It’s officially soup season, and I’m here for it! Today, I’m sharing the soup recipe I make every week: Instant Pot Lentil Soup. Featuring tender lentils, tasty herbs and vegetables, and a flavorful broth I could sip on all day, it’s a very easy, wholesome recipe you can count on throughout the cold-weather months.
If I ever started a second blog, I’m pretty sure it would have something about lentils in the title because—second to sweet potatoes, of course—they have a very special place in my heart (and stomach!). One of my all-time favorite ways to enjoy them? This Instant Pot lentil soup recipe!
Made with simple steps and budget-friendly, wholesome ingredients, it’s no exaggeration to say that I make this soup weekly. Not only do I enjoy it fresh out of the pot, but I also meal prep it for lunches and busy weeknight dinners. It’s so good with homemade sourdough bread, and even cornbread. I only wish Baby J liked it too (sadly, my daughter does not like any type of soup).
Although I have a tried-and-true base recipe with veggies, dried herbs, tomatoes, and broth, I’ve also tested countless tasty variations—adding grains or beans, switching up the spices, or mixing in different veggies. Essentially, there’s no wrong way to make lentil soup in the Instant Pot. But don’t take it from me—let’s get cooking!
Love lentil soup recipes as much as I do? Try my Butternut Squash Lentil Soup, Red Lentil Carrot Soup, and Cure-All Vegan Lentil Soup. Those can be made in the Instant Pot too!
Ingredients
Lentils: The namesake ingredient! Green (also called French) or brown lentils work best. While red lentils are delicious, I find them too delicate for this recipe. Rinse and sort before using—no soaking necessary.
Aromatics: Onion, celery, carrot, and garlic build a deep, savory flavor base for the soup. Use fresh garlic whenever possible, and dice the vegetables finely for an even finish.
Potatoes: They add heartiness, nutrients, and just enough starch to make the broth silky and creamy. Use golden potatoes for a buttery flavor or red potatoes for a slightly firmer, starchier consistency.
Tomatoes: One can of crushed or diced tomatoes adds a fresh, lightly acidic flavor. Don’t drain them before adding.
Herbs: A dried bay leaf, a sprig of fresh rosemary, and dried oregano and thyme give the soup a well-rounded herbaceous profile. If needed, swap 1 teaspoon dried rosemary for the sprig, or 1 tablespoon fresh oregano or thyme for every 1 teaspoon dried.
Olive Oil, Salt, and Pepper: Olive oil adds richness and keeps the aromatics from sticking. Salt seasons the soup and makes every flavor pop, while pepper adds a light, zesty bite.
Vegetable Broth: Provides the moisture needed to cook the lentils and adds savory depth to the soup. Use store-bought, homemade stock, or do like I do and mix 4 cups of water with 2 1/2 tablespoons of Better Than Bouillon vegetable base.
Vinegar: Stirring in just 1 tablespoon of apple cider or balsamic vinegar brightens the whole pot. It’s technically optional, but I always recommend it for the flavor lift it gives.
Kale or Spinach: Adds a serving of greens, delicate flavor, and a pop of color. You’ll need about 4 cups.
Recipe Variations
It’s easy to add your own touch to this recipe! Add or swap any of the following ingredients to the Instant Pot lentil soup recipe based on what you’re craving or have on hand:
Make It a Stew: Add 3 cups of water or broth (instead of 4) for a thicker, lentil stew in the Instant Pot.
Switch Up the Veggies: Swap rainbow carrots for orange, stir in a cup of green beans or peas, use two cups of chopped fresh tomatoes instead of canned, or add 1 cup of chopped sweet potato or butternut squash for earthy sweetness.
Make It Spicy: Add up to 1 teaspoon red pepper flakes, dried Calabrian chile flakes, or hot paprika, or finish each bowl with a drizzle of harissa for a kick of heat.
Add Grains: Pressure cook with 1/2 cup barley or quinoa with the soup for added plant-based protein and heartiness.
Bulk with Beans: One can of drained and rinsed beans adds protein, fiber, and flavor. Stir your favorite variety in with the kale.
Finish Strong: Garnish bowls with a drizzle of high-quality olive oil, a sprinkle of flaky sea salt, vegan parmesan, and/or freshly chopped flat-leaf parsley or red pepper flakes for an impressive presentation and delicious flavor.
How to Make Instant Pot Lentil Soup
I always love it when a recipe is as easy to make as it is delicious and wholesome, and I’m proud to report that this pressure cooker lentil soup fits the bill! Here’s how to prepare it:
- Sauté Aromatics. Set the Instant Pot to Sauté on MEDIUM heat. Add the oil to the pot. Warm for 10 seconds, then add the onions, celery, garlic, and salt. Stir well and sauté for about 3 minutes until the onions are translucent. Cancel the Sauté setting.
- Add Remaining Ingredients. Add the bay leaf, rosemary, basil, oregano, thyme, carrots, potatoes, lentils, tomatoes, water (or broth), and the vegetable bouillon paste if using (see ingredient notes above). If you’d like the kale to be very soft, add it to the pressure cooker now.
