Instant Pot Lentil Soup is an easy lentil soup that’s made entirely in the electric pressure cooker. This tasty brown lentil and vegetable soup makes a hearty vegan dinner.
Lentils are a favorite at our house. They are inexpensive, hearty, and healthy.
They are a great way to stretch meat, but they’re also delicious all on their own in everything from soups to sauce.
This Instant Pot Lentil Soup is easy to make, and it’s made with just a few simple ingredients. It’s budget-friendly and full of good-for-you ingredients.
This flavorful soup is also vegan, and it makes it a hearty Meatless Monday dinner.
How to make Instant Pot lentil soup
Step1: Press sauté.
Step 2: When the Instant Pot reads hot, add the oil.
Step 3: Stir in the onion, carrots, and celery. Cook, stirring continuously, until the vegetables have softened, about 3 minutes.
Step 4: Add the garlic, salt, Italian seasoning, and pepper, and stir in. Press cancel.
Step 5: Stir in the broth and lentils.
Step 6: Add the tomato paste on top, but do not stir in.
Step 7: Close and lock the lid. Turn the pressure release valve to sealing. Press the manual button and adjust the time to 25 minutes on high pressure. It will take about 10-15 minutes to come up to pressure before the cooking time begins.
Step 8: Once the cooking time has finished, let the pressure release naturally for 15 minutes.
Step 9: Turn the pressure release valve to venting to release any remaining pressure. Unlock and remove the lid.
Step 10: Stir the soup.
Step 11: Add the fresh spinach leaves, and stir to combine.
Step 12: Drizzle the soup with a little balsamic vinegar before serving.
Tips
- Lentils: You can use green lentils in place of the brown lentils in this recipe.
- Veggies: Feel free to add more veggies if you prefer.
- Balsamic vinegar: The balsamic vinegar adds a bit of sweetness and acidity to the soup (helps to brighten up the soup). If you prefer, you can use another type of vinegar (like red wine vinegar).
Recipes that go well with this soup
This soup goes well with a loaf of crusty no knead bread or garlic herb no knead bread.
It also goes well with multigrain bread or with 60 Minute Dinner Rolls.
Storage
Store any leftover lentil soup in an airtight container in the refrigerator. The soup should keep for up to 4 days when properly stored in the fridge.
Instant Pot Lentil Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup diced white or yellow onion
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 5 cloves garlic minced
- 1 ½ tablespoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dried brown lentils rinsed and picked over
- 4 cups vegetable broth
- 3 tablespoons tomato paste
- 2 cups fresh spinach leaves
- 2 tablespoons balsamic vinegar
Instructions
- Press sauté.
- When hot, add the oil.
- Stir in the onion, carrots, and celery.
- Cook, stirring continuously, until the vegetables have softened, about 3 minutes.
- Add the garlic, salt, Italian seasoning, and pepper, and stir in.
- Press cancel.
- Stir in the broth and lentils.
- Add the tomato paste on top but do not stir in.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press the manual button and adjust the time to 25 minutes on high pressure.
- It will take about 10-15 minutes to come up to pressure before the cooking time begins.
- Let the pressure release naturally for 15 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Stir the soup.
- Add the fresh spinach leaves, and stir to combine.
- Drizzle the soup with a little balsamic vinegar before serving.
Notes
- Lentils: You can use green lentils in place of the brown lentils in this recipe.
- Veggies: Feel free to add more veggies if you prefer.
- Balsamic vinegar: The balsamic vinegar adds a bit of sweetness and acidity to the soup (helps to brighten up the soup). If you prefer, you can use another type of vinegar (like red wine vinegar).
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!
