Ingredients (~9 servings)
- 9 slices thick-cut bacon, roughly chopped
- 1 large onion, chopped
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 4 cloves garlic, minced
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp smoked paprika
- 3/4 tsp ground black pepper
- 3/4 tsp ground coriander
- 1/2 tsp chili powder
- 3 Tbsp tomato paste
- 6 cups reduced-sodium beef broth
- 3 cups water
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cups dried lentils (~1 lb 3 oz), sorted and rinsed
Cook the Bacon in the Instant Pot
Press the “Saute” button on the Instant Pot and let it heat up for ~1 minute.
Add the 9 slices of chopped bacon and cook until the bacon is fully rendered and crispy, stirring occasionally.
This usually takes ~6-8 minutes.
Once cooked, remove the bacon to a paper towel-lined plate to drain.
Cook the Aromatics in the Bacon Fat
Discard all but 1 Tbsp of the bacon fat from the pot.
Add the 1 large chopped onion, 1 1/2 cups chopped carrots, and 1 1/2 cups chopped celery to the remaining fat.
Cook for ~3-4 minutes until the onion starts to soften, then add the 4 cloves of minced garlic.
Cook for another ~1-2 minutes until the garlic is fragrant.
Add Spices and Tomato Paste
Add the 1 1/2 tsp salt, 1 1/2 tsp smoked paprika, 3/4 tsp black pepper, 3/4 tsp coriander, and 1/2 tsp chili powder to the vegetables.
Stir to coat everything, then add the 3 Tbsp tomato paste.
Let the tomato paste cook into the vegetables for ~1-2 minutes, stirring occasionally.
The tomato paste will darken slightly and smell sweeter.
Deglaze and Add Remaining Ingredients
With the Instant Pot still on “Saute”, pour in about 1/2 cup of the beef broth and scrape up any browned bits stuck to the bottom of the pot.
This is important – if you leave stuck-on bits, the pot may not pressurize properly.
Add the remaining beef broth, 3 cups water, the can of diced tomatoes, 3 cups lentils, and about half of the cooked bacon.
Stir everything together.
Pressure Cook for 15 Minutes
Press “Keep Warm/Cancel” to turn off the Saute function.
Close and lock the lid on the Instant Pot and make sure the pressure release valve is set to “sealing”.
Press “Manual” or “Pressure Cook” and adjust the time to 15 minutes using the “+” or “-” buttons.
The Instant Pot will take ~10-15 minutes to pressurize – you’ll hear hissing during this time.
Once pressurized, the display will show “15” and the cook time will count down.
Release Pressure and Serve
Once the 15 minutes is done, let the pressure release naturally for 10 minutes.
After 10 minutes, carefully switch the valve to “venting” to release any remaining pressure.
Be mindful of the steam – it’s hot and will shoot straight up.
You could also just let it naturally release entirely if you’re not in a rush; This takes ~20-25 minutes total.
Serve in bowls and top with the reserved crispy bacon.
Smoky Instant Pot Lentil Soup
Ingredients
Ingredients (~9 servings)
- 9 slices thick-cut bacon, roughly chopped
- 1 large onion, chopped
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 4 cloves garlic, minced
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp smoked paprika
- 3/4 tsp ground black pepper
- 3/4 tsp ground coriander
- 1/2 tsp chili powder
- 3 Tbsp tomato paste
- 6 cups reduced-sodium beef broth
- 3 cups water
- 1 can fire-roasted diced tomatoes, 14.5 oz
- 3 cups dried lentils, ~1 lb 3 oz, sorted and rinsed
Instructions
- Press Saute on Instant Pot and heat for 1 minute.
- Add chopped bacon and cook 6-8 minutes until crispy, stirring occasionally.
- Remove bacon to paper towels to drain.
- Discard all but 1 Tbsp bacon fat from pot.
- Add chopped onion, carrots, and celery to remaining fat.
- Cook 3-4 minutes until onion softens.
- Add minced garlic and cook 1-2 minutes until fragrant.
- Add salt, smoked paprika, black pepper, coriander, and chili powder to vegetables.
- Stir to coat, then add tomato paste.
- Cook tomato paste 1-2 minutes, stirring occasionally.
- Pour in 1/2 cup beef broth and scrape up browned bits from pot bottom.
- Add remaining beef broth, water, diced tomatoes, lentils, and half the cooked bacon.
- Stir everything together.
- Press Keep Warm/Cancel to turn off Saute.
- Close and lock lid with pressure valve set to sealing.
- Press Pressure Cook and set time to 15 minutes.
- Wait 10-15 minutes for pot to pressurize.
- After 15 minutes cooking, let pressure release naturally for 10 minutes.
- Switch valve to venting to release remaining pressure.
- Serve in bowls topped with reserved crispy bacon.