If you’re craving something hearty, nutritious, and packed with flavor, this Instant Pot Lentil Soup Recipe is your new go-to. It combines tender lentils with vibrant vegetables and fragrant herbs for a soul-warming meal that’s ready in a flash. Whether you’re a busy weeknight warrior or just want something comforting without fuss, this soup delivers on every front. Plus, it’s wonderfully versatile and perfect for sharing with friends or savoring all week long.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one is essential for building the rich flavor, satisfying texture, and beautiful color of this Instant Pot Lentil Soup Recipe. Together they create a wholesome bowl that feels like a warm hug.
- 2 tbsp olive oil: Adds a smooth richness and helps soften the veggies.
- 1 onion, diced: Provides a sweet, aromatic base.
- 3 cloves garlic, minced: Brings a fragrant kick to the broth.
- 2 carrots, diced: Adds subtle sweetness and a pop of orange color.
- 2 celery stalks, diced: Offers a fresh, slightly crunchy texture that balances the softness of lentils.
- 1 ½ cups dried brown or green lentils, rinsed and drained: The hearty protein-packed star of the show.
- 1 (14.5 oz) can diced tomatoes (with juices): Adds tangy brightness and depth.
- 6 cups vegetable broth: Builds a flavorful and comforting base.
- 1 tsp dried thyme: Infuses subtle earthiness.
- 1 tsp dried oregano: Introduces warm, herbaceous notes.
- 2 bay leaves: Elevate the savory complexity.
- 1 tsp salt (or to taste): Enhances all the natural flavors.
- ½ tsp freshly ground black pepper: Adds a gentle heat and freshness.
- 2 cups fresh spinach or kale, chopped (optional): Boosts nutrition and adds vibrant green color.
- 1 tbsp lemon juice (optional): Gives a bright, zesty finish that wakes up the flavors.
- Fresh parsley, chopped, for garnish: Adds a fresh, herbal touch right before serving.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the ‘Sauté’ function and warming the olive oil. This step lets you develop a wonderful flavor base by softening the diced onion, carrots, and celery until they become tender, about 5 minutes. This is where the soup starts to smell irresistible!
Step 2: Add Garlic for More Flavor
Next, toss in the minced garlic and sauté for another minute. Garlic doesn’t just bring a lovely aroma; it deepens the complexity of the broth once pressure cooking.
Step 3: Combine Lentils and Seasonings
Now it’s time to add your rinsed lentils along with the diced tomatoes, vegetable broth, dried thyme, oregano, bay leaves, salt, and freshly ground pepper. Stir everything well so all those flavors mingle beautifully before sealing the pot.
Step 4: Pressure Cook the Soup
Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ mode and set it to cook on High Pressure for exactly 15 minutes. This gentle, timed pressure will perfectly soften the lentils and meld the flavors.
Step 5: Release Pressure Safely
Once the cook time is up, allow the pressure to naturally release for 10 minutes. Afterward, carefully switch the valve to ‘Venting’ to release any remaining pressure before opening the lid. Your kitchen will be filled with the most comforting aroma by now!
Step 6: Finish with Greens and Brightness
Finally, stir in your chopped spinach or kale while the soup is still hot until the greens wilt beautifully. For an optional fresh twist, mix in a tablespoon of lemon juice and adjust seasoning with additional salt or pepper if needed.
Step 7: Serve and Enjoy
Dish out your piping hot Instant Pot Lentil Soup Recipe into bowls, sprinkle with fresh parsley, and prepare for a satisfying meal that’s as nourishing as it is delicious.
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
Nothing beats a sprinkle of freshly chopped parsley for added color and freshness just before serving. Feel free to add a dollop of Greek yogurt or a drizzle of good olive oil for extra creaminess and richness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita for dunking, a light garden salad to balance the meal, or even some roasted vegetables to keep things hearty and wholesome.
