Instant Pot Lentil Soup is a rich, healthy, and delicious medley of brown lentils, carrots, celery, spices, and bacon. This pressure cooker lentil soup is hearty without being heavy.
Before you cook, have all of your ingredients prepared; veggies chopped, cans opened, spices measured, etc. This will make the process a lot easier for you!
Turn on the pot's Sauté function and add the bacon. Cook bacon until done, but not crisp. Remove from pot and set aside on a paper towel. Discard all but 2 Tbsp of the fat.
Add onions, carrots, celery, and bay leaf. Cook until vegetables are just getting tender, stirring occasionally and scraping the bottom of the pan to deglaze (get those brown bits off the bottom).
Add the garlic and cook for 30 seconds, stirring constantly.
Add tomatoes, oregano, coriander, cumin, sweet paprika, smoked paprika, salt, pepper, rosemary, thyme, vinegar, lemon juice, and broth. Stir well to combine.
Place the lid on the pot and set the Steam Release Knob to Sealing.
Press the Pressure Cook (or Manual) button, or dial on Ultra. Set time to 4 minutes using the + or - button, or dial.
When cook cycle ends, let pot naturally release pressure for 13 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra).
When the pin in the lid drops, it is safe to open the lid. Open and carefully stir the soup. Taste and adjust salt, if needed.
Add the bacon back in and stir.