There’s something so comforting about a warm bowl of soup on a busy weeknight. This Pressure Cooker Lentil Soup has been one of my go-to recipes whenever I need a quick but nourishing meal. It’s hearty, full of veggies, and comes together so easily in the pressure cooker — no babysitting the pot. I love that it reminds me of the soups my mom made, but with the modern shortcut of my pressure cooker. If you enjoy pressure cooker recipes, this one’s going to fit right into your rotation. And just like when I whip up a batch of air fryer pizza rolls for the kids, it’s all about making weeknights easier.
What You’ll Need
I keep these ingredients stocked in my pantry and fridge, so I can throw this soup together without much planning. Here’s what you’ll need:
- Lentils — I like green or brown lentils; they hold up best.
- Carrots — diced for sweetness and color.
- Onion — adds depth; I always use fresh here.
- Garlic — don’t skip it; fresh garlic really makes the flavor pop.
- Celery — gives a nice savory base.
- Olive oil — for sautéing.
- Vegetable or chicken broth — use what you prefer.
- Seasonings — cumin, thyme, bay leaf, salt, pepper.
- Fresh parsley or spinach — stirred in at the end for brightness.
Tip: Sometimes I toss in extra veggies like zucchini or bell peppers if they’re hanging around in the fridge. Works every time! Just like in my caprese pasta salad recipe, a little freshness makes all the difference.
Step-by-Step Guide to Pressure Cooker Lentil Soup
This soup comes together quickly, but a few small steps make it extra tasty. I learned this the hard way — skipping the sauté step makes the soup taste flat.
Step 1 — Sauté the Aromatics
Set your pressure cooker to sauté. Warm olive oil, then add onion, garlic, celery, and carrots. Cook for 3–4 minutes until fragrant. I always wait until the onions are slightly golden; it adds so much flavor.
Step 2 — Add Lentils and Spices
Stir in the lentils, cumin, thyme, and a bay leaf. Toasting the spices for just a minute makes them bloom — trust me, it’s worth it.
Step 3 — Pour in the Broth
Add your broth and give everything a good stir. Be sure to scrape the bottom of the pot so nothing sticks (I’ve forgotten this once, and got a burn warning on my Instant Pot while making instant pot vegetable soup).
Step 4 — Pressure Cook
Lock the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining steam.
Step 5 — Finish and Serve
Stir in fresh parsley or spinach before serving. Taste and adjust salt and pepper. Serve with crusty bread — my kids always fight over the last piece.
Pro Tips & Easy Swaps
- Use green or brown lentils — red lentils will fall apart.
- Add a splash of lemon juice before serving for brightness.
- Swap broth with water + bouillon cubes if needed.
- Stir in cooked sausage or shredded chicken for extra protein.
- Toss in leftover veggies (zucchini, potatoes, mushrooms all work).
- Make it spicy with red pepper flakes or smoked paprika.
- Freeze leftovers in single portions for quick lunches.
- If soup is too thick, stir in more broth or water.
Serving Ideas & Variations
This soup is perfect on its own, but I love pairing it with fresh bread or a simple salad. Here are some tasty twists:
- Top with a dollop of Greek yogurt.
- Add grated Parmesan before serving.
- Drizzle with olive oil for richness.
- Serve with garlic bread or naan.
- Pair with a crisp green salad.
- Make it Mediterranean-style with olives and sun-dried tomatoes.
- Try curry powder for an Indian-inspired version.
Common Mistakes (and How to Fix Them)
- Using red lentils → They break down too much; stick to green/brown.
- Not sautéing aromatics → Soup tastes flat; always sauté first.
- Too thick → Add broth or water until you reach the right consistency.
- Over-seasoning with salt early → Lentils absorb salt; taste after cooking and adjust.
- Skipping natural release → Soup may splatter; always let it rest for 10 minutes.
Frequently Asked Questions
You can, but red lentils break down into a softer texture. For a heartier soup, use green or brown lentils instead.
It keeps well for up to 4 days in the fridge. Store it in an airtight container and reheat gently on the stove or in the microwave.
Yes! Let it cool, then freeze in single portions for up to 3 months. Thaw overnight in the fridge before reheating.
No soaking is needed for lentils. Just rinse them well before cooking and they’ll be ready to use.
You’ll Also Love
If you enjoyed this soup, here are more comforting pressure cooker meals I make often:
- Pressure Cooker Pot Roast — fall-apart tender beef with veggies.
- Pressure Cooker Chicken Curry — bold spices, creamy sauce, and quick to make.
- Pressure Cooker Whole Chicken — juicy, flavorful, and perfect for meal prep.
For more cozy weeknight favorites, browse my full collection of pressure cooker recipes.
Pressure Cooker Lentil Soup
Ingredients
Method
- Set pressure cooker to sauté. Heat olive oil, then cook onion, garlic, carrots, and celery until softened.
- Add lentils, cumin, thyme, bay leaf, salt, and pepper. Stir well.
- Pour in broth and scrape bottom of pot.
- Seal lid and cook on high pressure for 15 minutes. Natural release 10 minutes, then quick release.
- Stir in spinach or parsley before serving.
