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Hearty Lentil Vegetable Stew – 8 QT Instant Pot Pressure Cooker

If you don’t have the 8 QT cut the recipe in half and make it in the 6 QT.**
5 from 1 vote

Ingredients
  

  • 4 cup onions
  • 3 cup diced or sliced carrots
  • 2 cups diced celery
  • 4 cups peeled diced potatoes – I I like Yukon Gold potatoes
  • 3 cups green/brown lentils – rinsed and drained
  • 1 cup red lentils – rinsed and drained
  • 8 cups low sodium vegetable broth – store bought or homemade – I use Engine2 brand from Whole Foods Market
  • 2 cups water
  • 2 cans (14.5 oz eacdiced fire roasted tomatoes – I like Muir Glen Organic no salt added
  • 4 teaspoons Herbs de Provence seasoning mix*
  • 1 tablespoon Table Tasty Salt Substitute or your favorite salt substitute
  • Freshly ground black pepper to taste
  • 1 tablespoon Sweet Paprika
  • Reserve the following to add after the pressure comes down:
  • 2 cups frozen peas
  • 2 tablespoons balsamic vinegar
  • 1-2 teaspoons more Herbs de Provence

Instructions
 

  • Set the 8 qt Instant Pot pressure cooker to saute – when hot add the onions, carrots and celery and a couple tablespoons of the low sodium vegetable broth. Saute just until vegetables are no longer raw – 3-4 mintues – they are going to cook when under pressure so we are just giving them a little head start.
  • Add the potatoes, green lentils, red lentils, vegetable broth, water, fire roasted tomatoes, Herbs de Provence, Table Tasty, freshly ground black pepper and sweet paprika to the pot. Put the lid on and make sure the venting valve is turned to sealing. Set the time to 6 minutes high pressure.
  • Let the pressure come down naturally, then open the lid carefully tipping the lid away from you. Add the frozen peas, balsamic vinegar and a little additonal Herbs de Provence to boost the flavor. I always taste it and then decide how much to add. Put the lid back on and let the peas get good and hot.

Notes

A Nutmeg Notebook Recipe
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