Easy Vegetarian Lentil Soup with Sautéed Veggies Made in the Instant Pot

Introduction

Cooking has this special way of connecting us—not just with the food on our plates, but with memories, family, and stories that span generations. Growing up, watching my grandmother move around the kitchen was like witnessing a kind of magic. There was this rhythm to how she worked, a quiet love that flavored every dish she made. Sure, sometimes ingredients or timing didn’t go exactly as planned (hello, that time the soup was a bit too salty), but those little kitchen adventures always felt authentic and full of warmth. Those moments planted a seed in me: food isn’t just nutrition; it’s a storybook filled with heritage and heart. Recreating those old family recipes became a way to keep traditions alive, even when life gets chaotic or when I’m rushing through the day trying to wrangle a million things at once. It feels like stepping into a gentle time machine, where familiar flavors bring me right back to the crowded kitchen table, the laughter, the gentle hum of shared stories, and the beautiful imperfect mess of family life. This Easy Vegetarian Lentil Soup with Sautéed Veggies made in the Instant Pot is one of those recipes that I’ve come to cherish because it’s simple, hearty, and comforting, without demanding hours of babysitting. Plus, it lets me sneak in a bunch of veggies without any fuss—something that’s a win on busy days. It’s also flexible, forgiving if you don’t have the exact ingredients or if things need to be adjusted on the fly. What I love most is how it brings everyone around the table, whether it’s a spontaneous weeknight meal or a way to warm up after a long day. It’s a bowl full of memories, kindness, and a little reminder that cooking, no matter how simple or imperfect, is always worth the love we put into it.

why you should love this recipes :

Okay, let me just say, this Chicken and Mushroom Risotto is the kind of comforting hug on a plate you didn’t know you needed. I’ve had my fair share of risotto fails (too gummy, too sticky, you name it), but this one hits that perfect creamy texture every single time. It’s kind of like the risotto version of a warm sweater—simple, cozy, and totally soul-satisfying. Plus, throwing in shredded chicken makes it hearty without being heavy, which is perfect when you want something filling but not overly rich. Oh, and don’t even get me started on those mushrooms soaking up all those yummy flavors while getting beautifully caramelized. The garlic and onion base? Classic, and it smells like home. Honestly, it’s perfect for weeknight dinners when you want something fancy-ish but nothing that burns your patience or your kitchen down. And yes, I’ve definitely had my mishaps trying to get the timing right with the broth pouring, but once you find the rhythm, it becomes almost meditative—a little dance of ladle and stir.

Ingredients and measurement :

1 ½ cups Arborio rice

6 cups low-sodium chicken broth, warmed

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

8 ounces mushrooms, sliced

1 cup cooked, shredded chicken breast

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Preparing time

10 minutes

Cooking time

20 minutes

Instructions :

1. Sauté the onion, garlic, and mushrooms

Heat olive oil over medium in a large saucepan. Toss in that finely chopped onion and let it sweat until translucent (around 3-4 minutes). Then add your minced garlic and mushrooms. Sauté them until mushrooms are nicely browned and tender, which usually takes about 5-6 minutes. This part fills your kitchen with the best smells—warning, it might make you hungry already!

2. Toast the rice

Stir in the Arborio rice and keep it moving around the pan for 2 minutes. This step gives the rice a little nutty flavor and helps it soak up the broth better. Be gentle though—you don’t want to break the grains.

3. Add broth gradually

Here’s where the patience kicks in: add the warm chicken broth one ladle at a time, stirring frequently. Wait until each ladleful is mostly absorbed before adding the next. Yes, it’s a bit like a slow dance — slow but steady wins the race. This process should take about 18-20 minutes, and if your arm gets tired from stirring, I totally get it. I’ve been there.

4. Mix in the shredded chicken

When the rice is almost tender but still with a tiny bite (al dente), stir in the cooked shredded chicken. Let it warm through gently; you don’t want to dry it out.

5. Finish with butter and Parmesan

Remove from heat and immediately stir in butter and Parmesan cheese until they melt into a luscious creaminess. Season with salt and freshly ground black pepper to taste. This is like the magic kiss that makes everything come together.

6. Garnish and serve

Serve it hot, topped with a sprinkle of fresh parsley. I like to do this last step at the table because it just looks prettier and adds that fresh punch that every risotto deserves.

Notes :

Using warmed broth is key

Cold broth can stop the cooking and mess up your timing. Trust me, I once dumped straight-from-the-fridge stock in and it threw off the whole texture.

Don’t rush the stirring

It’s tempting to speed things up by adding all the broth at once, but resist! Slow addition and constant stirring coax out the starches that give risotto its creamy texture.

