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Lentil & Yam Soup in an Instant Pot

This is a favorite soup in our house and we've made it in both a 6-quart and an 8-quart Instant Pot.
Here's the timing for each:
Total Instant Pot Time in an 8-quart
Time to come to pressure: approx. 30 minutes
Cooking time: 12 minutes
NPR: 10 minutes
QR (Quick Release) to release the rest of the pressure: approx. 3 minutes
Total Instant Pot time in an 8-quart: approx. 55 minutes
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Total Instant Pot time in a 6-quart
Time to come to pressure: approx. 25 minutes (note: when we used the 6-quart, we used semi-frozen vegetable broth, so your time may vary)
Cooking time: 12 minutes
NPR: 10 minutes
QR (Quick Release) time to release the rest of the pressure: approx. 3 minutes
Total Instant Pot time in a 6-quart: approx. 50 minutes
Course Soup
Cuisine American
Keyword Instant Pot, No oil, Soup, Vegan, Vegetarian, WFPB, Whole Food Plant Based
Servings 6
Calories 249kcal
Author Vicky

Equipment

  • Electric pressure cooker

Ingredients

  • 1 medium yellow onion chopped
  • 1 stalk celery sliced
  • 4 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper freshly ground
  • ½ teaspoon red pepper flakes
  • 1 cup green lentils
  • 16 ounces yams peeled and chopped
  • cups vegetable broth preferably homemade
  • 1 cup water
  • 14 ounces canned diced tomatoes with juice
  • 4 ounces baby spinach washed and well dried

Instructions

  • Add all the ingredients to the inner liner of your Instant Pot, with the exception of the baby spinach, and stir.
  • Close and lock the lid ensuring the Pressure Valve is in the Sealing position.
  • Select the Soup/Broth mode and set the cooking time for 12 minutes.
  • Once cooking time is complete, allow a 10-minutes NPR (Natural Pressure Release) and then release the rest of the pressure by carefully turning the Pressure Valve from Sealing to Venting.
  • When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.
  • Carefully remove the inner liner to heatproof surface.
  • Add the spinach and stir until everything is well combined and the spinach has wilted.
  • Serve immediately or refrigerate or freeze for later use.