Instant Pot Lentil Soup

I make this Instant Pot Lentil Soup when I want a wholesome, comforting meal with minimal effort. It’s packed with tender lentils, vegetables, and warm spices, all cooked quickly and easily in the Instant Pot.

Why You’ll Love This Recipe

I love how simple and nourishing this soup is. The Instant Pot allows me to develop deep flavors in a fraction of the time it would take on the stovetop. It’s hearty, filling, and budget-friendly, using pantry staples I usually already have. I also appreciate how well it stores, making it perfect for meal prep throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 1/2 cups dried brown or green lentils, rinsed

• 1 can (14–15 ounces) diced tomatoes

• 5 cups vegetable broth

• 1 teaspoon ground cumin

• 1/2 teaspoon dried thyme

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon lemon juice

• 2 cups chopped spinach or kale

Directions

1. I set the Instant Pot to sauté mode and heat the olive oil.

2. I add the onion, carrots, and celery, and cook for about 4–5 minutes until softened.

3. I stir in the garlic, cumin, thyme, paprika, salt, and pepper, cooking for another minute until fragrant.

4. I add the rinsed lentils, diced tomatoes with their juices, and vegetable broth.

5. I secure the lid and set the Instant Pot to high pressure for 15 minutes.

6. Once cooking is complete, I allow a natural pressure release for 10 minutes, then carefully perform a quick release.

7. I stir in the chopped spinach or kale and lemon juice. I let the greens wilt in the hot soup for a few minutes before serving.

8. I taste and adjust seasoning if needed, then serve warm.

Servings and timing

This recipe serves about 6 people.

I usually spend 10–15 minutes preparing the ingredients and about 25 minutes for pressure cooking and release time. In total, I have the soup ready in approximately 40 minutes.

Variations

I sometimes add diced potatoes for extra heartiness. If I want a smoky flavor, I include a pinch of smoked paprika. I also enjoy stirring in a splash of coconut milk for a slightly creamy version. For added protein, I occasionally toss in cooked sausage before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, which I really enjoy.

To reheat, I warm the soup on the stovetop over medium heat or in the microwave, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months.

FAQs

Can I use red lentils instead of brown or green?

Yes, I can use red lentils, but they cook down more and create a softer, thicker texture.

Do I need to soak the lentils first?

No, I simply rinse them before adding them to the Instant Pot.

Can I make this soup on the stovetop?

Yes, I simmer it for about 30–35 minutes until the lentils are tender.

Is this recipe vegan?

Yes, as written, it’s completely vegan and plant-based.

Why is my soup too thick?

Lentils naturally thicken the soup as they cook. If it becomes thicker than I prefer, I add more broth or water to reach the desired consistency.

Conclusion

I love how this Instant Pot Lentil Soup delivers warmth, nutrition, and rich flavor in such a simple way. It’s comforting, easy to prepare, and perfect for both busy weeknights and relaxed weekends.