Name: Instant Pot Lentil Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium sweet onion (diced to ½”); 2 medium carrots (diced to ½”); 2 stalks celery (thinly sliced); 4 cloves garlic (minced); 1 tsp dried sage; ½ tsp dried thyme; 4 small yukon gold potatoes (about 12 oz, diced into 1” chunks); 1 28-oz can crushed tomatoes; 1 cup brown or green lentils (rinsed); 1 quart vegetable stock; 1 tsp kosher salt (or to taste); chopped fresh parsley (to taste)

Jump to Recipe

If you’re searching for a warm, cozy meal that’s both incredibly flavorful and fuss-free, look no further than this delightful Instant Pot Lentil Soup. Packed with hearty lentils, vibrant vegetables, and aromatic herbs, this one-pot wonder makes weeknight cooking a true pleasure. There’s something undeniably comforting about a steaming bowl of lentil soup simmered to perfection in a fraction of the usual time, with every spoonful bursting with homestyle goodness.

Instant Pot Lentil Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Instant Pot Lentil Soup comes from its simple, wholesome ingredients, each one contributing its unique taste and texture. Gather these basics from your pantry and fridge; together, they create pure magic in a bowl!

Olive oil: Adds a silky texture and helps the vegetables caramelize for a deeper, richer flavor.
Sweet onion: Brings subtle sweetness and depth to the soup’s aromatic base.
Carrots: Offer vibrant color and a gentle sweetness that balances out earthy lentils.
Celery: Adds a fresh, slightly peppery flavor and wonderful crunch to the finished soup.
Garlic: Infuses every bite with a warm, savory aroma that’s absolutely irresistible.
Dried sage: Lends an earthy, slightly peppery note that complements the hearty ingredients.
Dried thyme: Delivers classic herbal flavor that makes each spoonful taste extra cozy and comforting.
Yukon gold potatoes: These waxy potatoes hold their shape and provide creamy, satisfying bites.
Crushed tomatoes: Add comforting richness, color, and savory tang to the broth.
Brown or green lentils: The star of the show! They hold up beautifully during cooking while soaking up all the savory flavors.
Vegetable stock: Gives the soup its robust, savory base and ties all the flavors together.
Kosher salt: Enhances all the natural flavors and makes the soup come alive.
Chopped fresh parsley: A burst of green freshness to finish and elevate every bowl.

How to Make Instant Pot Lentil Soup

Step 1: Prep the Lentils

Begin by sorting through your cup of lentils on a clean surface to remove any small stones or debris hiding in the bag. This is important, as even a small pebble can ruin your soup experience! Once sorted, place the lentils in a fine mesh strainer and rinse them thoroughly under cool running water. This simple step ensures your soup is as clean and delicious as possible.

Step 2: Sauté the Vegetables

With the Instant Pot set to “Saute,” allow the inner pot to heat, then drizzle in the olive oil. Once it’s shimmering, toss in your diced onions, carrots, and celery. Give everything a good stir to coat the veggies in oil, then let them soften for about six minutes. You’ll know they’re ready when the onions turn translucent and fill the kitchen with their inviting aroma.

Step 3: Add Garlic and Herbs

Next, sprinkle in your minced garlic and dried sage, stirring well so the fragrant garlic hits the hot bottom of the pot. Let the mixture sizzle for about a minute—just long enough for the garlic to become irresistibly fragrant without burning.

Step 4: Combine Soup Ingredients

Cancel the “Saute” mode, then pile in the diced potatoes, crushed tomatoes, rinsed lentils, and vegetable stock. Give all these wholesome ingredients a good stir so everything is evenly distributed. The mixture will already look so hearty and colorful; you’ll be tempted to sneak a taste!

Step 5: Pressure Cook

Now secure the Instant Pot lid and make sure the valve is set to “Sealing.” Select “High Pressure” and set the timer for 15 minutes. It takes about 20 minutes for your Instant Pot to come up to pressure, then let it work its magic. When the cooking time is up, you can either let the pressure release naturally or use a quick release for immediate gratification.

