Instant Pot Lentil Soup Recipe

Introduction

This Instant Pot Lentil Soup is a hearty and wholesome meal perfect for any day of the week. Packed with vegetables, tender lentils, and warming herbs, it comes together quickly with minimal prep. It’s comforting, nutritious, and easy to customize.

Ingredients

• 2 tbsp olive oil
• 1 medium sweet onion, diced to ½”
• 2 medium carrots, diced to ½”
• 2 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 1 tsp dried sage
• ½ tsp dried thyme
• 4 small Yukon Gold potatoes (about 12 oz), diced into 1” chunks
• 1 28-oz can crushed tomatoes
• 1 cup brown or green lentils, rinsed
• 1 quart vegetable stock
• 1 tsp kosher salt, or to taste
• Chopped fresh parsley, to taste

Instructions

1. Step 1: Sort through the lentils to remove any stones or debris. Place them in a mesh strainer and rinse under cool running water.
2. Step 2: Press the “Saute” button on your Instant Pot to heat the inner pot. Add olive oil and heat until shimmering.
3. Step 3: Add diced onion, carrots, and celery to the pot. Toss to coat in the oil and saute until onions are soft and translucent, about 6 minutes.
4. Step 4: Stir in minced garlic and dried sage. Saute until the garlic is fragrant, about 1 minute.
5. Step 5: Cancel the “Saute” mode. Add diced potatoes, crushed tomatoes, rinsed lentils, and vegetable stock. Stir everything to combine.
6. Step 6: Seal the Instant Pot lid and set the valve to “Sealing.” Program the pot to cook on “High Pressure” for 15 minutes. It will take about 20 minutes to reach pressure.
7. Step 7: Allow the pressure to release naturally or perform a quick release once cooking is complete. Open the lid carefully.
8. Step 8: Taste the soup and season with kosher salt as needed. Serve hot, garnished with chopped fresh parsley if desired.

Tips & Variations

• For extra depth, add a splash of balsamic vinegar or a pinch of smoked paprika before sealing the pot.
• Use red lentils for a softer texture, but reduce cooking time as they cook faster.
• Add chopped kale or spinach after pressure cooking and stir to wilt.
• Serve with crusty bread or a dollop of plain yogurt for a creamy contrast.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lentils?

Yes, you can use red or yellow lentils, but they cook faster and may become mushy, so reduce the cooking time accordingly.

Do I need to soak the lentils before cooking?

No soaking is necessary for lentils. Just rinse them well before adding to the soup.

Instant Pot Lentil Soup Recipe

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★★★★★

4.7 from 140 reviews

This Instant Pot Lentil Soup is a hearty and nutritious meal, perfect for a cozy dinner or meal prep. Packed with vegetables, brown lentils, and flavorful herbs, it offers a comforting blend of textures and rich flavors with minimal effort, thanks to the pressure cooking method.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes (including pressure build and release)
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 medium sweet onion, diced to ½”
• 2 medium carrots, diced to ½”
• 2 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 4 small Yukon Gold potatoes (about 12 oz), diced into 1” chunks
• Chopped fresh parsley, to taste

Spices & Herbs

• 1 tsp dried sage
• ½ tsp dried thyme
• 1 tsp kosher salt (or to taste)

Other Ingredients

• 2 tbsp olive oil
• 1 28-oz can crushed tomatoes
• 1 cup brown or green lentils, rinsed
• 1 quart vegetable stock

Instructions

1. Prepare Lentils: Sort through the lentils to remove any stones or debris. Place them in a mesh strainer and rinse under cool running water to remove any dirt or grime.
2. Sauté Vegetables: Press the ‘Saute’ button on the Instant Pot to heat the inner pot. Add olive oil and heat until it shimmers. Add the diced onion, carrots, and celery, tossing to coat in the oil. Sauté until onions are soft and translucent, about 6 minutes.
3. Add Garlic and Sage: Stir in the minced garlic and dried sage, sautéing until fragrant, about 1 minute.
4. Add Remaining Ingredients: Cancel the ‘Saute’ function. Add the diced potatoes, crushed tomatoes, rinsed lentils, and vegetable stock. Stir well to combine all ingredients.
5. Pressure Cook: Seal the Instant Pot lid and ensure the vent is set to ‘Sealing’. Set to ‘High Pressure’ and cook for 15 minutes. It will take approximately 20 minutes for the pot to come to pressure before timing starts.
6. Release Pressure and Season: Allow the pressure to release naturally or perform a quick release. Open the pot, taste, and season with kosher salt as desired.
7. Serve: Portion the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm for a comforting meal.

Notes

• You can substitute brown or green lentils interchangeably.
• For a smoother soup, blend partially using an immersion blender after cooking.
• Adjust salt according to your dietary needs.
• Using fresh herbs can enhance flavor if dried are unavailable.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Instant Pot lentil soup, easy lentil soup, pressure cooker soup, healthy vegetarian soup, vegetable lentil stew