Instant Pot Lentil Soup

Ingredients

• 1.5 cups dryBrown lentils$1.80
• 1 canCanned tomatoes$1.20
• 3Carrots$1.20
• 1Onion$0.90
• 4 cupsVegetable broth$2.00
• 1 tbspOlive oil$0.21
• 2Celery stalk$0.34
• 3Garlic cloves$0.13
• 1 tspSalt—
• 1/2 tspBlack pepper$0.06
• 1 tspDried oregano$0.13
• Total for 4 servings$7.97

Most of the cost is vegetable broth ($2.00) and brown lentils ($1.80). With oil, spices and staples already at home, the shop drops to about $2.76. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Rinse the brown lentils under cold running water in a fine-mesh strainer and pick out any debris. Finely dice the onion, carrots, and celery stalk, and mince the garlic cloves.
2. Select the Sauté setting on high heat, add the olive oil, and warm for 1 minute until shimmering. Add the onion, carrots, and celery stalk and sauté for 4 to 5 minutes until the vegetables soften and become translucent.
3. Add the garlic cloves and dried oregano and cook on Sauté for 1 minute until fragrant. Press Cancel to turn off Sauté, pour in the vegetable broth while scraping any browned bits from the bottom of the pot, then stir in the brown lentils, canned tomatoes, salt, and black pepper.
4. Lock the lid in place, turn the steam valve to Sealing, and pressure-cook on High for 12 minutes. Let the pressure release naturally for 5 minutes, then turn the valve to Venting to quickly release any remaining steam until the float valve drops completely.
5. Remove the lid and stir the soup thoroughly. Mash a ladleful of lentils against the side of the pot with a wooden spoon for 1 to 2 minutes until the broth thickens slightly to your liking.
6. Ladle the hot soup into deep bowls and serve immediately.