Soups are our go-to meals for busy nights – not only do they feed a large family easily, it’s wonderful to be able to make them quickly in our Instant Pot.
Even more… soups afford us the opportunity to use up produce – no matter what it is. Fresh Broccoli makes the most amazing Broccoli Soup. A head of Celery makes tasty Celery Soup…. then there is Sweet Potato {Meatless} Chili, and regular Lentil Soup.
You can freeze leftovers or keep them in mason jars in the fridge for quick, easy, on-the-go food all week long (even for work lunch!)
Lentils are one of our favorite pantry staples – we buy them in bulk at Vitacost along with our flour, and although they take a while to cook up on the stove, they cook relatively quickly in the Instant Pot – half the time.
What’s amazing about the Instant Pot is that once you lock the lid, you can virtually do ANYTHING you want for that time — forget having to monitor the stove, and ensure your kids are kept busy so that little hands aren’t digging in.
I LOVE that.
This recipe is entirely TOO easy and freezes up super. Our kids love to eat it with fresh, buttered rolls – you can pair with these Rosemary Rolls, Pretzel Rolls, or Sweet Potato Rolls – they all work great.
ALL of our ingredients were Organic ~ our local CSA Share gives us fresh {organic} produce each week… and Vitacost always has great prices in bulk on Organic Lentils – can’t use green? You can use any other Lentils, instead!
Checkout more recent Instant Pot Recipes… see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!