Step 6: Season and Serve

Carefully open the lid and take in the incredible aroma! Give the soup a taste and add kosher salt until the flavors pop. Scoop into bowls and sprinkle each with fresh, chopped parsley for a final flourish of color and freshness.

How to Serve Instant Pot Lentil Soup

Garnishes

A simple handful of chopped fresh parsley is classic, but you can also try a swirl of olive oil, a sprinkle of freshly ground black pepper, or a spoonful of grated parmesan for extra richness. Lemon zest or a tiny squeeze of lemon just before serving also brightens the flavors beautifully.

Side Dishes

Instant Pot Lentil Soup is incredibly filling on its own, but it pairs wonderfully with a thick slab of crusty bread for dunking. For a heartier spread, add a light green salad with a tangy vinaigrette, or some toasted pita wedges and hummus on the side.

Creative Ways to Present

For dinner parties, serve this soup in rustic mugs so friends can sip while mingling. If you want to dress it up, ladle it over a scoop of cooked rice or quinoa in shallow bowls and top with microgreens for an elegant touch. You can even portion the soup into small shooters as a cozy appetizer at a winter gathering.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Instant Pot Lentil Soup to cool completely before transferring it to airtight containers. It keeps well in the fridge for up to five days, making it a great choice for meal prep or easy lunches throughout the week.

Freezing

This soup freezes beautifully! Pour chilled soup into freezer-safe bags or containers, leaving a little space at the top for expansion. Freeze for up to three months, and always label your containers so you can easily find that comforting soup right when cravings hit.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring occasionally. You can also reheat individual portions in the microwave. If the soup thickens upon standing, just add a splash of vegetable stock or water to return it to your preferred consistency.

FAQs

Can I use red lentils instead of brown or green?

Red lentils will break down much more than brown or green, turning your Instant Pot Lentil Soup into a creamier, thicker stew. It’s still delicious, just expect a different texture.

Is this recipe vegan?

Absolutely! Instant Pot Lentil Soup is entirely plant-based when prepared as written—all the rich flavor comes from vegetables, lentils, and herbs.

Can I add extra vegetables?

Of course! Feel free to toss in bell peppers, kale, spinach, or even zucchini during the last few minutes of cooking for additional flavor and nutrition.

How do I make this soup spicier?

For a little kick, add a pinch of red pepper flakes or a dash of hot sauce when you’re sautéing the vegetables or seasoning the finished soup.

What’s the best way to adjust the consistency?

If you prefer a soupier texture, simply add a bit more vegetable stock at the end. For a thicker stew, use less stock or blend a cup of the finished soup and stir it back in for a creamy touch.

Final Thoughts

Give this Instant Pot Lentil Soup a try next time you crave something nourishing and effortless. With every comforting bite, you’ll see why it’s a favorite in so many kitchens. Whether you serve it to your whole family or portion it out for lunches, it’s bound to become part of your cold-weather rotation!

Instant Pot Lentil Soup Recipe

★★★★★

4.8 from 14 reviews

Author: Noah
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Instant Pot Lentil Soup is a hearty and comforting dish perfect for any day of the week. Packed with vegetables, lentils, and flavorful herbs, it’s a wholesome meal that’s easy to prepare.

Instructions

Sort and Rinse Lentils: Portion out 1 cup of lentils. Sort through the lentils to remove any stones or debris. Rinse under cool running water in a mesh strainer.
Saute Vegetables: Heat olive oil in the Instant Pot, add onion, carrots, and celery. Saute until onions are soft, about 6 minutes.
Add Aromatics: Stir in garlic and sage, saute until fragrant.
Add Remaining Ingredients: Cancel saute mode, add potatoes, tomatoes, lentils, and stock. Stir well.
Pressure Cook: Seal the pot, set to High Pressure for 15 minutes. Natural or quick release pressure.
Season and Serve: Adjust seasoning with salt, then serve in bowls, garnished with parsley.