This Instant Pot Lentil Soup is a hearty, nutritious, and easy-to-make dish perfect for meal prep or a weeknight dinner. With green or brown lentils, fresh veggies, and flavorful seasonings, this soup comes together quickly with the help of your pressure cooker. The best part? Your Instant Pot does all the hard work, so you can sit back and relax!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with the Instant Pot.
- Healthy & Nutritious: Packed with fiber, protein, and vegetables.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week.
- Customizable: Easily adjust the ingredients to fit your preferences.
- Freezer-Friendly: Save leftovers for future meals.
Jump to:
- Why You’ll Love This Recipe
- Ingredients
- How to Make Instant Pot Lentil Soup
- Expert Tips
- Substitutions
- Variations
- FAQ
- Serving Suggestions
- Storage and Reheating
- Nutritional Information (Per Serving)
- Pairings and Related Recipes
- Kitchen Essentials and Ingredients
- Instant Pot Lentil Vegetable Soup | Easy, Healthy, and Flavorful
Ingredients
- 1 1/2 Cups Green or Brown Lentils
- 6 Cups Vegetable Broth or stock of choice
- 6 Carrots Roughly chopped
- 1 Purple Onion Diced
- 3 Stalks Celery Roughly chopped
- 1 Potato Diced (about 1 cup)
- 4 Cloves Garlic Chopped
- 2 Tablespoons Chopped Cilantro (Optional)
- 10 Turns Fresh Ground Pepper
- 1 tsp. Salt (Adjust to taste)
- 1/2 tsp. Smoked Paprika
- 1 Tbsp. Italian Seasoning
- 1 Bay Leaf
What Type of Lentils Are Best for Soup?
Green and brown lentils hold their shape well during cooking, making them perfect for hearty soups. Red lentils can also be used if you prefer a creamier texture.
Can I Use Dried Lentils in the Instant Pot Without Soaking?
Yes! There’s no need to soak the lentils before cooking in the Instant Pot. Simply rinse them in a strainer or colander to remove any debris, and you’re ready to cook.
How to Make Instant Pot Lentil Soup
Step 1: Rinse and Prepare Ingredients
- Rinse lentils in a strainer or colander to remove any debris.
- Roughly chop the carrots, onions, celery, and potato. Keep the pieces slightly larger to avoid overcooking in the pressure cooker.
Step 2: Add Ingredients to Instant Pot
- Add the rinsed lentils, chopped vegetables, vegetable broth, and seasonings (including cilantro if using) into the Instant Pot.
- Stir everything together to combine.
Step 3: Set the Instant Pot
- Secure the Instant Pot lid and turn the valve to “SEAL.”
- Select the Pressure Cook setting on the Instant Pot and set it to High Pressure for 12 minutes.
Step 4: Manually Release Pressure
- Once the cooking time is complete and the timer beeps, carefully turn the valve to Manually Release Pressure.
- After the pressure is released, remove the lid from the Instant Pot.
Step 5: Serve and Enjoy
- Stir the soup to ensure everything is well combined.
- Serve immediately or store leftovers for later.
Expert Tips
How Do I Make Lentil Soup Creamier?
For a creamier soup, blend half the cooked soup or add a splash of coconut milk before serving for a richer texture.
How Do I Prevent Lentils From Overcooking in the Instant Pot?
To avoid mushy lentils, use green or brown lentils and manual pressure release immediately after cooking.
- Smoked paprika adds depth: The smoked paprika gives the soup a slightly smoky flavor. Feel free to adjust the seasoning to your taste.
- Thicker or thinner: If you prefer a thicker soup, use less broth or blend half the soup for a creamier texture.
Substitutions
- Lentils: You can substitute green or brown lentils with red lentils, but note that red lentils cook faster and may result in a creamier texture.
- Potato: Swap for sweet potato for a sweeter flavor.
- Vegetable Broth: You can use chicken broth for a richer taste if you’re not vegan or vegetarian.
Variations
- Spicy Lentil Soup: Add red pepper flakes or cayenne for a kick.
- Lentil Soup with Greens: Stir in spinach or kale after cooking for extra nutrients.
- Creamy Lentil Soup: Add a splash of coconut milk or blend half the soup for a creamier consistency.
