Instant Pot Lentil Soup Recipe

Introduction

This Instant Pot Lentil Soup is a hearty, wholesome meal packed with fresh vegetables and aromatic herbs. It’s simple to make, comforting, and perfect for a cozy weeknight dinner.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 cups chopped carrots (about 4 medium)
• 6 kale leaves, stems finely diced, leaves chopped
• 4 garlic cloves, grated
• 1 (14-ounce) can diced fire-roasted tomatoes
• ¾ cup uncooked green lentils
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs, bundled
• 1½ teaspoons sea salt
• Heaping ½ teaspoon ground cumin
• Freshly ground black pepper
• 6 cups vegetable broth
• Red pepper flakes (optional)
• ½ cup chopped fresh parsley, for garnish
• Grated Parmesan, for serving (optional)
• Crusty bread, for serving

Instructions

1. Step 1: Select the Sauté function on your Instant Pot. Set the level to medium and the time to 8 minutes. When preheated, drizzle in the olive oil and add the chopped onion, celery, and carrots. Cook until the vegetables soften, about 8 minutes.
2. Step 2: Add the diced kale stems, grated garlic, fire-roasted tomatoes, lentils, white wine vinegar, thyme bundle, sea salt, ground cumin, and several grinds of black pepper to the pot. Stir to combine.
3. Step 3: Pour in the vegetable broth and securely close the lid. Pressure cook on high for 15 minutes.
4. Step 4: Allow the Instant Pot to release pressure naturally, which takes 20 to 30 minutes. When the float valve drops, carefully remove the lid and stir in the chopped kale leaves. Add a pinch of red pepper flakes if desired, then adjust seasoning with salt and pepper to taste.
5. Step 5: Remove the thyme bundle. Garnish the soup with fresh parsley and grated Parmesan, if using. Serve warm with crusty bread on the side.

Tips & Variations

• For a spicier kick, increase the amount of red pepper flakes or add a diced jalapeño during sautéing.
• If you prefer a creamier texture, blend part of the soup and stir it back in before serving.
• Swap kale for spinach or Swiss chard if preferred.
• Use vegetable broth with low sodium to better control the salt level.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown or red lentils instead of green?

Yes, you can substitute with brown or red lentils, but cooking times may vary slightly. Brown lentils hold their shape well, while red lentils tend to break down and create a thicker soup.

Do I need to soak the lentils before cooking?

No soaking is required for green lentils in this recipe. The pressure cooking method ensures they cook thoroughly and quickly.

Instant Pot Lentil Soup Recipe

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★★★★★

4.9 from 118 reviews

This hearty Instant Pot Lentil Soup is packed with nutritious vegetables and green lentils, simmered to perfection with aromatic herbs and spices. It offers a comforting, flavorful meal that comes together quickly with the convenience of pressure cooking, making it ideal for weeknight dinners or meal prep.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15 minutes (plus 20-30 minutes natural pressure release)
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 cups chopped carrots (about 4 medium carrots)
• 6 kale leaves (stems finely diced, leaves chopped)
• 4 garlic cloves, grated

Other Ingredients

• 1 (14-ounce) can diced fire-roasted tomatoes
• ¾ cup uncooked green lentils
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs, bundled
• 1½ teaspoons sea salt
• Heaping ½ teaspoon ground cumin
• Freshly ground black pepper, to taste
• 6 cups vegetable broth
• Red pepper flakes, a pinch
• ½ cup chopped fresh parsley, for garnish
• Grated Parmesan, for serving (optional)
• Crusty bread, for serving

Instructions

1. Sauté Vegetables: Select the Sauté function on your Instant Pot and set it to medium heat for 8 minutes. Once preheated, drizzle in the olive oil and add the chopped onion, celery, and carrots. Cook while stirring occasionally until the vegetables soften, about 8 minutes.
2. Add Lentils and Seasoning: Stir in the diced kale stems, grated garlic, canned fire-roasted tomatoes, uncooked green lentils, white wine vinegar, bundled thyme sprigs, sea salt, ground cumin, and freshly ground black pepper. Mix well to combine all ingredients evenly.
3. Pressure Cook: Pour in the vegetable broth, secure the Instant Pot lid tightly and set the pressure cooker to high for 15 minutes. Allow the soup to cook under pressure to meld flavors and cook the lentils through.
4. Natural Pressure Release and Final Touches: After cooking, let the Instant Pot release pressure naturally for 20 to 30 minutes until the float valve drops. Carefully remove the lid, then stir in the chopped kale leaves. Add a pinch of red pepper flakes and adjust salt and pepper to taste.
5. Serve: Remove the thyme bundle before serving. Garnish with fresh chopped parsley and grated Parmesan if desired. Serve hot alongside crusty bread for a complete meal.

Notes

• Natural pressure release is important to ensure the lentils are perfectly cooked and the soup is flavorful.
• Feel free to substitute green lentils with brown lentils if preferred, but cooking times may slightly vary.
• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• The soup can be refrigerated for up to 5 days or frozen for up to 3 months.
• Adjust the red pepper flakes based on your preferred level of heat.

Keywords: Instant Pot Lentil Soup, Lentil Soup Recipe, Pressure Cooker Soup, Vegetarian Lentil Soup, Healthy Soup, Easy Dinner, One Pot Meal