Creative Ways to Present
For a stylish touch, serve the soup in rustic bread bowls, or drizzle a swirl of pesto or chili oil on top for extra flavor pops. You can even top it with crispy roasted chickpeas for an unexpected crunch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Lentil Soup Recipe stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors only deepen, making leftovers a real treat.
Freezing
If you want to save some for later, portion the soup into freezer-safe containers and freeze for up to 3 months. Just leave out the greens if freezing and add fresh ones when reheating to maintain their vibrant texture and color.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through. If the soup thickens too much, simply stir in a splash of broth or water to loosen it back up to your preferred consistency.
FAQs
Can I use red lentils instead of brown or green lentils?
Absolutely! Red lentils cook faster and tend to break down more, resulting in a creamier soup. Adjust the cooking time to about 8-10 minutes on high pressure if you go this route.
Is this soup vegan and gluten-free?
Yes! This Instant Pot Lentil Soup Recipe is naturally vegan and gluten-free, making it a fantastic option for a wide range of dietary needs.
Can I add meat or sausage to the soup?
You sure can. Adding browned sausage or shredded chicken before pressure cooking will boost the protein and add a meaty twist, though the soup is flavorful enough on its own.
What if I don’t have an Instant Pot?
You can make a similar lentil soup on the stovetop; just simmer the lentils and veggies in broth for about 35-40 minutes or until the lentils are tender, stirring occasionally.
How can I thicken the soup if it’s too watery?
Try removing some cooked lentils and blending them before stirring back in to thicken naturally, or simmer the soup uncovered for a few extra minutes to reduce the liquid.
Final Thoughts
If you’ve been looking for a cozy, reliable, and nourishing meal that comes together in no time, this Instant Pot Lentil Soup Recipe is calling your name. It’s a dish I recommend wholeheartedly whether you’re a seasoned cook or a kitchen newbie—simple ingredients that pack a powerful punch of goodness. Give it a try, and you might just find your new favorite soup to warm your heart and soul.
Print
Instant Pot Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (including pressure release and sautéing time)
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Instant Pot Lentil Soup made with brown or green lentils, fresh vegetables, and aromatic herbs. This easy, comforting soup comes together quickly using the Instant Pot, making it perfect for a wholesome weeknight dinner or meal prep. Packed with fiber, protein, and vibrant flavors, it also includes optional greens and a splash of lemon juice for brightness.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
Optional Additions
- 2 cups fresh spinach or kale, chopped
- 1 tbsp lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Heat oil and sauté vegetables: Set the Instant Pot to the ‘Sauté’ function and heat olive oil. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
- Add garlic: Stir in minced garlic and continue to sauté for 1 more minute until fragrant, ensuring the garlic doesn’t burn.
- Add lentils and liquids: Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, oregano, bay leaves, salt, and freshly ground black pepper to the pot.
- Combine ingredients: Stir everything well to combine all ingredients evenly in the pot.
- Seal the Instant Pot: Secure the lid and set the valve to the ‘Sealing’ position to prepare for pressure cooking.
- Select cooking program: Choose the ‘Pressure Cook’ or ‘Manual’ mode, and set it to cook on high pressure for 15 minutes.
- Release pressure: Once cooking is complete, allow the pressure to naturally release for 10 minutes. After that, carefully turn the valve to ‘Venting’ to release any remaining pressure.
- Open lid and add greens: Open the lid carefully. Stir in chopped spinach or kale until wilted if using.
- Finish seasoning: Add lemon juice to brighten the flavor if desired, and adjust salt and pepper according to your taste.
- Serve: Ladle the hot lentil soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Rinsing lentils before cooking helps remove any dust or debris.
- If you prefer a thicker soup, you can use an immersion blender to partially puree the soup before adding greens.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the salt and pepper according to your dietary needs or preference.
- Adding lemon juice at the end enhances the soup’s freshness and flavor.
- Spinach or kale are optional but add extra nutrients and color.
