This page contains some affiliate links. Please review my disclosure policy.

Enjoy an easy and hearty dinner ASAP with this Instant Pot Lentil Soup Recipe. This vegan and gluten-free soup is packed full of nutrition but doesn’t skimp on flavor. Your whole family will love it!

Easy lentil soup in a white bowl topped with cheese and herbs.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

The Easiest Lentil Soup!

I have many many lentil soup recipes on the blog but this one might be my favorite! I love how easily it comes together and the hands-off nature of the Instant Pot. I know some people are very much over the Instant Pot but I still use mine multiple times a week. We got it for our wedding and 5 years later we still love it!

This Instant Pot Lentil Soup is no exception. First off, are lentils good for you? Yes!!! Lentils are an amazing source of plant-based protein and fiber. They also contain folate, iron and B1 which helps to support heart health, lowering bad cholesterol! So not only is this lentil soup recipe a complete meal, but it can also be made quickly and with minimal dishes – all in the pressure cooker!

Even better, soups can always be made in big batches so we’re talking meals for days. I’ve included leftover and freezer instructions below. Now let’s get to making this soup…

Ingredients in Instant Pot Lentil Soup

  • Olive oil – heart healthy option for sautéing veggies
  • Yellow onion – you can also use a white onion if that’s all you have
  • Carrots – to help build-out the flavor profile
  • Celery – keeps a little crunch and works great with onion and carrots.
  • Garlic – Ideally freshly minced garlic
  • Green Lentils – you can also use brown or red lentils. Make sure you use dried and not pre-cooked as the precooked kind will get mushy in the Instant Pot
  • Vegetable Broth – you can also use chicken broth or beef broth. Water works in a pinch.
  • Diced tomatoes – canned preferred but you can dice fresh tomatoes if that’s all you have.
  • Herbs + Spices – Italian seasoning, dried coriander, bay leaf, salt and black pepper
  • Kale – Or any other dark leafy green.
  • Red wine vinegar – to add a little acidity. If you don’t have, a different vinegar or even a squeeze of lemon juice will work.

You’ll also need an 8-quart Instant Pot for this recipe. I use the Classic Instant Pot Duo 7-in-1 and absolutely love it.

How to Cook Lentil Soup in the Instant Pot

STEP 1: SAUTE VEGGIES

Set Instant Pot to “Saute” mode on high. Add olive oil and onion and cook for 3-5 minutes. Stir in carrots, celery and garlic and cook for another 3 minutes until lightly browned.

sauteing the base of Instant Pot Lentil soup including carrots, celery, onions and garlic in an Instant Pot.

STEP 2: ADD LENTILS + PRESSURE COOK

Add your lentils, vegetable broth, diced tomatoes and herbs and spices. Stir well. Seal the lid and set the valve to close. Pressure cook on HIGH pressure for 15 minutes. Allow Instant Pot to release pressure naturally for 15 minutes and then manually release if float valve hasn’t dropped on its own.

Instant Pot Lentil Soup cooked in the Instant Pot.

STEP 3: STIR IN REMAINING INGREDIENTS

Once the float valve drops, remove lid and stir soup. Add in kale or other dark leafy green. Greens should wilt in heat of soup but if not place the lid back on and let it sit for a few minutes for kale to wilt. Stir in red wine vinegar and additional salt and pepper, to taste.

Cooked lentil soup in an Instant Pot.

Storage + Reheating Instructions

I love this soup because it makes a huge batch and lasts all week but also freezes well!

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 1 week. Reheat leftover soup on stovetop or in microwave.

In the Freezer: Freeze in airtight containers (you’ll likely want multiple) for up to 6 months. Allow to thaw on countertop for several hours or overnight in the fridge. Reheat in microwave or on stovetop.

FAQs

Can You Make This In the Slow Cooker?

Yes! I would saute your veggies first but then throw everything into the slow cooker or Instant Pot on slow cooker mode and cook for either 3 hours on HIGH or 6 hours on LOW.

Can You Add a Protein?

For sure! cooked sausage or bacon or shredded chicken both work well in this Instant Pot Lentil Soup.

Can you Swap different veggies?

While I would stick to the carrots and celery you can easily replace the kale with spinach or swiss chard or any leafy greens.

Can you use different lentils?

Yes, feel free to use French green lentils, red lentils or brown lentils in place of french green lentils.

Can you use a different Pressure Cooker?

Sure! While I can’t give specific instructions, this recipe should work with any pressure cooker you have.

Instant Pot Lentil Soup in a white bowl.

What to Pair with Instant Pot Lentil Soup

Honestly this Easy Lentil Soup tastes delicious on its own but here are some ideas of what you can pair it with:

  • Toasted crusty bread – you can’t go wrong with some buttery toast!
  • Dollop of yogurt -I love the combo of lentil soup and yogurt
  • Fresh herbs – fresh parsley and cilantro both taste great sprinkled on top
  • Cheese – a little parmesan cheese adds a nice flavor to this soup

More Lentil Soup Recipes to Try:

Print

Instant Pot Lentil Soup

Enjoy an easy and hearty dinner ASAP with this Instant Pot Lentil Soup Recipe. This vegan and gluten-free soup is packed full of nutrition but doesn’t skimp on flavor. Your whole family will love it!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Pressure Cook
  • Diet: Vegan

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups green lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 28 oz can diced tomatoes
  • 2 tsp Italian seasoning
  • 1/2 tsp dried coriander
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 head tuscan kale, destemmed and chopped (regular kale is fine too)
  • 1 tbsp red wine vinegar

Instructions

  1. Set Instant Pot to “Saute” mode.
  2. Add olive oil and onion and cook for 3-5 minutes.
  3. Stir in carrots, celery and garlic and cook for another 3 minutes until lightly browned.
  4. Add your lentils, vegetable broth, diced tomatoes and herbs and spices. Stir well. Seal the lid and set the valve to close. Pressure cook on HIGH pressure for 15 minutes.
  5. Allow Instant Pot to release pressure naturally for 15 minutes and then manually release if float valve hasn’t dropped on its own.
  6. Once the float valve drops, remove lid and stir soup.
  7. Add in kale or other dark leafy green. Greens should wilt in heat of soup but if not place the lid back on and let it sit for a few minutes for kale to wilt.
  8. Stir in red wine vinegar and additional salt and pepper, to taste.

Keywords: Instant Pot lentil soup

Overhead image of Instant Pot Lentil Soup in a white shallow bowl.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment

  1. “Instant Pot lentil soup is a game-changer! Quick, flavorful, and packed with nutrients. The pressure cooking method infuses deep flavors into every bite. A perfect go-to for a hearty and wholesome meal, especially on busy days. Instant Pot magic at its best!”