Whenever the weather cools down, I find myself reaching for my Instant Pot to make a big bowl of Instant Pot Lentil Soup. It’s the kind of soup that warms you from the inside out — filling, healthy, and so comforting. Plus, it’s one of those recipes that’s super forgiving. I toss in lentils, some chopped veggies, and a few pantry spices, and before I know it, dinner is done. If you’re new to Instant Pot recipes, this one is a perfect place to start. It’s just as easy as my slow cooker meatballs but comes together much faster.
What You’ll Need
Lentil soup doesn’t need fancy ingredients, but each one plays a part in the cozy flavor. Here’s what I use:
- Lentils – I usually go for brown or green lentils. They hold their shape and give the soup a hearty bite.
- Onion, carrot, celery – The classic soup trio. Chop them small so they cook evenly.
- Garlic – I always use fresh garlic here; it makes the flavors pop.
- Canned tomatoes – Crushed or diced, either works. They add a nice tang.
- Vegetable broth – Or chicken broth if that’s what you have.
- Spices – I like cumin, paprika, and a little thyme. They make the lentils so flavorful.
- Olive oil – Just a drizzle to sauté the veggies.
Tip: This soup is already budget-friendly, but it reminds me of my grandma’s kitchen — she always knew how to stretch pantry staples into something delicious. If you love comforting budget meals, you’ll also enjoy my pressure cooker rice pudding.
Step-by-Step Guide to Instant Pot Lentil Soup
This soup comes together in just a few simple steps. The Instant Pot does all the heavy lifting, so you can relax. Honestly, it’s even easier than making air fryer baked potatoes.
Step 1 — Sauté the aromatics
Set the Instant Pot to sauté mode, drizzle in olive oil, and cook the onion, carrot, and celery until they’re soft. I always add garlic last so it doesn’t burn.
Step 2 — Add spices and tomatoes
Sprinkle in cumin, paprika, and thyme, then stir in the canned tomatoes. Toasting the spices for just 30 seconds makes a big difference in flavor.
Step 3 — Add lentils and broth
Pour in the lentils and broth. Give everything a good stir so nothing sticks to the bottom.
Step 4 — Pressure cook
Seal the lid and cook on high pressure for 15 minutes. Then let the pressure release naturally for 10 minutes before venting.
Step 5 — Taste and adjust
Open the lid, stir, and season with salt, pepper, or a squeeze of lemon juice. That last touch of lemon really brightens the soup.
Pro Tips & Easy Swaps
- Use green or brown lentils — red lentils get too mushy.
- Add a pinch of chili flakes if you like a little heat.
- Stir in spinach or kale at the end for extra greens.
- For a creamier texture, blend half the soup with an immersion blender.
- Make it heartier by adding diced potatoes or sweet potatoes.
- Swap the broth for water if that’s what you have — just season well.
- Store leftovers in the fridge for up to 4 days; it tastes even better the next day.
- Freeze in single portions for quick lunches.
Serving Ideas & Variations
I usually serve this lentil soup with crusty bread for dipping, but there are plenty of ways to enjoy it:
- With a simple side salad for a light dinner.
- Paired with grilled cheese for cozy comfort food.
- Over rice to make it extra filling.
- With a dollop of Greek yogurt or sour cream on top.
- Add cooked sausage or chicken if you want more protein.
- Sprinkle fresh herbs like parsley or cilantro right before serving.
Common Mistakes (and How to Fix Them)
- Soup too thick? Add a splash of broth or water and stir.
- Soup too thin? Let it simmer on sauté mode for a few minutes to thicken.
- Lentils undercooked? Seal the lid and cook for another 2–3 minutes.
- Forgot to season? A squeeze of lemon juice or splash of vinegar fixes flat flavors.
Frequently Asked Questions
Yes, but keep in mind red lentils cook faster and break down more, giving the soup a creamier texture. If you prefer a chunkier lentil soup, stick with green or brown lentils.
No soaking is required. The Instant Pot cooks lentils perfectly in just about 15 minutes without any prep.
Definitely! Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.
You can add diced potatoes, sweet potatoes, or serve the soup over rice. For extra protein, stir in shredded chicken or sausage.
You’ll Also Love
If this Instant Pot Lentil Soup won you over, I think you’ll also love these:
- Instant Pot Rice – Fluffy rice every single time.
- Instant Pot Spaghetti – One-pot pasta wonder, no draining needed.
- Instant Pot Hard Boiled Eggs – Foolproof, easy-to-peel eggs.
And don’t forget to check out more cozy Instant Pot recipes for weeknight dinners.
Instant Pot Lentil Soup
Ingredients
Method
- Set Instant Pot to sauté mode. Heat olive oil, then add onion, carrot, and celery. Cook until softened, 3–4 minutes. Add garlic and cook 1 minute.
- Stir in cumin, paprika, thyme, and tomatoes. Cook 30 seconds.
- Add lentils and broth. Stir well.
- Seal lid, set to high pressure for 15 minutes. Natural release for 10 minutes, then quick release.
- Open lid, season with salt, pepper, and lemon juice to taste.
