Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation

Ingredients

Sauté

• 1 tablespoon olive oil (or dry sauté for no added oil)
• 1 small onion, minced
• 1 clove garlic, minced

Soup

• 1 medium potato, peeled and cubed
• 1 small sweet potato, peeled and cubed
• 2 medium carrots, cubed
• 1 cup lentil blend (autumn blend, pachraya massoor, or mix of yellow split peas, red lentils, Beluga lentils and brown lentil)
• 5 cups water
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon marjoram

½ teaspoon smoked paprika

• ¼ teaspoon rosemary powder (or 1 teaspoon dried whole rosemary)
• After cooking:
• ¼ cup nutritional yeast
• salt and pepper, to taste

Directions

Instant Pot Instructions

1. Turn on the Instant Pot and use the sauté function. Heat the olive oil, then sauté the onion until translucent. Add the garlic and sauté a minute or two more.
2. Turn off the sauté function and add all the soup ingredients. Put the lid on and make sure the vent is closed. Press the manual button and set to cook for 10 minutes.
3. Once the cooking time is over, allow it to release the pressure naturally. You’ll know when you can open the lid because the little silver dot will no longer be up.
4. Stir in the after cooking ingredients and serve yourself a big bowl. I like to have a big piece of crusty bread with it.