Step 1

Peel and dice onion and carrots. Finely chop celery. Mince garlic.

Step 2

Add 6 cups broth to pressure cooker, followed by onion, carrot, celery, garlic, lentils, diced tomatoes (liquid included) and all herbs/spices.

Step 3

NOTE: Spinach and cannelini beans will be added at the very end after pressure cooking.

Step 4

Cover and seal Instant Pot lid. Set to MANUAL 15 minutes HIGH pressure.

Step 5

It should take approx 20-25 minutes to come to pressure, then 15 minutes active cook time. When the timer beeps, carefully quick release the pressure and allow the IP to depressurize. Safely remove the lid and add drained/rinsed cannelini beans and chopped fresh spinach to the hot soup. Mix and ladle soup into bowls. Top with all your favorite toppings and extras!

Step 6

Peel and dice onion and carrots. Finely chop celery. Mince garlic. Add all ingredients except for spinach and optional toppings to your slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender. Add your spinach and toppings and enjoy!