Instant Pot Everything Soup

Instant Pot Everything Soup–an easy dump and go soup with lentils, vegetables, tomato sauce, corn and salsa. A random assortment of ingredients that creates a delicious and hearty meatless soup.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Everything Soup

This time of year I love eating healthy soup for lunch. I love how it warms me up and I’m able to get vegetables and lots of nutrition in a bowl. This recipe comes from Trisha Yearwood’s kitchen. I’ve made a few changes and transformed it into an Instant Pot recipe (you can also make it in the Crockpot). It’s an interesting combination of ingredients (hence the name) but it tastes so good…especially with a dollop of sour cream and a few croutons on top.

Ingredients and Substitution Ideas

• Vegetable broth–You can also use 4 teaspoons of Better than Bouillon Vegetable Base and 4 cups of water. Other options are chicken or beef broth.
• Brown lentils–you can also use red or yellow lentils but you’ll need to adjust the cooking time down to 1 minute.
• Carrots
• Celery
• Onion–I used yellow onion but you can also use white onion
• Dry thyme leaves–you can also use 3 sprigs of fresh thyme
• Bay leave
• Black pepper–or white pepper
• Tomato sauce–or marinara sauce
• Salsa–I used mild but you can use medium or hot if you’d like a little spice
• Corn–canned or frozen
• Parsley–I used fresh but you can also use dried
• Sour cream–you can also use a little heavy cream in each bowl
• Croutons–I used store bought but you can also make your own from scratch

Instructions

This is an easy dump and go recipe! The hardest part is chopping up the vegetables.

1. Add ingredients: Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into Instant Pot.
2. Pressure cook: Cover and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. 
3. Add remaining ingredients: Stir in the tomato sauce, salsa and corn. 
4. Serve: Ladle into bowls and top with parsley, sour cream and croutons. 

I like using the soup button for soups because it seems to be a little more gentle and keeps broths clear. If you don’t have a soup button you can use the manual/pressure cook button.

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Notes/Tips

• I used my 6 quart Instant Pot* but you can also make this in a 3 or 8 quart pot.
• You can easily double this recipe in the 6 or 8 quart pot. Double all the ingredients and keep the cooking time the same.
• You can halve this recipe. Halve all the ingredients and keep the cooking time the same.
• If you’d like you can add in some cooked chicken or browned ground beef into this soup.
• You can use 2 cans of tomato sauce and leave out the salsa, if you prefer.
• I love using Better than Bouillon Vegetable Base. It has such great flavor!
• You can leave out the lentils and add in rice in its place. If it is long grain white rice use a 5 minute pressure cooking time. If it is brown rice use a 22 minute pressure cooking time.
• You can leave out the lentils and use rinsed quinoa in its place. Use a 1 minute pressure cooking time with a 10 minute natural pressure release.
• You can leave out the corn and add peas in their place.
• Add in extra vegetables that you need to use up! This is a versatile soup that you can make your own.

More Healthy Instant Pot Soup Recipes…

Instant Pot 3-Item Beef Stew

Instant Pot Dolly Parton Diet Soup

Instant Pot “Eggcellent” Drop Soup

Instant Pot Whatever You Want Soup

Instant Pot “Free” Soup

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.