Description
This hearty Instant Pot Lentil Stew combines smoky bacon, fresh vegetables, and protein-packed green lentils in a flavorful tomato and chicken broth base. Ready in just under an hour, it’s a comforting one-pot meal perfect for busy weeknights.
Ingredients
Scale
Meat
- 6 strips bacon, cut into small pieces
Vegetables
- 1/2 medium onion, chopped
- 2 medium carrots, peeled and chopped small
- 2 sticks celery, chopped small
- 3 cloves garlic, minced
Pantry
- 1 pound uncooked green lentils
- 1 (14 fluid ounce) can tomato sauce
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Cook Bacon: Cut the bacon into small pieces using kitchen shears. Add the bacon to your Instant Pot and press the sauté button. Cook, stirring occasionally, until the bacon is just about crispy and the fat has rendered out.
- Sauté Vegetables: While bacon is cooking, chop the onion, carrots, and celery. Add these vegetables to the Instant Pot once the bacon is ready. Continue sautéing for 4-5 minutes until vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Lentils and Seasonings: Add the uncooked green lentils, tomato sauce, chicken broth, smoked paprika, and ground cumin. Stir well to combine, making sure nothing is sticking to the bottom of the pot.
- Pressure Cook: Close the Instant Pot lid and set the valve to the “sealing” position. Set the timer for 15 minutes on high pressure. It will take about 10-15 minutes for the Instant Pot to reach pressure.
- Release Pressure: When the cooking time is up, allow a natural pressure release for 15 minutes, then carefully perform a quick release to release any remaining pressure.
- Season and Serve: Open the lid and season the stew with salt and pepper to taste. If you prefer a soupier consistency, add more chicken broth and press the sauté button to warm it through before serving.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Green lentils hold their shape well; if you prefer softer lentils, soak them for an hour before cooking.
- Add a dash of hot sauce for some extra heat if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This stew freezes well; thaw overnight in the fridge before reheating.
