This easy "dump-and-go" Instant Pot lentil soup is made with healthy veggies, curry powder, and a touch of peanut butter for added creaminess and flavor. Comforting, totally delicious, and a great addition to weekly meal prep! Gluten-free and oil-free.
1(14 oz) cancrushed or diced fire-roasted tomatoes
1cupvegetable broth
⅓cupnatural peanut butter, salted
1cupfrozen peas
1 ½ teaspoonsfine sea salt
1tablespoontamari, optional
For serving (optional):
lime wedges
Instructions
In the insert of a 6-Quart or larger Instant Pot, combine all ingredients except the broth, peanut butter, peas, salt, and tamari. Stir well.
Secure the lid, and set to sealing. Cook on normal/manual high pressure for 10 minutes. It will take approx. 15 minutes for the Instant Pot to come to pressure, then the countdown timer will begin.
While the soup is cooking, heat the 1 cup of broth on the stovetop or in the microwave until hot. Add the peanut butter and stir until smooth and fully incorporated. Set aside.
When the Instant Pot beeps and the 10 minutes is up, carefully quick release the pressure (this will take 2 to 3 minutes). Remove the lid. Add the green peas and salt, and stir. Add the peanut butter-broth mixture, and stir again.
Taste and season with tamari or more salt, if desired. Let cool for a few minutes, then serve with lime.
Notes
In case you missed them, be sure to check out the FAQs in the post for a few tips.Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days.This soup is also freezer-friendly.