Instant Pot Lentil Soup

hearty lentil soup made in the Instant Pot.

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4 from 1 review

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!


  • 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


  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.