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Lentil soup in white bowl with spoon and striped linen.
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Instant Pot Lentil Soup with Curry and Potatoes

Complete meal in one bowl, with warm and rich flavors.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 362kcal
Author Gary White

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup yellow onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 tsp. sea salt
  • 1 tsp. sugar
  • 1 Tbsp. garlic minced
  • 1 tsp. fresh ginger grated
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. curry powder
  • 1 lb. red potatoes cut into 1-inch pieces
  • 1 lb. green lentils
  • 8 cups chicken/vegetable broth divided
  • 14.5 oz. can tomatoes petite diced

Instructions

  • Using sauté setting – add oil to pot, along with onions, celery, and carrots. Cook for about 5 minutes, stirring frequently.
  • Add salt, sugar, garlic, ginger, vinegar, and curry powder – cook for 1 minute, stirring constantly to fully incorporate curry.
  • Then add potatoes, lentils, 6 cups of broth, and tomatoes. Mix well. 
  • Lock lid and cook for 15 minutes at high pressure. Once time is complete, quick-release pressure.
  • Then add 2 cups of broth and mix well. (This will help stop the potatoes from over-cooking.)
  • Serve and enjoy!

Nutrition

Calories: 362kcal | Carbohydrates: 57g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 1317mg | Fiber: 21g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 15.4mg | Calcium: 104mg | Iron: 7.6mg