Easy Instant Pot Lentil Soup

If you’re scrolling through soup recipes looking for something healthy, budget-friendly, and ridiculously easy, stop right here!

This Instant Pot Lentil Soup is everything you want in a weeknight dinner. It’s loaded with vegetables, packed with plant-based protein, and ready in under 30 minutes thanks to the magic of pressure cooking.

No soaking lentils overnight. No babysitting a pot on the stove. Just dump, set, and walk away while the Instant Pot does all the work!

It’s hearty, nourishing, and tastes like you simmered it for hours. Let’s make this happen!

Why You’ll Love This Recipe

• Lightning Fast: No soaking required! The Instant Pot cooks lentils to perfect tenderness in just minutes, making this one of the quickest soup recipes around.
• Budget Friendly: Lentils are one of the cheapest superfoods you can buy. This entire pot of soup costs just a few dollars to make!
• Nutrient Powerhouse: High in iron, protein, and fiber, this satisfies any craving for soup recipes healthy enough to fuel your body right.
• Set It & Forget It: The Instant Pot does all the heavy lifting while you tackle other tasks. It’s true hands-off cooking!

Ingredients

Brown or Green Lentils: These varieties hold their shape beautifully in the pressure cooker. Avoid red lentils, which turn mushy (unless you want a creamy soup!).

Carrots, Celery, and Onion: The classic mirepoix base that adds sweetness, depth, and aromatics to the broth.

Spinach or Kale: Added at the very end for a fresh pop of green. The residual heat wilts them perfectly.

Lemon Juice: Essential for brightening the naturally earthy lentil flavor. Don’t skip this—it transforms the entire soup!

Cumin & Thyme: Warm, earthy spices that pair perfectly with lentils and make your kitchen smell amazing.

Vegetable Broth: The flavorful liquid base. You can use store-bought or homemade.

Garlic: Because garlic makes everything better!

Bay Leaves: Add depth and a subtle herbal note to the broth.

Step-by-Step Instructions

1. Sauté the Vegetables: Turn your Instant Pot to the “Sauté” function. Add a drizzle of olive oil, then cook diced onions, carrots, and celery until softened, about 5 minutes. Add minced garlic, cumin, and thyme and cook for 1 more minute.

2. Deglaze the Pot: Add a splash of vegetable broth and use a wooden spoon to scrape up any browned bits stuck to the bottom. This prevents the dreaded “Burn” notice!

3. Add Lentils & Broth: Stir in the rinsed and drained lentils, remaining vegetable broth, bay leaves, salt, and pepper. Give everything a good stir.

4. Pressure Cook: Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 15 minutes. After the cook time ends, let it naturally release for 10 minutes, then quick release the remaining pressure.

5. Finish Fresh: Remove the bay leaves. Stir in fresh spinach or kale and a generous squeeze of lemon juice. The greens will wilt in seconds from the heat of the soup.

Tips for Success

Always Rinse Lentils: Rinse your lentils thoroughly in a mesh sieve to remove any dust, debris, or tiny stones. It only takes a minute and makes a big difference!

Perfect Liquid Ratio: Lentils absorb a lot of liquid as they cook. Use a 3:1 ratio of liquid to lentils for a perfect soup consistency that’s not too thick or thin.

Don’t Add Acid Too Early: Wait until after pressure cooking to add lemon juice or tomatoes. Acidic ingredients can prevent lentils from softening properly if added at the beginning.

Natural Release Matters: That 10-minute natural release helps the lentils finish cooking gently and prevents them from splitting open.

Instant Pot Lentil Soup Variations

Thicker Stew Version: For a heartier, thicker consistency, reduce the broth by 1 cup. This turns it into one of those satisfying soups and stews that’s almost spoonable!

Curried Lentil Soup: Add 2 tablespoons of curry powder along with the spices and stir in ½ cup of coconut milk at the end for a creamy, Indian-inspired twist.

Sausage Lentil Soup: Brown some Italian sausage or kielbasa during the sauté step for a meatier version. It’s similar to hearty soup with ground beef ideas but with lentils!

Tomato Lentil: Add a can of diced tomatoes along with the broth for a richer, slightly tangy flavor profile.

Serving Suggestions

Serve this soup with warm naan bread, pita, or crusty sourdough for dipping and soaking up all that delicious broth.

Top each bowl with a dollop of Greek yogurt or coconut cream for richness, plus fresh herbs like parsley or cilantro.

Serve alongside a fresh green salad with lemon vinaigrette for a complete, balanced meal.

FAQs

Is this one of your soup recipes easy?
Absolutely! It’s practically hands-off thanks to the Instant Pot. Just sauté, add ingredients, and press a button. Perfect for busy weeknights!

Can I freeze this soup?
Yes! Instant Pot Lentil Soup freezes beautifully for up to 3 months. Store in individual portions for easy grab-and-go lunches. You may need to add a splash of water when reheating, as lentils thicken as they sit.

Do I need to soak the lentils?
No! That’s the beauty of using an Instant Pot. Unlike dried beans, lentils cook quickly without any pre-soaking required.

Can I use red lentils instead?
You can, but they’ll break down into a creamier, pureed consistency rather than staying whole. Reduce the cook time to 8-10 minutes if using red lentils.

Final Thoughts

This Instant Pot Lentil Soup is a staple in our kitchen—and we think it’ll become one in yours too! It’s wholesome, filling, and incredibly easy to make on even the busiest weeknights.

Whether you’re meal prepping for the week or need a last-minute dinner that checks all the nutritional boxes, this soup delivers every single time.

Pin this recipe to your favorite soup recipes board on Pinterest so it’s always at your fingertips! And when you make it, snap a photo and share it with us—we love seeing your kitchen creations!

Happy pressure cooking!