Go Back

Pressure Cooker Southwest Lentil Soup with Bacon

A quick, hearty soup made easy in an electric pressure cooker. Yummy salsa gives this recipe a nice southwestern spin!

Servings 8


  • 4 slices bacon chopped
  • 4 ribs celery diced
  • 1 small onion diced
  • 1 cup baby carrots diced
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp celery salt
  • 1 lb lentils rinsed and drained
  • 6 cups chicken broth
  • 16 oz Mrs. Renfro's Roasted Salsa


  1. Set pressure cooker to the saute function and let preheat.  

  2. Saute bacon, onions, carrots, garlic, celery, and spices, for 7-10 minutes, or until onions are translucent and veggies are soft.

  3. Add in all remaining ingredients and stir to combine. 

  4. Lock lid and set to high pressure and make sure the steam release valve is sealed. It will take 13-15 minutes for it to reach pressure. 

    Once pressure is reached, cook for three minutes and then press the stop button. 

  5. Use the quick pressure release method to release the pressure. This can take 10-20 minutes.

  6. Add a touch of water or broth if you want to adjust soup consistency. Season to taste with salt and pepper. Garnish with parsley and serve with bread. Enjoy!