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Instant Pot Lentil Soup - Cozy, Hearty, and Ready Fast

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Prep the Instant Pot: Set to Sauté and let it heat for 1–2 minutes. Add the olive oil.
  2. 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.
  3. Add spices: Stir in cumin, smoked paprika, thyme, salt, and pepper. Toast the spices for 30 seconds to bloom their flavor.
  4. Deglaze: Pour in a splash of broth and scrape up any browned bits on the bottom. This helps prevent the burn warning.
  5. Add the rest: Add lentils, canned tomatoes with juices, remaining broth, and the bay leaf. Stir to combine.
  6. 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.)
  7. Natural release: Let the pressure release naturally for 10 minutes. Then quick-release any remaining pressure.
  8. 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.
  9. Brighten: Stir in lemon juice. Taste and adjust salt and pepper.
  10. Serve: Ladle into bowls and garnish with parsley. Add a drizzle of olive oil or a dollop of yogurt if you like.