Easy Vegan Instant Pot Recipe

Easy Vegan Instant Pot Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3-4 servings 1x

Category: Dinner, Lunch

Method: Instant Pot

Cuisine: American

Diet: Vegan 

Description

This lentil and vegetable soup is one of my go-to instant pot meals. It’s very versatile—you’re welcome to swap in your favorite veggies or anything that’s about to go bad in the fridge.

Ingredients

    2 tablespoons of oil (any cooking oil will do)

    1 yellow onion, chopped

    5 cloves garlic, minced

    4 carrots, chopped

    4 stalks celery, chopped

    6 cups of water, or more if needed

Vegan Lentil Bolognese Sauce

    3 vegetable bouillon cubes

    ½ cup of green lentils

    ½ cup of quick-cook barley

    4 red potatoes, chopped

    1 cup of broccoli florets

    ½ teaspoon red pepper flakes (if you like it spiiiiicy)

    1 teaspoon of oregano

    ½ cup of diced tomato

    salt to taste

    2 cups of kale, chopped

    optional: Sriracha for garnish

Instructions

    Set your Instant Pot to “Sauté” and add the oil, onion, garlic, carrots, and celery. Allow to sauté until the onions are translucent.

    Add the water, bouillon cubes, lentils, barley, potatoes, broccoli, tomato, red pepper flakes, and oregano. Using manual mode, set your Instant Pot to 8 minutes. Release pressure immediately when complete.

    Taste and add salt if needed. Stir in the kale and allow to soften in the hot soup for a minute or two before serving.

Healthy Vegan Mac & Cheese

    Serve and garnish with Sriracha (if you like spice).