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Home » Instant Pot Soup Recipes

Instant Pot Lentil Soup

Published: Sep 11, 2023 by Kate · This post may contain affiliate links.

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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.

Closeup photo of Instant Pot lentil soup in a green bowl with a black spoon in it.

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.

Diced onion carrot and celery in an Instant Pot.

Step 3: Stir in the onion, carrots, and celery. Cook, stirring continuously, until the vegetables have softened, about 3 minutes.

Italian seasoning and pepper on top of sauteed vegetables in an Instant Pot.

Step 4: Add the garlic, salt, Italian seasoning, and pepper, and stir in. Press cancel.

Vegetable broth pouring into diced vegetables in an Instant Pot.

Step 5: Stir in the broth and lentils.

A scoop of tomato paste sitting on top of ingredients for lentil soup in an Instant Pot.

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.

Stirred lentil soup in an Instant Pot.

Step 10: Stir the soup.

Fresh spinach leaves on top of lentil soup in an Instant Pot.

Step 11: Add the fresh spinach leaves, and stir to combine.

A spoon stirring spinach into lentil soup in an Instant Pot.

Step 12: Drizzle the soup with a little balsamic vinegar before serving.

A bowl of Instant Pot lentil soup next to a green glass and black spoon.

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).
A bowl of lentil soup next to two green glasses of water.

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.

A black spoon holding a scoop of lentil soup in a green bowl.

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.

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If you’ve tried this Instant Pot lentil soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

You can FOLLOW ME on Pinterest or Facebook  for even more delicious food.

Closeup photo of Instant Pot lentil soup in a green bowl with a black spoon in it.

Instant Pot Lentil Soup

Instant Pot Lentil Soup is a hearty vegan soup that is full of brown lentils and plenty of vegetables.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 28 minutes minutes
Pressure Release: 15 minutes minutes
Total Time: 1 hour hour 8 minutes minutes
Servings: 6 servings
Calories: 204kcal
Author: Kate at Eating in an Instant

Equipment

  • Instant Pot/Electric Pressure Cooker

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
  • ½ teaspoon salt
  • ½ 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

Serving: 1serving | Calories: 204kcal | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 921mg | Potassium: 615mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4886IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 4mg
Tried this recipe?Leave me a comment below to let me know!

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