Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)

This Instant Pot vegetable soup with sweet potatoes and lentils is sweet, savory, and hearty. Made with wholesome, clean ingredients, this easy soup recipe is vegan and gluten-free.

Course Soup

Cuisine American

Keyword easy dinner recipe, Instant Pot, instant pot lentil soup, instant pot vegetable soup, vegan recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 214kcal

Author Abbey Rodriguez

Ingredients

1 tablespoon avocado oil
1 small onion chopped
3-4 small sweet potatoes cubed
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon dried basil
4 cups vegetable stock
16 oz tomato sauce (1 jar)
¼ cup white cooking wine
1 cup uncooked lentil beans
2 cups frozen vegetable blend peas, carrots, corn, beans
1 cup fresh spinach optional

Instructions

Press "Saute" button on Instant Pot. Add avocado oil. Pour in onions and sweet potatoes. Cook 3-4 minutes until fragrant. Press "Keep Warm/Cancel" button, and stir in salt, pepper, and basil. Pour in vegetable stock, tomato sauce, wine, lentil beans, and frozen veggies.
Lock lid, flip the valve to "Sealing" and set to for 12 minutes on "Manual" high pressure.
When finished and Instant Pot beeps, flip valve to "Venting" and let steam quick release.
Allow soup to rest for 2-3 minutes. Stir in fresh spinach if desired. Serve while warm with favorite toppings or bread. Enjoy!

Notes

The flavor develops more over time, making this an ideal leftover. Store in an airtight container for up to 1 week, or freeze for meal prep.

Nutrition