Instant Pot Lentil Soup Recipe With Bacon

Ever have those days where you want to eat something ridiculously comforting, but the idea of actually *cooking* feels like a marathon you didn’t sign up for? Yeah, me too. And that’s exactly why we’re talking Instant Pot Lentil Soup with Bacon. Because adulting is hard enough, your dinner shouldn’t be.

Why This Recipe is Awesome

Okay, real talk. This isn’t just *any* lentil soup. This is *the* lentil soup. It’s basically a warm hug in a bowl, but with bacon. And honestly, isn’t everything better with bacon? Plus, it’s Instant Pot magic, meaning less active cooking time for you and more time for, well, whatever you’d rather be doing (binge-watching that new show? Totally valid).

It’s so simple, even my cat could probably make it if she had opposable thumbs. No complex techniques, no weird ingredients, just pure, unadulterated deliciousness. It’s fast, it’s flavorful, and it tastes like you slaved over it all day. You’re welcome.

Ingredients You’ll Need

• 6-8 slices Bacon: The real star of the show. Get the good stuff, chopped into 1/2-inch pieces. Like, really good. You deserve it.
• 1 large Onion: Chopped. Because onions are the unsung heroes of flavor.
• 2 Carrots: Chopped. Adds a touch of sweetness and color.
• 2 Celery stalks: Chopped. The holy trinity of soup-making veggies.
• 4 cloves Garlic: Minced. Because, garlic. Enough said.
• 1.5 cups Brown or Green Lentils: Rinsed. Don’t even *think* about red lentils unless you want mush. (You don’t).
• 6 cups Broth: Chicken or veggie, whatever floats your boat. Low sodium is always a good call so you can control the saltiness.
• 1 (14.5 oz) can Diced Tomatoes: Undrained. Adds a nice tang and body to your soup.
• 1 tsp Ground Cumin: Your flavor secret weapon.
• 1 tsp Dried Thyme: Earthy goodness.
• 1 Bay Leaf: The silent hero, trust me on this one.
• Salt & Freshly Ground Black Pepper: To taste, obviously. But don’t be shy.
• Optional: Fresh parsley for garnish, a splash of red wine vinegar at the end. Adds a little *zing*!

Step-by-Step Instructions

1. Crisp the Bacon: Set your Instant Pot to ‘Sauté’ (Normal). Add your chopped bacon and cook until it’s gloriously crispy. Remove the bacon with a slotted spoon and set aside. Don’t drain the fat – that’s liquid gold!
2. Sauté Veggies: Add the chopped onion, carrots, and celery to the bacon fat in the pot. Sauté for about 5-7 minutes until they start to soften and smell amazing. Stir in the minced garlic and cook for another minute until fragrant.
3. Deglaze & Dump: Pour in about a quarter cup of the broth and scrape up any browned bits from the bottom of the pot. This is super important to prevent a ‘BURN’ notice! Then, add the remaining broth, diced tomatoes (undrained), rinsed lentils, cumin, thyme, and bay leaf. Give it a good stir.
4. Pressure Cook: Secure the lid, make sure the vent is sealed, and set your Instant Pot to ‘Manual’ or ‘Pressure Cook’ (High Pressure) for 15 minutes. Go relax, you’ve earned it!
5. Release & Finish: Once cooking is done, let it Natural Pressure Release (NPR) for 10 minutes, then do a Quick Release (QR) for any remaining pressure. Carefully remove the lid. Take out the bay leaf – nobody wants to chew on that!
6. Season & Serve: Stir in the crispy bacon bits (save a few for garnish, if you’re feeling fancy). Taste and adjust seasonings. A little extra salt or a splash of red wine vinegar can really make it pop! Ladle into bowls and garnish with fresh parsley and those reserved bacon bits. Enjoy your masterpiece!

Common Mistakes to Avoid

• Forgetting to deglaze: Seriously, don’t ignore those sticky bits at the bottom after sautéing. That’s a one-way ticket to ‘BURN’ notice purgatory. Give it a good scrape with your spoon!
• Using red lentils: As mentioned, red lentils break down way too much under pressure. You’ll end up with a lentil puree, not a soup. Stick to green or brown for holding their shape.
• Not rinsing your lentils: Lentils can be a little dusty or have small debris. Give them a quick rinse under cold water. It literally takes 30 seconds and can make a difference.
• Skipping the bay leaf: It seems insignificant, but it adds a lovely, subtle earthy note that rounds out the flavors. Trust me on this one, it’s an MVP.

Alternatives & Substitutions

• No bacon? No problem (but, why?): You can totally make this vegetarian! Just skip the bacon, use olive oil to sauté the veggies, and stick with vegetable broth. It’ll still be delicious, just… less bacony. FYI, a crime against humanity, but to each their own.
• Spicy kick: Want some heat? Add a pinch of red pepper flakes with the garlic. Or a diced jalapeño if you’re brave enough.
• Extra veggies: Feel free to toss in some diced bell peppers, spinach (stir in at the end until wilted), or even a diced potato for more body. This soup is super forgiving.
• Different herbs: If you’re not a thyme person, try a pinch of dried rosemary. Or just use whatever dried herbs you have on hand – soup is all about experimentation!

FAQ (Frequently Asked Questions)

• Can I use pre-cooked bacon? Technically, yes, but why deprive yourself of that glorious bacon fat for sautéing? It adds so much depth of flavor! If you do use pre-cooked, just add it at the very end.
• My soup is too thick/thin. Help! Too thick? Add a splash more broth or water until it’s your desired consistency. Too thin? You can scoop out about a cup of soup, blend it, and stir it back in to thicken, or just enjoy it thinner. It’s soup, not a science experiment!
• Can I freeze this soup? Absolutely! This soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. It’s perfect for meal prep, just thaw and reheat.
• Do I need to soak the lentils? Nope! That’s the beauty of Instant Pot lentils. No soaking required. Just a quick rinse to get rid of any debris.
• What if I don’t have an Instant Pot? While this recipe is optimized for the IP, you can definitely make it on the stovetop. Just sauté everything in a large pot, add liquids, bring to a boil, then reduce heat and simmer covered for about 30-40 minutes, or until lentils are tender.
• Is this soup healthy? Well, it’s packed with lentils (hello, fiber and protein!), tons of veggies, and a little bit of bacon for flavor. So yeah, I’d say it’s a pretty wholesome and satisfying meal. You’re basically eating a superfood, with benefits.

Final Thoughts

So there you have it, folks! Your new go-to recipe for when you want maximum flavor with minimum effort. This Instant Pot Lentil Soup with Bacon is a total game-changer, especially on those chilly nights or when you just need a culinary win. It’s simple, satisfying, and seriously delicious.

Now go forth, conquer your kitchen, and impress everyone (especially yourself!) with this seriously delicious soup. You’ve earned those bragging rights. Happy cooking!