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Instant Pot® Lentil Pumpkin Soup

Prep Time5 mins
Cook Time15 mins
Servings: 4
Calories: 295kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula or Spoon
  • Hand Blender or Regular Blender

Ingredients

  • 2 Tbsp  Olive Oil
  • 0.5 Cup  Carrots, Diced
  • 0.5 Cup  Onion, Diced
  • 0.5 Cup  Celery, Diced
  • 1 Cup Red Lentils
  • 2 cups  Pumpkin, raw, cubed
  • 1 tsp  Dried Basil
  • 0.5 tsp  Salt
  • 0.25 tsp  Pepper
  • 0.25 tsp  Ground cumin
  • 4 cups  Vegetable Broth
  • 1 cup  Water

Instructions

  • Add the olive oil, carrots, onion and celery to the Instant Pot® bowl and press the saute button. Let the veggies cook, stirring occasionally, for about 5 minutes.
  • Add the remaining ingredients to the Instant Pot® and stir briefly. Cover the pot and seal, making sure te pressure valve is set to “seal”. Press the “Manual” button and set the timer for 15 minutes. Let the soup cook!
  • Once the Instant Pot® is done cooking, let the pressure naturally release for 10 minutes and then open the steam valve to manually release the remaining steam. Puree the soup using an immersion blender or a regular blender.
  • Serve topped with soup cream or a sprinkle of basil. Enjoy hot!