This lentil soup made in the instant pot is absolutely flavorful and delicious. It is quick and easy to make with vegetables at hand. It is a dump-and-go recipe and there is no need to saute the ingredients. Lentil soup is a perfect make-ahead vegan and gluten-free one-pot meal for the days you crave comfort food.
Rinse the lentils thoroughly well with cold water.
Add all the ingredients except spinach and canned tomatoes and give it a good mix. (If you are using fresh diced tomatoes add them)
Close and lock the instant pot lid with the pressure valve in the sealing position.
Pressure cook on high-pressure mode for 12 minutes.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by turning the knob on venting position until the silver pin drops.
Add the spinach, canned tomatoes and give it a good mix.
Adjust salt and pepper to taste.
Notes
If you are using canned tomatoes then add them at the end along with spinach.