- Pressure Cook. Lock the lid onto the Instant Pot, and pressure cook the lentil soup on HIGH for 8 minutes. When it has finished cooking, naturally release the steam for 10 minutes, then quick-release the remaining pressure.
- Stir in Greens. Remove the lid and stir in the chopped kale or spinach (if not already added). Stir well, then let it sit for 10 minutes to cook the kale.
- Finish and Serve. Stir in the vinegar and season the soup to taste with salt and pepper. Serve hot with toasted bread, croutons, or cornbread.
Jenné’s Recipe Tips
- Finely dice the vegetables: This ensures even cooking and a consistent texture, giving you a balanced blend of ingredients in every bite.
- Add the greens when desired: For tender, soft kale, stir it into the lentils and seasonings before pressure cooking. If you prefer a more al dente texture (and extra nutrient retention), stir the greens into the hot soup after cooking so they wilt gently.
- Let the soup rest: Letting the soup sit for 5–10 minutes allows the lentils to continue softening and the flavors to deepen, thickening the soup to a cozy, stew-like consistency.
- Season to taste: As with most soups, seasoning is key. Add salt and pepper to taste, then garnish and serve.
Storage Directions
- Refrigerating: Leftover soup keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the Instant Pot lentil stew in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator before reheating.
- Reheating: Warm the soup in a saucepan over low heat for 5 minutes or in the microwave on gentle heat until hot.
Frequently Asked Questions
Nope, the lentils do not need to be soaked before cooking. Just rinse and sort them to remove dirt and debris before adding them to the pot.
Like some other starchy ingredients, lentils continue to absorb liquid as they cool, which can cause the soup to thicken after cooking. If it thickens too much, simply stir in vegetable broth or water to thin it to your preference.
Certainly—just don’t fill the Instant Pot beyond the max fill line (marked on the inside of the pot). Lentils expand as they cook, so they need adequate room to cook safely. The cooking time stays the same when doubling, since the Instant Pot naturally increases the time required to reach pressure.
Stir in 1/2 cup of barley or quinoa before pressure cooking or a can of drained and rinsed beans (of any variety) with the kale or spinach to add extra plant-based protein and heartiness. Lentils are a fantastic source of plant-based protein, with 18 grams per serving.
More Delicious Lentil Recipes
- 2 tbsp extra virgin olive oil
- 1 medium yellow or white onion, diced, or a diced large leek
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- 1 dried bay leaf
- 1 sprig fresh rosemary
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 carrots, diced (about 1 cup)
- 6 small potatoes, cubed (about 2 cups cubed)
- 1 ½ cups brown or green lentils, sorted and rinsed
- 1 14-oz can crushed tomatoes or diced tomatoes
- 4 cups water or vegetable broth
- 2 ½ tbsp Better than Bouillon vegetable base, skip if using salted vegetable broth
- 2 tbsp apple cider vinegar or balsamic vinegar, optional
- 4 cups chopped kale or spinach
- Cracked black pepper to taste
Prevent your screen from going dark
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Set the Instant Pot to Sauté on MEDIUM heat.
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Add the oil to the pot. Warm for 10 seconds, then add the onions, celery, garlic, and salt. Stir well and sauté for about 3 minutes until the onions are translucent. Cancel the Sauté setting.
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Add the bay leaf, rosemary, basil, oregano, thyme, carrots, potatoes, lentils, tomatoes, water (or broth), and the vegetable bouillon paste if using (see ingredient notes above). If you’d like the kale to be very soft, add it to the pressure cooker now.
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Lock the lid onto the Instant Pot, and set it to Pressure Cook HIGH for 8 minutes.
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When it has finished cooking, naturally release the steam for 10 minutes, then quick-release the remaining pressure.
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Remove the lid and stir in the chopped kale or spinach (if not already added). Stir well, then let it sit for 10 minutes to cook the kale.
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Stir in the vinegar and season the soup to taste with salt and pepper.
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Serve hot with toasted bread, croutons, or cornbread.
- Refrigerating: Leftover soup keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the Instant Pot lentil stew in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator before reheating.
- Reheating: Warm the soup in a saucepan over low heat for 5 minutes or in the microwave on gentle heat until hot.
Jenné’s Recipe Tips
- Finely dice the vegetables: This ensures even cooking and a consistent texture, giving you a balanced blend of ingredients in every bite.
- Add the greens when desired: For tender, soft kale, stir it into the lentils and seasonings before pressure cooking. If you prefer a more al dente texture (and extra nutrient retention), stir the greens into the hot soup after cooking so they wilt gently.
- Let the soup rest: Letting the soup sit for 5–10 minutes allows the lentils to continue softening and the flavors to deepen, thickening the soup to a cozy, stew-like consistency.
- Season to taste: As with most soups, seasoning is key. Add salt and pepper to taste, then garnish and serve.
Calories: 390kcal | Carbohydrates: 65g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1296mg | Potassium: 1370mg | Fiber: 20g | Sugar: 5g | Vitamin A: 4889IU | Vitamin C: 52mg | Calcium: 118mg | Iron: 6mg