FAQ
Lentil soup can be stored in an airtight container in the fridge for up to 5 days.
Yes, lentil soup freezes well. Portion it out into freezer-safe containers and store for up to 3 months. Reheat using the steam function on the Instant Pot or on the stovetop.
This version of lentil soup is completely vegan if you use vegetable broth. You can also customize it with additional veggies or plant-based toppings.
Yes, you can use canned lentils if you’re short on time. However, since canned lentils are already cooked, you’ll want to reduce the cooking time to 2-3 minutes in the Instant Pot to avoid overcooking them. You can add them after the pressure cooking is complete, during the sauté step, to heat them through.
This recipe uses Italian seasoning and smoked paprika, but you can experiment with other spices. Cumin, turmeric, curry powder, or bay leaves can add different layers of flavor depending on your preference. Fresh herbs like parsley or thyme can also be added for a fresh finish.
To thicken the soup, you can:
• Blend a portion of the soup and stir it back in.
• Reduce the amount of broth or stock used.
• Add a small amount of cornstarch or flour slurry (cornstarch mixed with water) to the soup and let it simmer for a few minutes.
Yes! You can add meats like chicken, sausage, or ground beef to this lentil soup. Simply brown the meat using the sauté function before adding the rest of the ingredients to the Instant Pot. You can also add tofu or tempeh for a plant-based protein option.
Feel free to customize the soup with additional vegetables. Some great options include:
• Spinach or kale (stir in at the end)
• Bell peppers
• Sweet potatoes
• Zucchini or squash
Absolutely! This lentil soup is perfect for meal prep. You can make a large batch and store it in the fridge for up to 5 days or freeze it for up to 3 months. Just reheat it when you’re ready to enjoy.
Serving Suggestions
This Instant Pot Lentil Soup is delicious on its own, but you can also serve it with:
- Crusty Bread: Perfect for dipping.
- Rice or Quinoa: Make it a more filling meal.
- Light Salad: Pair it with a refreshing salad to balance the heartiness of the soup.
Storage and Reheating
- In the Refrigerator: Store in an airtight container for up to 5 days.
- Freezing: Portion the soup into freezer-safe containers and freeze for up to 3 months.
- Reheating: Reheat in the Instant Pot using the steam function for 12–15 minutes with ½ cup of liquid added.
Nutritional Information (Per Serving)
- Calories: 175
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 900-1,200mg
- Total Carbohydrates: 30g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 8g
Pairings and Related Recipes
If you loved this lentil soup, check out these other delicious Instant Pot recipes on my blog:
- 10 Cheap Instant Pot Recipes Under $10
- Easy Corned Beef and Cabbage Soup
- Instant Pot Vegetable Broth
Kitchen Essentials and Ingredients
Lodge 6 Quart Cast Iron Enameled Dutch Oven
Better Than Bouillon Organic Vegetable Base, Vegan, 8 Ounce
Mac Knife MTH-80 Professional Hollow Edge Chef’s Knife, 8 Inch, Silver
Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
Instant Pot Lentil Vegetable Soup | Easy, Healthy, and Flavorful
Ingredients
- 1 1/2 Cups Green or Brown Lentils
- 6 Cups Vegetable Broth or stock of choice.
- 6 Carrots Rough Chopped
- 1 Purple Onion Diced
- 3 Stalks Celery
- 1 Potato Diced about a cup
- 4 Cloves Garlic Chopped
- 2 Tablespoons Chopped Cilantro Optional
- 10 Turns Fresh Ground Pepper
- 1 tsp. Salt salt to taste
- 1/2 tsp. Smoked Paprika
- 1 Tbsp. Italian Seasoning
- 1 Bay Leaf
Instructions
- Rinse lentils in a strainer or colander. Chop carrots, onions, celery and potato. Chop them in bigger pieces so they do not overcook in the pressure cooker. Add all ingredients to the the Instant Pot. Give everything a quick stir. Put lid on instant pot and turn the valve to “SEAL.” Press “PRESSURE COOK” setting on Instant Pot and set for HIGH PRESSURE. Set timer to 12 MINUTES. When the timer beeps MANUALLY release pressure and remove lid from Instant Pot. Stir soup and enjoy.
