PP: Italian Lentil Pressure Cooker Soup

Member Chef:  Cathi Salach
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  17 minutes 






  • 2 15 oz. cans chopped or pureed tomatoes 
  • 5 cups water or veg broth, low sodium 
  • 1 1/2 c brown lentils 
  • 1 large onion, chopped 
  • 2 rounded t chopped garlic 
  • 2 stalks celery, chopped 
  • 2 carrots, chopped into 1" chunks 
  • 2 large red or yellow potatoes, chopped into 1" pieces 
  • 2 cups green beans, cut into bite size pieces 
  • 2 cups green cabbage, chopped into bite size pieces 
  • 1 1/2 T dried Italian Seasoning 
  • Black pepper, to taste 
  • 1/2 t red pepper flakes, or more 
  • Salt, to taste (optional) 
  • Fresh parsley, a handful or more, chopped 


  1. Boil the water.  
  2. Add the canned tomatoes to the pressure cooker and put it on the brown/sauté setting so that the liquid heats up.  
  3. Add hot water.  
  4. Add lentils, onion, garlic, celery, carrots, potatoes, Italian Seasoning, black  pepper, red pepper flakes 
  5. Seal cooker & cook contents at high pressure for ten minutes.  
  6. Quick release pressure.  
  7. Taste. Add more seasonings if desired.  
  8. Add cabbage & green beans.  
  9. If the soup is too thick you can add more liquid at this point.  
  10. Seal pressure cooker and cook at high pressure for 5 minutes.  
  11. Quick release pressure.  
  12. Add parsley and stir in.  
  13. If using add salt. 
  14. Mix well and serve.  


  1. You can substitute a box of baby spinach for the parsley.  
  2. To shorten time it takes for cooker to come to pressure it is best to use hot water.  I usually put other liquids in the cooker and set on brown/saute.  The liquids will come to a simmer as I prep and add other ingredients. 

It's the food!

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