Instant Pot Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Hearty stew with earthy lentils, seasonal vegetables, and smoky paprika, ready in 30 minutes with minimal cleanup. This Mediterranean-inspired one-pot recipe (gluten-free), ready in about 30 minutes, pairs dried green lentils, carrot, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried green lentils
• 1 large carrot
• 1 stalk celery
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup spinach

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set Instant Pot to sauté mode and add 2 tbsp olive oil.
2. Step 2: Add 1 diced medium onion and cook for 3 minutes until softened, then add 1 diced large carrot, 1 diced celery stalk, and 3 minced garlic cloves. Cook for 2 minutes until fragrant.
3. Step 3: Stir in 1 cup rinsed dried green lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Secure lid, set valve to sealing, and cook on high pressure for 10 minutes.
5. Step 5: Allow natural release for 10 minutes, then quick release remaining pressure.
6. Step 6: Stir in 1 cup chopped spinach until wilted, about 1 minute. Taste and adjust salt and pepper if needed.