A Cold Day Calls for Comfort
My Favorite is Hearty Instant Pot Lentil Steww and On a chilly afternoon, I was craving something hearty, warm, and nourishing. I had just come back from a long walk, and the crisp air left me feeling the need for comfort. That’s when I remembered my go-to recipe: Hearty Instant Pot Lentil Stew. It’s been my favorite for as long as I can remember. Every time I make it, the rich flavors fill my kitchen, and I know I’m in for a satisfying meal.
The Magic of the Instant Pot
I love how simple this dish is, especially thanks to the Instant Pot. It’s a lifesaver on busy days! With just a few chopped vegetables, some fragrant spices, and French green lentils, this stew practically cooks itself. The best part is that it doesn’t take hours like traditional stews. After a quick sauté of onions, carrots, and garlic, I toss in the rest of the ingredients, set the timer, and let the Instant Pot do its thing.
A Vegan and Gluten-Free Delight
This lentil stew is not only delicious but also vegan and gluten-free. It’s packed with protein, thanks to the lentils, and full of flavor from the Dijon mustard and balsamic vinegar added at the end. I always crush the tomatoes by hand to get that perfect rustic texture. As the stew cooks, the aroma of herbs—thyme, rosemary, and parsley—fills the air, and I can’t help but feel excited for dinner.
A Meal That Warms the Soul
When the Instant Pot beeps, I know it’s time for the final touches. A quick stir of the balsamic vinegar and mustard gives the stew a lovely tang, and the chunks of potatoes and lentils are perfectly tender. I serve it in a deep bowl, with a slice of crusty bread on the side. The stew is rich and hearty, exactly what I needed to warm me up. Every bite feels like a hug, making it the perfect dish for cold days.
Table of Contents
Chef’s Notes-Hearty Instant Pot Lentil Steww
- These lentils hold their shape better during pressure cooking, providing a hearty texture and preventing the stew from becoming mushy.
- The Dijon mustard and balsamic vinegar added at the end brighten the stew and give it depth. Make sure to adjust these to taste, depending on how tangy you like your stew.
- To avoid the dreaded burn notice in the Instant Pot, do not stir the tomatoes into the lentils. Keep them on top of the mixture.
- Chop the vegetables and prepare the bouquet garni ahead of time to streamline the cooking process. You can store them in the fridge for up to two days.
- Add in extra veggies like celery, bell peppers, or even zucchini. This stew is flexible and can accommodate whatever you have on hand.
- If you prefer a thinner consistency, add more vegetable broth after cooking and warm through. This is especially important if reheating leftovers.
- This stew is great for batch cooking and freezes exceptionally well. Portion it out in airtight containers for up to 3 months.
Hearty Instant Pot Lentil Stew
Dive into this Hearty Instant Pot Lentil Stew! It’s not just any lentil soup; it’s a rich, flavor-packed, and wholesome meal that’s vegan and gluten-free. Perfect for meal prep and freezing, this dish is quick and easy thanks to the Instant Pot. Get ready to impress your taste buds with this delightful stew!
4
bowls15
minutes45
minutes320
kcal10
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
- Base Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion finely chopped
3 medium carrots chopped (peeled or unpeeled)
6 cloves garlic finely minced
- Broth and Vegetables
4 cups low-sodium vegetable broth add more if needed
1 pound small potatoes quartered (skin on)
- Lentils and Seasoning
1 1/2 cups French green lentils (Puy lentils)
Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, rosemary, sage, and thyme tied with kitchen twine
1 (28-ounce) can whole peeled tomatoes hand-crushed
1 ½ teaspoons kosher salt
Freshly ground black pepper to taste
- Finishing Touches
1/2 teaspoon Dijon mustard
2 teaspoons aged balsamic vinegar
Directions
- Adding Carrots and Garlic – Add the chopped carrots and minced garlic with another pinch of salt and some black pepper. Cook until carrots start to soften (about 3 minutes).
- Deglazing and Adding Ingredients – Pour in a bit of vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, quartered potatoes, bouquet garni, kosher salt, and several cracks of black pepper. Stir gently.
- Pressure Cooking – Secure the lid and set the valve to Sealing. Select the Pressure Cook setting at high pressure for 12 minutes. Allow a natural pressure release for 10 minutes after cooking.
- Final Touches – Manually release any remaining steam and open the pot. Remove the bouquet garni. Stir in Dijon mustard and balsamic vinegar. Taste and adjust seasoning with more salt and pepper if needed. For a thinner consistency, add more broth and stir until warmed through.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 50g
- Protein: 14g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 900mg
- Fiber: 15g
- Sugar: 8g
- Vitamin A: 120IU
- Vitamin C: 40mg
- Calcium: 10mg
- Iron: 25mg
FAQ-Hearty Instant Pot Lentil Stew
Can I use red or brown lentils instead of French green lentils?
French green lentils are preferred for this recipe because they hold their shape well, but if you use red or brown lentils, reduce the cooking time by a few minutes, as they cook faster and tend to break down more easily.
How do I prevent the stew from sticking or triggering the burn notice in my Instant Pot?
Make sure to deglaze the pot after sautéing the vegetables with a bit of broth and avoid stirring the crushed tomatoes into the rest of the ingredients—keep them on top.
Can I make this recipe without an Instant Pot?
Yes! You can make this stew on the stovetop by following the same steps. Simmer the lentils and vegetables in a large pot on low heat for 35-45 minutes, or until the lentils and potatoes are tender.
What can I serve with this lentil stew?
This stew pairs well with crusty bread, a green side salad, or even over a bed of rice for a heartier meal.
Can I add meat to this vegan recipe?
If you prefer a non-vegan version, you can add browned sausage or chunks of ham before pressure cooking. However, it is designed to be hearty and satisfying without meat.
