Looking for a wholesome, satisfying meal that practically makes itself? This Instant Pot Lentil Soup is your answer. Packed with earthy lentils, colorful vegetables, and warming spices, it’s the kind of nourishing bowl that makes you feel good from the inside out.
The magic here is the Instant Pot, which transforms humble lentils into tender, creamy perfection in just 15 minutes of pressure cooking—no soaking required. Unlike traditional stovetop methods that can take over an hour of simmering and stirring, this hands-off approach delivers restaurant-quality results in a fraction of the time.
What makes this one of the best soup recipes for busy households is its incredible versatility. It’s naturally vegan, packed with plant-based protein and fiber, budget-friendly, and adaptable to whatever vegetables you have on hand. Whether you’re meal prepping for the week or need a quick weeknight dinner, this Instant Pot lentil soup delivers every single time.
Why You’ll Love This Recipe
Lightning-Fast Speed: No soaking, no long simmering, no babysitting the stove. The Instant Pot cooks lentils to perfect tenderness in minutes, making this one of the fastest homemade soups you’ll ever make. From start to finish, you’re looking at under 30 minutes.
Incredibly Budget-Friendly: Lentils are one of the most affordable superfoods on the planet, costing just pennies per serving. Add inexpensive vegetables and pantry spices, and you’ve got a nutritious meal that won’t break the bank—perfect for feeding a family or stretching your grocery budget.
Nutritional Powerhouse: High in iron, plant-based protein, and fiber, this soup satisfies any craving for soup recipes healthy enough to eat every day. It’s filling, energizing, and packed with the kind of nutrients your body actually needs.
Ingredients
Brown or Green Lentils: These varieties hold their shape beautifully in the pressure cooker, creating a soup with perfect texture rather than turning mushy. Avoid red lentils for this recipe—they’ll break down too much.
Classic Mirepoix Base: Diced carrots, celery, and onions create the aromatic foundation that makes this soup so flavorful and comforting. This trio is the secret behind countless beloved soups and stews recipes.
Fresh Greens: Baby spinach or chopped kale added at the end brings freshness, color, and extra nutrients. The residual heat wilts them perfectly without overcooking.
Lemon Juice: This is absolutely essential! A generous squeeze of fresh lemon at the end brightens the earthy lentil flavor and makes every spoonful sing.
Warm Spices: Cumin and thyme are the perfect aromatic partners for lentils, adding depth and warmth without overwhelming the natural flavors.
Vegetable Broth: Provides the flavorful liquid base. Use homemade or quality store-bought for best results.
Garlic & Tomato Paste: Add savory depth and umami richness.
Step-by-Step Instructions
1. Sauté Your Aromatics: Press the “Sauté” function on your Instant Pot and add a drizzle of olive oil. Once hot, add diced onions, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Add minced garlic, tomato paste, cumin, and thyme, stirring constantly for another minute until gloriously fragrant.
2. Deglaze the Pot: This step is crucial to prevent the dreaded “Burn” notice! Pour in about 1/2 cup of your vegetable broth and use a wooden spoon to scrape up all those beautiful browned bits stuck to the bottom of the pot. This adds flavor and ensures smooth pressure cooking.
3. Add Lentils and Liquid: Stir in your rinsed and drained lentils along with the remaining vegetable broth. Add a bay leaf and season with salt and pepper. Give everything a good stir to combine.
4. Pressure Cook: Secure the lid, make sure the valve is set to “Sealing,” and press “Pressure Cook” or “Manual” on High for 15 minutes. The pot will take about 10 minutes to come to pressure, then cook for 15 minutes.
5. Release and Finish: After cooking completes, let the pressure release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Remove the lid, stir in fresh spinach or kale until wilted, then add a generous squeeze of fresh lemon juice. Taste and adjust seasoning as needed.
Tips for Success
Always Rinse Your Lentils: Place them in a fine-mesh sieve and rinse under cold water to remove any dust, debris, or small stones. This quick step ensures the cleanest, best-tasting soup.
Get the Liquid Ratio Right: Lentils are thirsty! They absorb significant liquid during cooking, so use a 3:1 ratio of broth to lentils for perfect soup consistency. Too little liquid results in a thick stew rather than a soup.
Hold the Acid Until the End: Don’t add lemon juice, tomatoes, or vinegar before pressure cooking—acid can prevent lentils from softening properly. Always add acidic ingredients after cooking for tender results and bright flavor.
