Pressure Cooker Lentil Soup with Beef Stew Meat

Name: Pressure Cooker Lentil Soup with Beef Stew Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) beef stew meat (chuck or round), cut into ¾-inch (2 cm) cubes, patted dry; 1 tbsp (15 ml) vegetable oil; 1 whole (150 g) yellow onion, medium, diced into ½-inch (1.3 cm) pieces; 2 whole (200 g) carrot, medium, peeled, cut into ½-inch (1.3 cm) pieces; 1 whole (60 g) celery stalk, sliced into ½-inch (1.3 cm) pieces; 3 whole (15 g) garlic clove, minced; 1½ cup (300 g) brown lentils, dried, rinsed and drained; 1 whole (200 g) russet potato, medium, peeled, cut into ¾-inch (2 cm) cubes; 6 cup (1440 ml) beef broth, low-sodium; 1 cup (240 ml) water; 2 tbsp (30 g) tomato paste; 2 whole bay leaf, dried; 2 whole (5 g) fresh thyme sprigs; 1 tsp (6 g) kosher salt; ½ tsp (2 g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); 2 tbsp (8 g) fresh flat-leaf parsley, chopped (garnish) (optional)

From the MyKitchenBank Kitchen

A hearty, one-pot lentil and beef soup made in a pressure cooker for speed and deep flavor. Brown lentils stay intact through cooking while tender beef stew meat and root vegetables create a satisfying, budget-friendly meal. Ready in under 45 minutes start to finish.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

1½ lb (680 g) beef stew meat (chuck or round), cut into ¾-inch (2 cm) cubes, patted dry
1 tbsp (15 ml) vegetable oil
1 whole (150 g) yellow onion, medium, diced into ½-inch (1.3 cm) pieces
2 whole (200 g) carrot, medium, peeled, cut into ½-inch (1.3 cm) pieces
1 whole (60 g) celery stalk, sliced into ½-inch (1.3 cm) pieces
3 whole (15 g) garlic clove, minced
1½ cup (300 g) brown lentils, dried, rinsed and drained
1 whole (200 g) russet potato, medium, peeled, cut into ¾-inch (2 cm) cubes
6 cup (1440 ml) beef broth, low-sodium
1 cup (240 ml) water
2 tbsp (30 g) tomato paste
2 whole bay leaf, dried
2 whole (5 g) fresh thyme sprigs
1 tsp (6 g) kosher salt
½ tsp (2 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)
2 tbsp (8 g) fresh flat-leaf parsley, chopped (garnish) (optional)

Equipment (6)

6-quart electric pressure cooker or stovetop pressure cooker
Large cutting board
Sharp chef's knife
Wooden spoon or silicone spatula
Ladle
Measuring cups and spoons

Steps

Before you start

Pat the beef stew meat dry with paper towels so it browns properly
Have all ingredients prepped and nearby before you begin (mise en place)
Make sure your pressure cooker is clean and the sealing ring is in place

