Creamy and delicious stew. perfect for a quick dinner on a cold day.
Instant Pot Lentil Stew
Creamy and delicious stew perfect for a quick dinner on a cold day.
Equipment
- 1 Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 carrot peeled and diced
- 2 stalks celery diced
- 1 onion diced
- 1 russet potato peeled and diced
- 4 cloves garlic minced
- 1.5 cups brown lentils
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 1.5 tsp salt
- .5 tsp black pepper
- 1 tsp oregano
- .25 tsp cumin
- .25 cup grated Parmesan cheese
Instructions
- Turn Instant Pot to Saute mode and add in the avocado oil. Once it is heated up, add in the carrots, onion, celery and garlic. Saute for 2-3 minutes1 tbsp olive oil, 1 carrot, 2 stalks celery, 1 onion, 4 cloves garlic
- Add in the remaining ingredients (except the cheese) and stir. Place the lid on the Instant Pot and move valve to seal.Hit manual pressure (high) and set timer for 15 minutes.1 russet potato, 1.5 cups brown lentils, 1 can diced tomatoes, 4 cups chicken broth, 2 bay leaves, 1.5 tsp salt, .5 tsp black pepper, 1 tsp oregano, .25 tsp cumin
- Once timer goes off, do a quick release of the steam. Remove the bay leaves from the stew. Top with a little Parmesan cheese and enjoy!.25 cup grated Parmesan cheese
Notes
To keep this meal vegetarian, use veggie broth instead
If you prefer to use the dump and go method, add in all the ingredients except the cheese and cook on high pressure for 18 minutes. Do a quick release. Remove the bay leaves and stir in the cheese
Nutrition
Calories: 235kcalCarbohydrates: 37gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 550mgPotassium: 830mgFiber: 13gSugar: 4gVitamin A: 1428IUVitamin C: 12mgCalcium: 94mgIron: 4mg
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