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Easy Slow Cooker Lentil Soup Pressure Cooker Style

This hearty, pressure cooker lentil soup is packed with veggies and flavor, making it a cozy, hands-off meal for busy days.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Medium yellow onion chopped fine
  • 1 cup Celery chopped
  • 2 cups Carrots chopped
  • 2 cloves Garlic minced or grated fine
  • 2 teaspoons Kosher salt divided
  • 1.5 cups Dry green or brown lentils rinsed and picked over
  • 1 can Petite-diced tomatoes
  • 6-8 cups Vegetable or chicken stock
  • 1 Large bay leaf or 2 small
  • 4 cups Baby spinach
  • 1 splash Red wine vinegar

Equipment

  • 1 Pressure cooker 6-quart
  • 1 Immersion blender or regular blender

Method
 

Instructions
  1. Turn your pressure cooker to sauté mode and add a tablespoon of olive oil.
  2. Add chopped onion with a pinch of salt and cook for 8 minutes until soft.
  3. Cancel sauté mode and add celery, carrots, garlic, remaining salt, lentils, diced tomatoes, stock, and bay leaf.
  4. Stir everything together for even broth distribution.
  5. Seal the lid and set pressure cooker timer (manual or soup mode).
  6. After cook time, allow natural release for 15 minutes before opening lid.
  7. Carefully open lid, remove bay leaf.
  8. Stir in red wine vinegar.
  9. If soup is too thick, add additional broth to thin to desired texture.
  10. Use immersion blender for 5–10 seconds to create partial creaminess while leaving texture.
  11. Stir in spinach to wilt.
  12. Serve with drizzle of olive oil and desired toppings.
  13. Leftover tip: refrigerate for up to 4 days or freeze in individual portions.

Notes

For a fully vegan version, use vegetable stock and skip any animal-based toppings. Don't forget that vinegar splash for final flavor lift!