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    Instant Pot Lentil Soup

    Instant Pot Instant Pot Vegetarian Recipes Main Courses Plant Based Recipes Soup, Stew, and Chili Recipes January 22, 2023 | By Kristen Chidsey | 25 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Full of earthy lentils and a richly seasoned broth, this vegan-friendly Instant Pot Lentil Soup is anything but bland or boring.

    Full of earthy lentils and a richly seasoned broth, this vegan-friendly Instant Pot Lentil Soup is anything but bland or boring. 

    While I love using lentils in recipes like Instant Pot Lentil Chili and Lentil Taco Meat, this recipe for Lentil Soup ranks as my favorite. It is an incredibly simple plant-based dinner recipe that is packed with flavor.

    Bowl of Instant pot lentil soup topped with fresh parsley.


    The Best Lentil Soup Recipe

    This Instant Pot Lentil Soup is the lentil soup to beat all lentil soup recipes for many reasons.

    • Inexpensive. With the addition of fresh onion, celery, and carrots, Instant Pot Lentil Soup uses ingredients like canned tomatoes, dried lentils, dried spices, and broth that you likely have on hand in your pantry right now, making this soup extremely affordable.
    • Healthy. Lentils are a powerhouse of nutrients. They are packed with fiber, plant-based protein, and nutrients. Add in tomatoes for antioxidants this soup is filled with all the good stuff.
    • Flavorful. While the list of ingredients is humble and inexpensive, the combination makes for one insanely flavorful Lentil Soup.
    • Fast. This recipe for lentil soup can be on the table in under an hour, yet tastes as though it has been simmering for hours. Using an electric pressure cooker allows for the lentils to become tender and the soup to develop incredible flavor.

    Bottom line, when you are looking for a healthy, easy, cheap dinner, turn to this Lentil Soup recipe. You won't be disappointed.

    Notes on Ingredients & Modifications

    Ingredients for lentil soup labeled on counter.
    • Lentils: It is critical you use dried brown or green lentils, not yellow or red lentils, as they will turn to mush during pressure cooking.
    • Broth: Use low-sodium store-bought or homemade vegetable broth, to control the sodium level in this soup. If you are not vegan or vegetarian, feel free to replace the vegetable broth with chicken stock.
    • Italian Battuto--This Italian combination of celery, onions, carrots, and garlic is the Italian version of France's mirepoix. It is the base for this soup and is key to adding flavor. In most of my recipes, I suggest leaving an ingredient, like celery or onions, out if your family does not care for them. While you certainly can choose to do so, I do find this lentil soup shines best when all four ingredients are used.
    • Tomatoes: I like to use a mixture of both crushed tomatoes and diced tomatoes for a variety of textures. That said, feel free to use all crushed tomatoes or all diced tomatoes.
    • Spices: The mixture of dried spices is the secret to the most amazing flavor in this Lentil Soup. Oregano, ground coriander, cumin, and bay leaves all work together to give this lentil soup depth and earthiness.
    • Balsamic Vinegar: A key to making the flavors pop in this humble lentil soup is to finish it with balsamic vinegar. It adds a rich finish and really makes the soup sing. In place of the balsamic, feel free to use the juice of one fresh lemon.

    How to Make Instant Pot Lentil Soup

    This lentil soup comes is not at all complicated or difficult to make. However, if you are new to using an Instant Pot, you may first want to check out How to Use an Instant Pot to familiarize yourself with some of the terms and steps.

    • Place your lentils in a fine mesh strainer and rinse well. Dried lentils are covered in dust and dirt, so it is critical you don't skip this step. You will also want to quickly sort them to ensure there are no rocks or stones. Set the lentils aside to add to the soup later.
    • Turn the Instant Pot to saute, add in the oil, and let it heat briefly. Once the oil is heated, add in the carrots, onions, and celery and saute for 2-3 minutes, until the celery and onion begin to soften.
    • Add the rinsed lentils, along with the garlic, to the inner pot and saute for just 1 minute, and then hit cancel to turn the saute function off. This will help the garlic and lentils to toast and become flavorful. You just want to be sure not to saute longer than a minute, as you don't want your garlic to burn.
    Side by side photo with carrots, celery, and onions in inner pot and inner pot with sauteed vegetables and lentils.
    • Add the broth to the inner pot, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. This helps to prevent a burn warning.
    • Stir in the crushed tomatoes, diced tomatoes, spices, and salt.
    Side by side photo showing instant pot after adding broth then tomatoes and spices.
    • Place the lid on the pressure cooker and be sure the vent knob is pointed to sealed. Set to cook on HIGH pressure for 15 minutes.
    • Once cook time has elapsed, let the pressure release naturally. This is crucial to ensuring the lentils are fully cooked. If you try to do a quick release of pressure after pressure cooking soup, you will also be left with hot liquid spewing out of your venting knob, making a mess in your kitchen.
    • Once the pressure has been fully released and the lid becomes unlocked, remove the lid. Don't be alarmed if the soup appears thick, once you give everything a stir, the texture will look perfect.
    • Stir in the balsamic vinegar or lemon juice. everything a stir, removing the bay leaves as you come across them.
    Side by side photo showing lentil soup in instant pot after pressure cooking and after stirring.
    • Serve immediately. This easy lentil soup makes an easy, hearty plant-based entree especially when paired with Dutch Oven Bread and a Spinach Avocado Salad to round out the meal.
    Bowl of lentil soup topped with fresh parsley next to sliced bread.

