Soup season is here, and I couldn’t be happier. This is the Instant Pot Lentil Soup I make nearly every week: tender lentils, fragrant herbs and vegetables, and a rich broth that warms you from the inside out. It’s an easy, wholesome recipe perfect for chilly days and busy weeknights.
Lentils are one of my favorite staples—second only to sweet potatoes—and I use them in many recipes. This Instant Pot lentil soup is a reliable, budget-friendly meal that I love to batch cook. It’s great fresh and even better as leftovers for lunches or quick dinners. Serve it with crusty bread or cornbread for a satisfying meal.
My base recipe uses simple vegetables, dried herbs, tomatoes, and broth, but the soup is forgiving and easy to customize. You can add grains, swap vegetables, or adjust spices to suit your taste. Read on for ingredient notes, variations, step-by-step instructions, and helpful tips.
For more Instant Pot ideas, this soup pairs well with other pressure-cooker favorites like black bean or white bean soups and tempeh tikka masala.
Ingredients
Lentils: Use brown or green (French) lentils for best texture. Rinse and pick over them; no soaking needed.
Aromatics: Onion, celery, carrot, and garlic form a savory base. Finely dice these for even cooking.
Potatoes: Small cubed potatoes add heartiness and help thicken the broth slightly. Golden or red potatoes both work.
Tomatoes: One 14-ounce can of crushed or diced tomatoes adds brightness—don’t drain them.
Herbs: A bay leaf, a sprig of rosemary, plus dried basil, oregano, and thyme create a well-rounded herb profile. Substitute fresh herbs if you prefer (use roughly three times the amount of fresh as dried).
Olive Oil, Salt, and Pepper: Olive oil sautés the aromatics and adds richness; season to taste with salt and cracked black pepper.
Vegetable Broth: Use 4 cups of vegetable broth or water plus a vegetable base for depth. Adjust salt if using a salted broth.
Vinegar: One tablespoon of apple cider or balsamic vinegar brightens the flavors—optional but recommended.
Greens: Stir in about 4 cups of chopped kale or spinach at the end for color and nutrients.
Recipe Variations
This recipe is versatile—try any of these changes to suit your pantry and preferences:
Thicker Stew: Use 3 cups of liquid instead of 4 for a heartier, stew-like result.
Swap or Add Veggies: Use different carrots, add green beans or peas, swap canned tomatoes for fresh, or add cubed sweet potato or butternut squash for sweetness.
Make It Spicy: Add up to 1 teaspoon red pepper flakes, Calabrian chile flakes, or hot paprika, or finish bowls with harissa.
Add Grains: Pressure cook 1/2 cup barley or quinoa with the soup for extra texture and protein.
Bulk with Beans: Stir in a can of drained beans with the greens to increase protein and fiber.
Finishing Touches: Garnish with a drizzle of good olive oil, flaky sea salt, vegan parmesan, chopped parsley, or red pepper flakes for extra flavor and presentation.
How to Make Instant Pot Lentil Soup
This Instant Pot lentil soup is straightforward and satisfying. Follow these steps:
- Sauté Aromatics. Set the Instant Pot to Sauté on medium. Add 2 tablespoons olive oil and warm briefly. Add diced onion, celery, garlic, and 1/2 teaspoon salt. Sauté about 3 minutes until the onion is translucent, then cancel Sauté.
- Add Remaining Ingredients. Add the bay leaf, rosemary, dried basil, oregano, thyme, diced carrots, cubed potatoes, lentils, canned tomatoes, and 4 cups water or broth. Add bouillon paste if using. If you want very soft kale, add it now.
- Pressure Cook. Lock the lid and pressure cook on High for 8 minutes. When finished, naturally release for 10 minutes, then quick-release any remaining pressure.
- Stir in Greens. Remove the lid and stir in chopped kale or spinach if you didn’t add it earlier. Let the soup sit for about 10 minutes so the greens wilt and the lentils finish softening.
- Finish and Serve. Stir in 1 tablespoon vinegar (optional), adjust salt and pepper, and serve hot with toasted bread, croutons, or cornbread.
Jenné’s Recipe Tips
- Dice vegetables finely for even cooking and a consistent texture.
- Add greens when you prefer—stir them in before pressure cooking for very tender kale, or add after cooking for a fresher, slightly firmer bite.
- Let the soup rest 5–10 minutes after cooking so the lentils soften further and flavors deepen.
- Season to taste at the end, then garnish as desired.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stove or microwave until heated through. Add water or broth if it has thickened too much.
Frequently Asked Questions
No. Rinse and sort the lentils to remove debris, then add them directly to the pot.
Lentils absorb liquid as they cool, which can thicken the soup. Thin with extra broth or water to reach your preferred consistency.
Yes—just don’t fill the Instant Pot beyond its max fill line. Cooking time remains the same, though pressurizing may take longer.
Stir in 1/2 cup barley or quinoa before pressure cooking, or add a can of drained beans with the greens. Lentils are already a strong plant-protein source.
More Delicious Lentil Recipes
- Lentil Meatloaf
- Lentil Meatballs
- Lentil Tacos with lentil taco meat
- Lentil Salad
- Sweet Potato Shepherd’s Pie
Instant Pot Lentil Soup
Ingredients
- 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)
- 1 ½ cups brown or green lentils, sorted and rinsed
- 1 14-oz can crushed or diced tomatoes
- 4 cups water or vegetable broth
- 2 ½ tbsp vegetable base (skip if using salted broth)
- 1 tbsp apple cider or balsamic vinegar (optional)
- 4 cups chopped kale or spinach
- Cracked black pepper to taste
Instructions
- Set the Instant Pot to Sauté on medium heat.
- Add oil and warm, then sauté onions, celery, garlic, and salt until the onions are translucent, about 3 minutes. Cancel Sauté.
- Add bay leaf, rosemary, basil, oregano, thyme, carrots, potatoes, lentils, tomatoes, and liquid. Add bouillon paste if using. Add kale now only if you want it very soft.
- Lock the lid and Pressure Cook on High for 8 minutes.
- When cooking finishes, naturally release for 10 minutes, then quick-release remaining pressure.
- Remove the lid and stir in chopped kale or spinach if not already added. Let sit about 10 minutes to wilt the greens.
- Stir in vinegar if using, taste, and adjust salt and pepper. Serve hot with bread or cornbread.
Notes
- Refrigerate in an airtight container up to 5 days.
- Freeze cooled soup up to 3 months; thaw overnight before reheating.
- Reheat gently on the stove or microwave, adding liquid if needed.
Jenné’s Recipe Tips
- Dice vegetables finely for even cooking.
- Add greens before pressure cooking for softer kale, or after for a fresher texture.
- Let the soup rest 5–10 minutes after cooking to thicken and develop flavor.
- Season at the end and garnish as desired.
Nutrition
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