1
Sear the beef
- Set the pressure cooker to sauté mode on high heat (or heat over medium-high on stovetop).
- Once hot, add the vegetable oil and swirl to coat the bottom.
- Working in two batches so as not to crowd the pan, add the beef cubes and sear for 2–3 minutes per side until a golden-brown crust forms.
- Transfer to a clean plate.
- Do not fully cook the meat; this step is just for browning.
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Ready when: Beef is golden brown on all sides
Tip: Dry beef before searing so it browns instead of steams. Don't skip browning—it creates fond (browned bits) that adds deep flavor.
2
Build the aromatic base
- Reduce the heat to medium and add the diced onion, carrot, and celery to the same pot.
- Stir frequently for 4–5 minutes until the vegetables soften and just begin to color at the edges.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
- Scrape the bottom of the pot with a wooden spoon to release all the fond.
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Ready when: Vegetables are softened and garlic is fragrant; fond is loosened from the pot bottom
Tip: Deglazing the pot with vegetables and scraping fond adds tremendous flavor to the final soup.
3
Add tomato paste and cook
- Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes.
- This caramelizes the tomato paste slightly and removes any raw, metallic taste.
- The mixture should darken and smell sweet and concentrated.
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Ready when: Tomato paste is darkened and aromatic; mixture is well combined
Tip: Cooking tomato paste this way deepens its flavor and prevents it from tasting raw or acidic in the final dish.
4
Return beef and add liquids and lentils
- Return the seared beef and any accumulated juices to the pot.
- Pour in the beef broth and water, then add the rinsed brown lentils.
- Stir well to combine all ingredients evenly.
- Add the bay leaves and thyme sprigs.
- Season with the kosher salt and black pepper.
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Ready when: All ingredients are combined and liquid covers everything by about 1 inch
Tip: Stir the lentils into the liquid to prevent them from clumping together at the bottom of the pot.
5
Add potatoes and deglaze
- Add the cubed potato to the pot and stir gently.
- Use a splash of the broth to deglaze any remaining stuck-on bits from the pot bottom, then stir through the soup.
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Ready when: Potatoes are distributed evenly; all stuck-on bits are loosened
Tip: Proper deglazing ensures all the flavorful caramelized bits go into the soup, not left stuck to the pot.
6
Pressure cook
- Lock the lid on the pressure cooker and bring to high pressure.
- For an electric pressure cooker, use the manual/pressure cook button and set for 12 minutes at high pressure.
- For a stovetop cooker, bring to high pressure over medium-high heat, then adjust heat to maintain steady pressure for 12 minutes.
- The soup will build flavor and the beef and lentils will become tender.
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Ready when: Pressure indicator shows pressure is reached and maintained; timer has completed
Tip: Do not open the lid during cooking. If using a stovetop cooker, maintain a gentle hiss to avoid pressure loss.
7
Natural release and open
- Turn off the heat and allow the pressure to release naturally for 5 minutes.
- Then carefully perform a quick release by moving the pressure release valve to the venting position (on electric cookers, use the quick release button; on stovetop, turn the valve to vent).
- Wait until all steam has fully released and the lid indicator shows it is safe to open, then remove the lid, tilting it away from you to avoid steam burns.
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Ready when: Pressure indicator drops to zero; no steam rises when the lid is tilted open
Tip: Natural release for 5 minutes allows carryover cooking to finish gently. Always vent away from your face.
8
Taste and adjust seasoning
- Stir the soup and taste a spoonful.
- The beef should be very tender and the lentils should hold their shape but be soft throughout.
- Add more salt and black pepper to taste.
- If desired, add a pinch of red pepper flakes for subtle heat.
- Remove the bay leaves and thyme sprigs with a slotted spoon.
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Ready when: Beef is fork-tender; lentils are cooked but intact; soup has a cohesive, balanced flavor
Tip: Season gradually; you can always add more salt but you cannot take it out. Removing herbs prevents any woody bits from remaining in the bowl.
9
Ladle and serve
- Ladle the hot soup into bowls.
- Garnish with fresh chopped parsley if desired.
- Serve immediately with crusty bread or crackers on the side.
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Tip: Fresh parsley adds a bright, fresh note that cuts through the richness of the beef and broth.

Good to know

Tips

This recipe is designed for a 6-quart pressure cooker; if yours is smaller (3–4 quarts), halve all the quantities and reduce the pressure-cooking time to 10 minutes.
For extra richness, brown 2 strips of bacon before cooking the beef, then use the bacon fat instead of oil to sear the meat; crumble the cooked bacon and stir it in at the end.
If you prefer a thicker soup, mash some of the lentils and potato with the back of a spoon against the side of the pot after cooking, or blend a portion of the soup with an immersion blender.
Pair this soup with crusty bread, oyster crackers, or a simple green salad dressed with lemon vinaigrette for a complete, satisfying meal.

Make ahead

Prepare the soup up to 1 day ahead. Cool completely, then cover and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes). Do not reheat in the pressure cooker with the lid sealed, as the soup may be too thick.

Storage & reheating

Room temperature: up to 2 hours (cover loosely). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or bag; thaw overnight in the refrigerator before reheating. To reheat from frozen, thaw and warm on the stovetop over medium heat until steaming, or reheat in a microwave at 50% power, stirring every 2 minutes, until heated through.

Substitutions

beef stew meat (chuck or round), cut into ¾-inch (2 cm) cubes → lamb stew meat or pork shoulder, cut into ¾-inch cubes. Use the same weight and cooking time. Lamb will yield a richer, more aromatic soup; pork will be slightly leaner and milder.
brown lentils, dried → green lentils (also called French lentils), rinsed and drained. Green lentils have a slightly firmer texture and peppery flavor. Use the same amount and cooking time.
russet potato, medium → parsnip, peeled and cut into ¾-inch cubes, or diced butternut squash. Parsnip adds earthy sweetness; squash adds subtle sweetness and creaminess. Use the same weight.
beef broth, low-sodium → vegetable broth or chicken broth. Use the same amount. Vegetable or chicken broth will result in a lighter-bodied soup. For maximum beef flavor, do not substitute.