Instant Pot Lentil Soup Recipe

This simple recipe for Instant Pot lentil soup disappears every time I make it. If you want something easy, this is healthy, and my kids love it. I hope you enjoy this as much as we do – and please shop my affiliate links, as I receive a commission if you make any purchases.

When we have cold weather, I go all out with comfort foods. I just want to warm up from the inside out. This Instant Pot lentil soup is one of my favorites, especially since it cooks so quickly.

My son started out saying he wouldn’t even try my Instant Pot lentil soup. He was sure he wouldn’t like it. After his second (large) bowl, I just looked at him. “Sorry, Mom. I was wrong. This is sooooo good!”

I suppose I can’t complain once my son admits he’s wrong.

This soup has plenty of flavor with cumin and paprika, but it avoids becoming too spicy. Make it with veggie stock, and you have a perfect vegan and gluten free dinner. I often use my homemade chicken stock because I usually have it in my fridge. It works with chicken stock as easily as with vegetable stock.

I love serving this with kale chips on the side, and sometimes I serve it with a toasted crusty bread for dipping. No matter how you enjoy it, you’ll love how quickly Instant Pot lentil soup cooks.

Forget simmering all day over the stove. You don’t even need to soak the beans first!

How to Make Instant Pot Lentil Soup

Chop onions and garlic. Peel your carrots, and slice them into coins. Cube potatoes.

If you use thin skinned potatoes, leave the skin on to get all the nutrients. I often use new potatoes or Yukon gold so I don’t have to peel them.

Turn your Instant Pot to saute. Once it’s hot, add the oil, then the onions, potatoes, and carrots.

Cook for two minutes, then add garlic and stir. Turn off heat and let cook another minute while it cools down.

Add lentils to the pot, along with paprika and cumin. Top with vegetable stock, then close Instant Pot lid and seal. Set to cook for 3 minutes (yep, just 3!).

Once the cooking time ends, let it do a natural pressure release for ten minutes, then release the remaining pressure. Add salt, and stir. Taste, then adjust salt and pepper as needed.

Serve immediately. That said, this tastes even better the second day, so plan for leftovers!

Have you ever tried Instant Pot lentil soup? What’s your favorite comfort food?

Instant Pot Lentil Soup

This quick-to-make Instant Pot lentil soup tastes amazing and is a perfect winter weeknight dinner. It happens to be gluten-free and vegan, making it a delicious dish to share with others. Forget soaking your beans overnight - you don't have to with this recipe!

4.84 from 6 votes

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Course: Soup

Cuisine: Middle Eastern

Diet: Gluten Free

Prep Time: 5 minutes minutes

Cook Time: 23 minutes minutes

Additional Time: 22 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 cups

Calories: 198kcal

Author: Michelle

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Ingredients

• 2 tablespoons oil
• 1 cup onion chopped
• 3/4 pound potato cubed
• 2 carrots peeled and sliced
• 3 cloves garlic minced
• 2 cups green lentils
• 2 teaspoons cumin
• 1 tablespoon paprika
• 6 cups veggie stock
• 1/2 teaspoon salt
• pepper to taste

Instructions

• Chop onions and garlic. Peel carrots and slice into coins. Cube potatoes.
• Turn Instant Pot to saute. Once hot, add oil, then onions, potatoes, and carrots. Cook for two minutes, then add garlic and stir. Turn off heat and let cook another minute while it cools.
  2 tablespoons oil, 1 cup onion, 3/4 pound potato, 2 carrots, 3 cloves garlic
• Add lentils, along with paprika and cumin. Top with vegetable stock, then close Instant Pot lid and seal. Set to cook for 3 minutes.
  2 cups green lentils, 2 teaspoons cumin, 1 tablespoon paprika, 6 cups veggie stock
• Do a natural pressure release for ten minutes, then release the remaining pressure. Add salt, and stir. Taste, then adjust salt and pepper as needed.
  1/2 teaspoon salt, pepper

Equipment

Vegetable Peeler

Chef's Knife

Instant Pot

Notes

• For a delicious vegan and gluten-free meal, use veggie stock! Chicken stock works just as well.
• For more tips and tricks, be sure to read the full article above.

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Nutrition

Serving: 1cup | Calories: 198kcal | Carbohydrates: 33g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 281mg | Fiber: 5g | Sugar: 4g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Looking for more great Instant Pot recipes? If so, check out some of my favorite Instant Pot recipes:

• Wisconsin cheese soup (stovetop recipe also available)
• Corn chowder
• Spanish rice (one of my most popular recipes!)
• Creamy chickpea tomato soup (with adaptation to make on stovetop)
• Easy peasy tomato soup
• Homemade chicken stock
• Updated (healthier) honey bourbon chicken
• Mashed Potatoes
• Chicken curry
• Pulled pork
• Broccoli cheddar soup
• Chicken Tikka Masala
• French onion soup

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