It’s officially soup season, and I’m all in. This is the Instant Pot Lentil Soup I make nearly every week — a comforting, easy, and wholesome recipe with tender lentils, hearty vegetables, and a flavorful broth that’s perfect for cold-weather meals.
Lentils are one of my kitchen staples (second only to sweet potatoes). They’re budget-friendly, nutritious, and versatile. This Instant Pot version is my go-to because it’s quick to make, stores well for meal prep, and pairs wonderfully with warm sourdough or cornbread.
The base recipe below uses simple ingredients — aromatics, dried herbs, tomatoes, potatoes, and vegetable broth — but it’s forgiving and easy to modify. Add different vegetables, swap spices, or toss in extra beans or grains. There’s no wrong way to make lentil soup in the Instant Pot.
Ingredients
Lentils: Use green (French) or brown lentils for best texture. Rinse and sort; no soaking needed.
Aromatics: Onion, celery, carrot, and garlic create a savory foundation. Dice the vegetables finely for even cooking.
Potatoes: Cubed potatoes add body and a touch of starch to slightly thicken the broth. Choose golden or red potatoes based on texture preference.
Tomatoes: One 14‑oz can of crushed or diced tomatoes adds brightness; do not drain.
Herbs: A bay leaf, a sprig of fresh rosemary, and dried basil, oregano, and thyme round out the flavor. If you don’t have fresh rosemary, substitute dried.
Olive Oil, Salt, Pepper: Olive oil prevents sticking and adds richness; salt and pepper finish the soup to taste.
Vegetable Broth: Use 4 cups of broth or water. If using water, boost flavor with a vegetable base or bouillon.
Vinegar: A tablespoon or two of apple cider or balsamic vinegar brightens the finished soup.
Greens: Stir in about 4 cups of chopped kale or spinach near the end for color and nutrition.
Recipe Variations
This recipe is flexible. Consider these easy variations to suit your taste or pantry:
Thicker Stew: Use 3 cups of liquid instead of 4 for a heartier consistency.
Vegetable Swaps: Add sweet potato or squash, green beans, peas, or fresh chopped tomatoes in place of canned.
Spicy: Add red pepper flakes, hot paprika, or a drizzle of harissa to each bowl.
Add Grains: Stir in 1/2 cup barley or quinoa before pressure cooking for extra body.
Bulk with Beans: A can of drained beans folded in with the greens adds protein and fiber.
Finish Ideas: Garnish with good olive oil, flaky sea salt, chopped parsley, vegan parmesan, or red pepper flakes for added depth and presentation.
How to Make Instant Pot Lentil Soup
This Instant Pot lentil soup is straightforward and forgiving. Follow these steps for a reliable result:
- Sauté aromatics: Set the Instant Pot to Sauté (medium). Heat 2 tablespoons olive oil for about 10 seconds, then add a diced onion, celery, minced garlic, and ½ teaspoon salt. Sauté until the onion is translucent, about 3 minutes. Cancel Sauté.
- Add remaining ingredients: Add 1 dried bay leaf, 1 sprig fresh rosemary, 2 tsp dried basil, 1 tsp dried oregano, 1 tsp dried thyme, 2 diced carrots, 6 small cubed potatoes (about 2 cups), 1½ cups brown or green lentils (sorted and rinsed), one 14‑oz can tomatoes, and 4 cups water or vegetable broth. If using a vegetable base, add it now. If you want very soft kale, add it before pressure cooking.
- Pressure cook: Lock the lid and pressure cook on HIGH for 8 minutes. When finished, allow a 10‑minute natural release, then quick-release remaining pressure.
- Finish with greens: Remove the lid and stir in 4 cups chopped kale or spinach if not added earlier. Let the pot sit for about 10 minutes so the greens wilt and the flavors meld.
- Season and serve: Stir in 1–2 tablespoons apple cider or balsamic vinegar, then adjust salt and pepper to taste. Serve hot with toasted bread, croutons, or cornbread.
Recipe Tips
- Dice vegetables finely: This ensures even cooking and a consistent texture throughout the soup.
- Timing for greens: For very tender kale, add it before pressure cooking. For a fresher, slightly firmer green, stir it in after cooking so it wilts in the hot soup.
- Let it rest: Allow the soup to sit for 5–10 minutes after cooking. The lentils will continue to soften and the flavors will deepen.
- Season last: Adjust salt and pepper at the end so you can control the final flavor, especially if you used salted broth or bouillon.
Storage Directions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Cool to room temperature, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in a saucepan over low heat or microwave on medium power until heated through.
Frequently Asked Questions
No. Rinse and sort the lentils to remove debris, but soaking is not required.
Lentils absorb liquid as they cool, which can thicken the soup. Stir in extra broth or water to reach your desired consistency.
Yes. Do not fill the Instant Pot above the max fill line. Cooking time stays the same, though pressurizing time may be longer.
Stir in 1/2 cup barley or quinoa before pressure cooking, or add a can of drained beans with the greens to boost protein and fiber.
More Delicious Lentil Recipes
- Lentil Meatloaf
- Lentil Meatballs
- Lentil Tacos
- 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
- 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)
- 2 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 the oil and warm for 10 seconds. Add the onion, celery, garlic, and salt. Sauté until translucent, about 3 minutes. Cancel Sauté.
- Add the bay leaf, rosemary, basil, oregano, thyme, carrots, potatoes, lentils, tomatoes, water or broth, and vegetable bouillon if using. If you want very soft kale, add it now.
- Lock the lid and pressure cook on HIGH for 8 minutes.
- Allow a 10‑minute natural release, then quick-release remaining pressure.
- Remove the lid and stir in chopped kale or spinach if not already added. Let sit for 10 minutes to wilt the greens.
- Stir in vinegar, season with salt and pepper, and serve hot with bread or cornbread.
Notes
Storage: Refrigerate up to 5 days in an airtight container. Freeze for up to 3 months; thaw overnight before reheating.
Tips: Dice vegetables finely for even cooking. Add greens before pressure cooking for very soft kale, or after cooking for a fresher texture. Let the soup rest for 5–10 minutes to thicken and deepen flavors. Adjust seasoning at the end.