Deglaze Thoroughly: Make absolutely sure no food bits are stuck to the bottom before sealing the lid. This is the number one cause of the “Burn” error message on Instant Pots.
Instant Pot Lentil Soup Variations
Thick Lentil Stew: Reduce the vegetable broth by 1 cup for a thicker, more stew-like consistency that’s incredibly hearty. This transforms it into one of those stick-to-your-ribs soups and stews recipes perfect for cold winter nights.
Curried Lentil Soup: Add 2 tablespoons of curry powder with the spices and stir in 1/2 cup of coconut milk at the end for a creamy, aromatic twist with Indian-inspired flavors. The combination is absolutely divine.
Hearty Sausage Lentil Soup: Use the sauté function to brown sliced Italian sausage before adding the vegetables, creating a meatier version similar to popular soup with ground beef ideas. The savory sausage adds incredible depth.
Mediterranean Lentil Soup: Add diced tomatoes, oregano, and a handful of chopped fresh parsley. Finish with crumbled feta cheese for a Greek-inspired variation that’s bright and tangy.
Moroccan-Spiced Version: Replace cumin with a blend of coriander, cinnamon, and paprika. Add diced sweet potato and finish with fresh cilantro for an exotic, warming bowl.
Serving Suggestions
Warm Flatbread: Serve with soft, pillowy naan bread or toasted pita triangles for scooping. The combination of hearty soup and bread makes this a complete, satisfying meal.
Creamy Topping: Add a generous dollop of plain Greek yogurt, coconut cream, or dairy-free yogurt on top. Swirl it in for added richness and a beautiful presentation.
Fresh Side Salad: Balance the hearty soup with a crisp green salad dressed in lemon vinaigrette. The bright, fresh contrast is perfect alongside the earthy lentils.
Crusty Bread: A thick slice of sourdough or rustic whole grain bread makes this even more filling and adds wonderful textural contrast.
Herb Oil Drizzle: Blend fresh herbs with olive oil and drizzle over each bowl for an elegant finishing touch that elevates this simple soup to something special.
FAQs
Is this one of your soup recipes easy?
Absolutely! This is about as easy as homemade soup gets. The Instant Pot does all the heavy lifting—you just prep the vegetables, press a few buttons, and walk away. It’s practically hands-off cooking, making it perfect even for complete beginners or busy weeknights.
Can I freeze this soup?
Yes! This Instant Pot lentil soup freezes beautifully for up to 3 months. Let it cool completely, then portion into airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if it’s thickened during freezing.
Do I need to soak the lentils first?
Nope! That’s the absolute beauty of using an Instant Pot. Unlike beans, lentils don’t require any soaking, and the pressure cooker cooks them to perfect tenderness in just 15 minutes. This makes it one of the fastest soup recipes you can make from scratch.
Why did my Instant Pot display a “Burn” notice?
This usually happens when food is stuck to the bottom of the pot. Make sure to thoroughly deglaze after sautéing and ensure there’s enough liquid. Also, don’t add tomatoes or acidic ingredients before pressure cooking, as they can cause sticking.
Final Thoughts
This Instant Pot Lentil Soup has earned its place as a staple in our kitchen for good reason. It’s wholesome, deeply satisfying, and incredibly easy to make even on the busiest weeknights. The combination of tender lentils, aromatic vegetables, and warming spices creates a bowl of comfort that never gets old.
What makes this recipe truly special is how it checks every box: it’s vegan, nutritious, budget-friendly, quick to make, and tastes absolutely delicious. Whether you’re looking for soup recipes healthy enough for weekly meal prep or simply need a reliable go-to dinner that the whole family loves, this Instant Pot lentil soup delivers every single time.
Ready to let your Instant Pot work its magic? Gather your lentils and vegetables, press a few buttons, and prepare to enjoy one of the easiest, most nourishing meals you’ll make all week. Save this recipe—once you try it, you’ll understand why it’s on constant rotation in kitchens everywhere!
Instant Pot Lentil Soup
Ingredients
- 1.5 cups brown or green lentils
- 3 carrots, diced
- 3 celery stalks, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cups spinach or kale
- 2 bay leaves
- 1 tbsp ground cumin
- 1 tsp dried thyme
- 2 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Sauté vegetables, garlic, and spices in Instant Pot.
- Add broth, lentils, bay leaves, salt, and pepper.
- Pressure cook on High for 15 minutes.
- Natural release 10 minutes, then vent.
- Stir in greens and lemon juice before serving.