Mushroom variety matters

Feel free to mix mushrooms—cremini, shiitake, whatever you love. Just slice them evenly so they cook uniformly.

Chicken leftovers work wonders

I usually use leftover roasted chicken breast here, but if you don’t have any, shredded rotisserie chicken is a solid shortcut.

Parmesan cheese alternatives

If you want a vegetarian touch, swap chicken broth for veggie broth and leave out chicken. Parmesan adds salty, rich flavor that’s hard to replace, but nutritional yeast is a decent stand-in.

Cooking tips : Sautéing the Aromatics

Why take your time with onions and garlic?

Cooking onions slowly until they turn translucent and soft (not brown and crispy!) brings out their natural sweetness. Sometimes I get impatient and crank the heat too high—big mistake. The garlic can burn easily, leaving a bitter taste. So, be gentle and patient here; it really makes a difference in the flavor base.

How to get perfectly browned mushrooms?

Make sure your pan is hot enough and avoid overcrowding the mushrooms. If they’re cramped, they steam instead of brown. I’ve had batches of soggy mushrooms messing up my risotto texture more times than I’d admit! Leave them some space to sizzle—that golden color adds so much richness.

Cooking tips : Toasting the Rice

Does toasting Arborio really matter?

Yes, yes, and yes! Toasting for just a couple minutes before adding broth gives the rice a subtle nutty flavor and helps achieve that creamy yet firm bite risotto is famous for. I once skipped this step in a rush, and my risotto turned out mushy. Don’t rush this part—it’s the unsung hero of the dish.

Cooking tips : Gradual broth addition

Why add broth one ladle at a time?

This slow process allows the rice to soak up the broth slowly and release its starch, making the risotto creamy and luscious, not soupy. Stirring often keeps things moving so nothing sticks or burns at the bottom. If you get distracted (hello, kitchen chaos), you might end up with uneven textures or burnt bits. It’s worth the mindful attention!

Cooking tips : Finishing Touches

How do butter and Parmesan change the final dish?

Stirring in butter and Parmesan at the end makes the risotto silky smooth with a gentle richness. I sometimes forget the butter and only add cheese—bingo, the texture feels off. Both together are like a creamy hug for your rice and chicken.

FAQ

Can I use vegetable broth instead of chicken broth?

Absolutely! Using vegetable broth keeps the dish fully vegetarian and still delicious. Just warm it up before adding to keep the cooking steady.

Is it okay to use pre-cooked chicken?

For sure. I often use leftovers or rotisserie chicken to save time. Just stir it in toward the end and warm it through, so it doesn’t dry out.

Can I substitute the mushrooms for another veggie?

Yep! Spinach, peas, or diced zucchini work nicely. Mushrooms add earthiness, but whatever you have on hand can make it your own.

How do I reheat leftover risotto without it getting dry?

Add a splash of broth or water, cover loosely, and gently warm on the stove with frequent stirring. Microwave reheating often dries it out, so stovetop’s your best bet for creamy leftovers. Print

Conclusion

Chicken and mushroom risotto really feels like a warm hug on a plate, doesn’t it? The way those creamy grains of Arborio rice soak up the savory broth, mingling with tender mushrooms and shredded chicken, it’s kinda magic. I mean, risotto can be a bit fussy sometimes, stirring away and praying you don’t let it stick, but when it turns out just right—oh, it’s worth every minute! And I gotta admit, some days my mushrooms get a little too browned or I forget to keep stirring like a calm little chef, but the taste? Always a winner. This dish is perfect for when you want something comforting but not boring, something cozy but still kinda fancy in its own homey way.

Suggestions of another similar recipes

Lemon Herb Chicken and Asparagus Risotto

Bright and fresh with lemon zest and tender asparagus, this risotto brings a springy twist to the classic comfort. It’s quick and feels like a sunny day in a bowl.

Garlic Butter Mushroom and Spinach Risotto

If you can’t get enough of mushrooms, this version adds garlicky butter richness with fresh spinach stirred in right at the end. It’s a creamy, earthy delight that’s perfect for weeknights.

Chicken and Pea Risotto with Parmesan

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Swap mushrooms for sun-ripened tomatoes and fresh basil for an Italian-inspired take. This one’s a little lighter but still luscious, especially topped with a sprinkle of Parmesan cheese.

Mushroom and Thyme Risotto with Roasted Chicken

If you roast the chicken first, its caramelized bits add even more depth. Toss in thyme for that earthy, savory kick alongside the mushrooms—it’s rustic yet elegant, perfect when you want a little extra oomph without hassle.