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A white bowl of hearty lentil soup from a delicious recipe, with carrots and cilantro, served with crusty bread for dipping.

Hearty Instant Pot Lentil Soup

This comforting and nutritious Instant Pot Lentil Soup is packed with vegetables, savory herbs, and protein-rich lentils, making it a perfect one-pot meal for a busy weeknight. Ready in under an hour, it's a wholesome dish the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 piece Yellow Onion medium, chopped
  • 2 pieces Carrots medium, peeled and diced
  • 2 stalks Celery Stalks diced
  • 4 cloves Garlic minced
  • 1.5 cups Dried Brown or Green Lentils rinsed and picked over
  • 6 cups Vegetable Broth
  • 1 can Diced Tomatoes 14.5-oz, undrained
  • 2 leaves Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 0.5 tsp Ground Cumin
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper or to taste
  • 3 cups Fresh Spinach packed, optional, for stirring in at the end
  • 0.25 cup Fresh Parsley chopped, for garnish, optional
  • 1 tbsp Lemon Juice fresh, for serving, optional

Equipment

  • Instant Pot (6-quart or 8-quart)
  • Cutting board
  • Sharp knife

Method
 

  1. Press the "Sauté" button on your Instant Pot and add olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
  2. Stir in the minced garlic and cook for another minute until fragrant. Press "Cancel" to turn off the Sauté function.
  3. Pour in about 1/2 cup of vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze and ensure no bits are stuck (this prevents a "Burn" error).
  4. Add the rinsed lentils, remaining vegetable broth, diced tomatoes (undrained), bay leaves, dried thyme, smoked paprika, ground cumin, salt, and black pepper to the pot. Do NOT stir the ingredients at this point.
  5. Secure the lid on the Instant Pot, making sure the sealing vent is set to "Sealing". Select "Pressure Cook" (or "Manual") and set the time to 15 minutes on High Pressure.
  6. Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes, carefully switch the sealing vent to "Venting" for a Quick Release (QR) of any remaining pressure.
  7. Once the float valve drops, open the lid. Remove and discard the bay leaves. If using, stir in the fresh spinach until wilted (1-2 minutes). Taste and adjust seasoning as needed.
  8. Ladle the soup into bowls. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Serve hot.

Notes

For a thicker soup, you can mash a portion of the lentils against the side of the pot with a spoon. This soup stores well in an airtight container in the refrigerator for up to 4-5 days, or can be frozen for up to 3 months. For an extra boost of flavor, add a dash of red wine vinegar or balsamic vinegar at the end.