Instant Pot Lentil Soup – Cozy, Hearty, and Ready Fast
There’s something comforting about a warm bowl of lentil soup, especially when it comes together with almost no effort. This Instant Pot version is simple, wholesome, and perfect for busy weeknights. It’s deeply flavorful, loaded with veggies, and cooks in a fraction of the time.
You’ll get a thick, satisfying soup that tastes like it simmered all day—without babysitting the stove.
Instant Pot Lentil Soup - Cozy, Hearty, and Ready Fast
Ingredients
Method
- Prep the Instant Pot: Set to Sauté and let it heat for 1–2 minutes. Add the olive oil.
- Sauté aromatics: Add onion, carrots, and celery. Cook, stirring occasionally, for 4–5 minutes until softened.Add garlic and sauté 30 seconds, just until fragrant.
- Add spices: Stir in cumin, smoked paprika, thyme, salt, and pepper. Toast the spices for 30 seconds to bloom their flavor.
- Deglaze: Pour in a splash of broth and scrape up any browned bits on the bottom. This helps prevent the burn warning.
- Add the rest: Add lentils, canned tomatoes with juices, remaining broth, and the bay leaf.Stir to combine.
- Pressure cook: Seal the lid and set to High Pressure for 12 minutes for brown/green lentils. (If using red lentils, cook 6–7 minutes.)
- Natural release: Let the pressure release naturally for 10 minutes. Then quick-release any remaining pressure.
- Finish with greens: Open the lid carefully. Stir in the chopped greens and let them wilt for 2–3 minutes on the Keep Warm setting.
- Brighten: Stir in lemon juice.Taste and adjust salt and pepper.
- Serve: Ladle into bowls and garnish with parsley. Add a drizzle of olive oil or a dollop of yogurt if you like.
What Makes This Recipe So Good
- Speed without sacrifice: The Instant Pot infuses flavor fast, delivering tender lentils and rich broth in about 30 minutes of cook time.
- Everyday ingredients: You likely have most of these basics on hand—onion, carrots, celery, garlic, and pantry spices.
- Comforting but light: It’s hearty and filling, yet naturally vegan and gluten-free.
- Flexible and forgiving: Swap in different veggies, use red or green lentils, or add protein like sausage or shredded chicken.
- Great for meal prep: The flavors deepen after a day, and it freezes well for easy future meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 1/2 cups brown or green lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes, with juices
- 6 cups low-sodium vegetable broth (or chicken broth)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1–2 cups chopped greens (spinach, kale, or Swiss chard)
- 1–2 tablespoons lemon juice (to taste)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep the Instant Pot: Set to Sauté and let it heat for 1–2 minutes. Add the olive oil.
- Sauté aromatics: Add onion, carrots, and celery. Cook, stirring occasionally, for 4–5 minutes until softened.Add garlic and sauté 30 seconds, just until fragrant.
- Add spices: Stir in cumin, smoked paprika, thyme, salt, and pepper. Toast the spices for 30 seconds to bloom their flavor.
- Deglaze: Pour in a splash of broth and scrape up any browned bits on the bottom. This helps prevent the burn warning.
- Add the rest: Add lentils, canned tomatoes with juices, remaining broth, and the bay leaf.Stir to combine.
- Pressure cook: Seal the lid and set to High Pressure for 12 minutes for brown/green lentils. (If using red lentils, cook 6–7 minutes.)
- Natural release: Let the pressure release naturally for 10 minutes. Then quick-release any remaining pressure.
- Finish with greens: Open the lid carefully. Stir in the chopped greens and let them wilt for 2–3 minutes on the Keep Warm setting.
- Brighten: Stir in lemon juice.Taste and adjust salt and pepper.
- Serve: Ladle into bowls and garnish with parsley. Add a drizzle of olive oil or a dollop of yogurt if you like.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.
- Freezing: Portion into freezer-safe containers, leaving a little room for expansion. Freeze up to 3 months.Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens. Taste and re-season with salt and lemon.
- Make-ahead tip: Chop veggies the night before and rinse lentils ahead of time to speed up the process.
Benefits of This Recipe
- Nutrient-dense: Lentils pack protein, fiber, iron, and folate, while vegetables add vitamins and antioxidants.
- Budget-friendly: Pantry staples and inexpensive produce keep costs low without sacrificing flavor.
- Satisfying and balanced: Protein, fiber, and complex carbs keep you full and energized.
- Weeknight-friendly: Minimal chopping and hands-off cooking means dinner is easy, even on busy days.
- Dietary flexible: Naturally vegan and gluten-free, and easy to adapt for different preferences.
Common Mistakes to Avoid
- Skipping the rinse: Rinsing lentils removes dust and helps them cook evenly.
- Forgetting to deglaze: Not scraping the pot after sautéing can trigger the burn warning.
- Overcooking red lentils: Red lentils break down faster. If used, reduce the cook time and expect a creamier texture.
- Adding greens too early: They’ll overcook and dull.Stir them in at the end for bright color and texture.
- Under-seasoning: Broth saltiness varies. Taste at the end and adjust salt, pepper, and lemon.
Recipe Variations
- Moroccan-inspired: Add 1 teaspoon ground coriander, 1/2 teaspoon cinnamon, and a pinch of cayenne. Finish with fresh cilantro.
- Italian-style: Swap thyme for Italian seasoning, add a Parmesan rind before cooking, and stir in basil and a splash of balsamic at the end.
- Sausage and lentil: Brown 8 ounces of Italian sausage during the sauté step.Use chicken broth and finish with kale.
- Creamy coconut: Stir in 1/2 to 3/4 cup coconut milk after pressure cooking, plus a squeeze of lime.
- Tomato-forward: Use 2 cans of tomatoes and reduce broth by 1 cup for a richer, thicker soup.
- Red lentil version: Use red lentils, add 1 diced potato, and cook 6–7 minutes. Blend partially for a silky finish.
- Extra veg: Add diced bell pepper, zucchini, or mushrooms with the aromatics. Stir in frozen peas at the end.
FAQ
Do I need to soak the lentils?
No.
Lentils cook quickly and don’t need soaking. A quick rinse is enough to remove dust and small debris.
Can I use red lentils instead of brown or green?
Yes, but they cook faster and break down more. Set the Instant Pot to 6–7 minutes on High and expect a creamier, thicker soup.
How can I make the soup thicker?
Use an immersion blender to blend 1–2 cups of the soup, then stir it back in.
Or simmer on Sauté for a few minutes to reduce.
What if I get a burn warning?
Cancel, quick-release pressure, and open the lid. Scrape the bottom well, add 1/2 to 1 cup extra broth, and try again. Deglazing after sautéing helps prevent this.
Can I double the recipe?
Yes, as long as you stay below the Instant Pot’s max fill line.
The cook time stays the same, but it may take longer to come to pressure.
Is this freezer-friendly?
Absolutely. Cool completely, portion into containers, and freeze up to 3 months. Thaw in the fridge and reheat gently with extra broth if needed.
What can I serve with lentil soup?
Crusty bread, a simple green salad, or grilled cheese are great.
For extra richness, add a spoonful of Greek yogurt or a drizzle of good olive oil.
Final Thoughts
This Instant Pot Lentil Soup is the kind of recipe you’ll make once and keep coming back to. It’s easy, nourishing, and endlessly adaptable to what you have on hand. Whether you’re feeding a crowd or stocking the freezer, it delivers comfort and flavor with very little effort.
Keep lemons, broth, and lentils in your pantry, and you’re always one pot away from a cozy meal.