    Storing Leftover Lentil Soup

    Once cooled slightly, store any leftover lentil Soup in an airtight container for up to 5 days in the refrigerator. Alternatively, you can freeze lentil soup in a freezer-safe container, leaving up to 1 inch of room for expansion for up to 3 months.

    More Instant Pot Soup Recipes

    I absolutely love preparing soups using the Instant Pot. They cook up fast, yet taste as though they have been simmered for hours. Check out a few of my favorite Instant Pot Soup Recipes below.

    • Instant Pot Potato Soup
    • Instant Pot Chicken Noodle Soup
    • Instant Pot Tomato Soup
    • Instant Pot Butternut Squash Soup
    • Instant Pot Lasagna Soup
    • Instant Pot Vegetable Soup

    If you try this recipe for Lentil Soup be sure to leave a comment below. I love to hear from you!

    Bowl of lentil soup topped with fresh parsley next to sliced bread.

    Instant Pot Lentil Soup

    Perfectly seasoned, this hearty and healthy Instant Pot Lentil Soup comes together fast for a flavorful, plant-based soup.
    5 from 13 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American, Mediterranean
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Pressure Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8
    Calories: 137kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ tablespoon olive oil
    • 1 small onion finely diced
    • ⅓ cup celery finely diced
    • ½ cup carrots peeled finely diced
    • 1 cup dried brown or green lentils rinsed well and drained
    • 2 teaspoons minced garlic
    • 4 cups vegetable broth low sodium
    • 15 ounces crushed tomatoes low sodium
    • 15 ounces diced tomatoes no salt added
    • 1 teaspoon oregano
    • 1 teaspoon coriander
    • 1 teaspoon cumin
    • 1 teaspoon kosher salt see note
    • 2 dried or fresh bay leaves
    • 1 tablespoon fresh lemon juice or balsamic vinegar
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Turn Instant Pot to saute, add the oil, and let heat briefly.
    • To the heated oil, add in the onions, celery, and carrots and saute for 2-3 minutes, or until the vegetables begin to soften.
    • Add in lentils and garlic and saute for an additional 1 to 2 minutes. Turn Instant Pot OFF.
    • Add in vegetable broth and scrape up any browned bits on the bottom of the instant pot to prevent a burn warning.
    • Add in the crushed and diced tomatoes, oregano, coriander, cumin, salt (if using), and bay leaves.
    • Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set cook time for 15 minutes on high pressure by hitting manual or pressure cook and using the +/- buttons to adjust the timing.
    • Once the cook time has elapsed, allow pressure to release naturally.
    • Once the pressure has been released, remove the lid. Give the soup a stir, discarding the bay leaves as you come across them. Stir in the lemon juice or balsamic vinegar and serve.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Lentils: Use dried green or brown lentils, not red or yellow lentils as they can become mushy. 
    Note on Salt: If your broth and tomatoes are not low sodium, cut the salt down to ½ teaspoon.
    Tomatoes: Feel free to use all crushed tomatoes or all diced tomatoes instead of a combination of the two.
    Storage: Lentil soup will keep in an airtight container in the fridge for 4-5 days. Alternatively, you can freeze this soup in freezer-safe containers, leaving 1 inch of room for expansion for up to 3 months.
    Cooking at high altitude? Use the conversion chart for cooking in the Instant Pot at High Altitude.

    Nutrition

    Calories: 137kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 546mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1791IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This recipe was originally shared in 2019 and updated in 2023.

    « Vegetarian Enchiladas
    Instant Pot Whole Chicken »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Margaret

      May 15, 2023 at 1:11 am

      5 stars
      Very easy to make. I added some chilli flakes for additional spice. The soup also freezes well.

      Reply
    2. Kevin

      April 02, 2023 at 9:32 pm

      The balsamic vinegar at the end kicked it up a notch!

      I didn't have coriander to add, but it turned out really well. Used homemade chicken bone stock for the broth. Next time I'd hold back one to two cups of broth, and add as needed after the cooking is done.

      Reply
    3. Liza

      February 09, 2023 at 5:36 am

      5 stars
      We really enjoyed this lentil soup. It was so easy to make using the Instant Pot, it turned out to be rich in flavors and so satisfying. Just added this to our go-to soup recipes, thanks Kristen!

      Reply
      • Kristen Chidsey

        February 09, 2023 at 6:52 am

        Wonderful, thank you for sharing, Liza!

        Reply
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    Full of earthy lentils and a richly seasoned broth, this vegan-friendly Instant Pot Lentil Soup is anything but bland or boring.

    Meet a Mind "Full" Mom

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    Full of earthy lentils and a richly seasoned broth, this vegan-friendly Instant Pot Lentil Soup is anything but bland or boring.

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