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More Cozy Instant Pot Recipes You May Enjoy

Share This Vegetarian Lentil Stew Recipe!

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Instant Pot Lentil Stew

This Instant Pot Lentil Stew has fantastic flavor and is hearty, delicious, and filling! Great to meal prep, make ahead, or batch cook for lunch – this meatless soup is vegan, vegetarian, and gluten free.
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Natural Release Time 10 minutes
Total Time 55 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 277 kcal

Ingredients
  

  • 2 tablespoons olive oil plus extra for drizzling
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 4 stalks celery chopped
  • 1 sweet potato peeled and diced
  • 1 14-ounce can Diced Tomatoes
  • 3 bay leaves
  • 1 tablespoons Herbes de Provence
  • 1 tablespoon balsamic vinegar
  • 10 cups Vegetable Stock
  • 1 lb brown lentils dried
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper

Instructions
 

  • Add the olive oil, onions, and garlic to the inner pot of the Instant Pot. Set to ‘Sauté’ Mode and sauté for 4 to 5 minutes until vegetables begin to turn translucent.
  • Add the carrots, celery, bay leaves, sweet potato, Herbs de Provence, vegetable stock, diced tomatoes, balsamic vinegar, salt, pepper, and dried lentils to the pot.
  • Seal Lid, and cook on 'Pressure Cook/Manual' (depending on your model) for 15 minutes. When finished cooking allow the Instant Pot to naturally release for 10 minutes. After 10 minutes, quick release the remainder of the pressure carefully.
  • Discard the bay leaves. Stir, taste, and adjust seasoning as needed, adding more salt or pepper as desired.
  • Serve hot, with an extra drizzle of olive oil before serving.  Enjoy!

Video

Nutrition

Calories: 277kcalCarbohydrates: 45gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 329mgPotassium: 751mgFiber: 19gSugar: 4gVitamin A: 7884IUVitamin C: 6mgCalcium: 66mgIron: 5mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 3 votes (1 rating without comment)

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