Instant Pot Lentil & Bacon Soup

Instant Pot Lentil & Bacon Soup

By | 2019-07-08T10:08:59-08:00 July 4th, 2019|0 Comments

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

 2 tbsp bacon grease (see below)
 1 onion chopped
 2 carrots chopped
 1 large potato peeled and diced
 1 medium-large parsnip
 pepper to taste
 1 tsp salt
 2 bay leaves
 ¼ tsp dried ground thyme
 8 cups vegetable or chicken broth
 1 bag mixed lentils
 1 cup frozen or canned corn
 ½ package Johnston's bacon ends and pieces chopped, and fried.

Instructions
1

Chop Johnston's bacon "ends and pieces", and fry on stove until crispy. Reserve 2-3 tbsp bacon grease. Drain remainder of bacon on paper towel lined plate. Set aside.

Press the saute button on your instant pot and saute your onion in 2 tbsp of bacon grease (or a little water or broth) for about a minute.

Add your carrots & parsnips, and saute for another minute.

Add bay leaves, thyme, broth, lentils mix & potato. Stir.

Lock the lid in place and push the soup button and set for 6 minutes.

Let the pressure release naturally.

Remove the lid and remove bay leaves.

Add 1 tsp of salt, pepper to taste, and corn & bacon.

Stir and serve.

Recipe Notes
2

This soup is VERY thick. You may need to add more broth to thin it out a bit. You will definitely have to add more broth if you are serving it as "the next day" leftovers, or freezing it.

Ingredients

 2 tbsp bacon grease (see below)
 1 onion chopped
 2 carrots chopped
 1 large potato peeled and diced
 1 medium-large parsnip
 pepper to taste
 1 tsp salt
 2 bay leaves
 ¼ tsp dried ground thyme
 8 cups vegetable or chicken broth
 1 bag mixed lentils
 1 cup frozen or canned corn
 ½ package Johnston's bacon ends and pieces chopped, and fried.

Directions

Instructions
1

Chop Johnston's bacon "ends and pieces", and fry on stove until crispy. Reserve 2-3 tbsp bacon grease. Drain remainder of bacon on paper towel lined plate. Set aside.

Press the saute button on your instant pot and saute your onion in 2 tbsp of bacon grease (or a little water or broth) for about a minute.

Add your carrots & parsnips, and saute for another minute.

Add bay leaves, thyme, broth, lentils mix & potato. Stir.

Lock the lid in place and push the soup button and set for 6 minutes.

Let the pressure release naturally.

Remove the lid and remove bay leaves.

Add 1 tsp of salt, pepper to taste, and corn & bacon.

Stir and serve.

Recipe Notes
2

This soup is VERY thick. You may need to add more broth to thin it out a bit. You will definitely have to add more broth if you are serving it as "the next day" leftovers, or freezing it.

Instant Pot Lentil & Bacon Soup