Easy Instant Pot Lentil Soup
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Instant Pot Lentil Soup features garden vegetables and lentils in a flavorful broth. This hearty, protein-packed dish will fill you up one cozy bowl at a time. Make this healthy soup recipe in just 25 minutes or learn how to prep it for a freezer meal!
Instant Pot Lentil Soup
When you need dinner on the table in less than 30 minutes, this lentil soup recipe for the Instant Pot is a perfectly healthy dinner option!
Soup makes a wonderfully filling meal on its own or with a loaf of bread and a salad. And there are so many vegetarian soup recipes for you to try.
Of course, my easy vegetable soup is exactly what it sounds like, but you can make it with tortellini too.
Minestrone soup is another favorite — I’ve got a crockpot version or an Olive Garden copycat — and Panera’s autumn squash soup or this tomato bisque really lets the natural vegetable flavors shine!
Ingredient Notes and Substitutions
- Lentils – I like to use brown lentils, but red, black, or green lentils work just as well in this Instant Pot recipe for lentil soup!
No need to soak them first either — just a quick rinse and drain. - Chicken Stock – You’ve got plenty of options here! Use stock or broth, either chicken or vegetable. You could also combine water with bouillon in a pinch.
- Veggies – Onion, carrots, and bell pepper cook really well in the IP and infuse plenty of flavor into this dish.
Don’t forget a big can of fire-roasted diced tomatoes for an extra flavorful broth! - Seasonings – Garlic powder, ground cumin, and salt really enhance the savory flavors of all the ingredients.
I like to include a sprig of fresh thyme too, but you could substitute ½ teaspoon of dried thyme instead.
Tips and Tricks to Make Lentil Soup in the Instant Pot
- Use a manual pressure release for the most tender lentils.
After the initial cooking time, don’t touch your pressure cooker. Let it sit for an extra 10 minutes to let some of the pressure release on its own.
The lentils and veggies will continue to cook and tenderize during this time, creating the absolute best texture.
Once that extra 10 minutes are up, carefully open the valve to release the rest of the pressure and serve up your soup!
- Use what you have on hand.
While I always use fresh vegetables when making this lentil soup recipe in the Instant Pot, you can easily use frozen, canned, or leftover veggies.
Just stir them in after the initial cooking time so they don’t get too soft! You can switch the IP to saute to let the mixture simmer if your veggies need a few minutes to cook.
- Make it a freezer meal!
This Instant Pot lentil soup recipe is a great way to have dinners prepped and ready to go.
Add everything but the stock to a zippered freezer bag, then squeeze out the air and seal. Store in your freezer for up to 6 months.
To cook, dump the frozen ingredients into your pressure cooker and pour the chicken stock over the top.
Set the IP to Manual for 25 minutes, then do a quick pressure release when the timer goes off.
Prep Ahead
- Rinse lentils
- Chop veggies
Kitchen Tools You Will Need
- Instant Pot – This is the one I use.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
Serving Suggestions
Nothing tastes better with Instant Pot lentil soup than a sprinkle of parmesan cheese and a side of garlic bread or naan.
Because it’s pretty hearty and dense, consider lighter options such as a green salad or fresh vegetables if you want an additional side.
Lentil Soup Recipe Instant Pot FAQ
My Instant Pot lentil soup recipe can be made vegan if you use vegetable broth instead of chicken broth.
So long as you make that swap, you can leave everything else the same!
Lentils are high in protein on their own, so there is really no need to add any other type of protein to this soup. But, I know that some people don’t consider it to be dinner unless there is meat in there!
You can easily add beef, pork, or chicken to this lentil soup Instant Pot recipe if you want to. Or, if you want to keep this as a freezer meal, you can add whatever leftover meat you have stored in the freezer.
Just add the cooked meat at the same time as when you add the other ingredients, and it will cook perfectly.
If you’re making it fresh, simply add everything to your slow cooker and turn it on! Cook on Low for 7-8 hours or on High for 5-6 hours.
For freezer meals, dump the frozen ingredients in the crock and pour the chicken (or vegetable) stock over the top. Cook on Low for 10 hours or on High for 7-8 hours
Storing & Freezing Leftovers
You can store Instant Pot lentil soup for 3-4 days in the refrigerator. Let it cool before transferring to an airtight container.
This soup also freezes well after it’s been cooked! Thaw in the refrigerator overnight and use within 6 months for best quality.
Reheat leftovers in a pot on the stove over low heat until warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Instant Pot Lentil Soup
Ingredients
- 8 cups chicken stock
- 1/2 yellow onion, chopped (about 1 cup)
- 2 large carrots, chopped (about 1 cup)
- 1 large green bell pepper, chopped (about 1 cup)
- 1 1/2 cups lentils, rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1 sprig fresh thyme, or 1/2 teaspoon dried thyme
- 29 ounces fire-roasted diced tomatoes
Instructions
- Add all ingredients into the Instant Pot.
- Cover and seal. Set release valve to sealing.
- Set Instant Pot on MANUAL and cook on HIGH for 15 minutes.
- When it is done cooking. Allow the steam to naturally release for 10 minutes. Then carefully turn to Quick Release to allow any remaining steam to escape.
- Stir to combine, add salt if necessary. Enjoy!
Donna’s Notes
Place frozen contents into the Instant Pot.
Pour in water and bouillon cubes or chicken broth.
Set instant pot to pressure cook and cook for 25 minutes with quick release. Cooking fresh:
If cooking fresh, place ingredients into the instant pot.
Pour in water and bouillon cubes or chicken broth.
Set instant pot to pressure cook and cook for 20 minutes with quick release. When using a Crockpot:
Cooking frozen:
Add frozen contents to crockpot and pour in water and bouillon cubes or chicken broth.
Cook on LOW for 10 hours or on HIGH for 7-8 hours. Cooking fresh:
Add frozen contents to crockpot and pour in water and bouillon cubes or chicken broth.
Cook on LOW for 7-8 hours or on HIGH for 5-6 hours.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2020, updated and republished September 2024
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How come both ways to cook say add frozen vegetables?
I made your instant pot lentil soup for a vegetarian friend who has Covid.. I used hatch chilies instead of green bell pepper. It is phenomenally delicious! I know my friend is going to love it. Thank you for sharing the recipe.
Pat, that is such a sweet thing to do for your friend! I love your substitute of Hatch chiles (YUM!) Thank you for your comment and for rating the recipe.
TSRI Team member,
Becca
I’m questioning the nutrition info. over 1000mg of sodium and 500 calories per serving? Given the ingredients, I can’t see it. Could it be for the entire pot?
Hi LeAnn,
There was a mistake in the recipe card, thank you for letting us know! Have a wonderful day!
TSRI Team Member,
Holli