Instant Pot Lentil and Vegetable Soup — Flavorful Weeknight Meal

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes with the Instant Pot.
• Healthy & Nutritious: Loaded with fiber, plant protein, and vegetables.
• Meal Prep Friendly: Makes a large batch to enjoy all week.
• Customizable: Swap vegetables, spices, or proteins to suit your taste.
• Freezer-Friendly: Stores well for future meals.

Ingredients

• 1 1/2 cups green or brown lentils
• 6 cups vegetable broth (or stock of choice)
• 6 carrots, roughly chopped
• 1 purple onion, diced
• 3 stalks celery, roughly chopped
• 1 potato, diced (about 1 cup)
• 4 cloves garlic, chopped
• 2 tbsp chopped cilantro (optional)
• Freshly ground pepper, to taste
• 1 tsp salt (adjust to taste)
• 1/2 tsp smoked paprika
• 1 tbsp Italian seasoning
• 1 bay leaf

What Type of Lentils Are Best for Soup?

Green and brown lentils keep their shape and texture during pressure cooking, which makes them a great choice for hearty soups. If you prefer a smoother, creamier soup, red lentils will break down faster and give a thicker consistency.

Can I Use Dried Lentils in the Instant Pot Without Soaking?

Yes. Dried lentils do not need to be soaked before cooking in the Instant Pot. Rinse them well in a strainer to remove any dust or debris and then add them directly to the pot.

How to Make Instant Pot Lentil Soup

Step 1: Rinse and Prepare Ingredients

• Rinse the lentils in a strainer to remove any debris.
• Roughly chop the carrots, onion, celery, and potato. Leave the pieces slightly larger so they don’t become mushy under pressure.

Step 2: Add Ingredients to Instant Pot

• Place the rinsed lentils, chopped vegetables, vegetable broth, and seasonings (including cilantro if using) into the Instant Pot.
• Stir everything to combine.

Step 3: Set the Instant Pot

• Secure the lid and set the steam valve to “SEAL.”
• Select Pressure Cook on High and set the timer for 12 minutes.

Step 4: Manually Release Pressure

• When the cooking time ends, carefully perform a manual pressure release by turning the valve.
• Once pressure has fully released, open the lid.

Step 5: Serve and Enjoy

• Stir the soup to combine flavors and taste for seasoning, adjusting salt and pepper as needed.
• Serve hot, or cool and store leftovers in the fridge or freezer.

How Do I Make Lentil Soup Creamier?

Blend half of the cooked soup with an immersion blender or in a countertop blender, then stir it back in. Alternatively, add a splash of coconut milk or cream just before serving for extra richness.

How Do I Prevent Lentils From Overcooking in the Instant Pot?

Choose green or brown lentils for a firmer texture and perform a manual pressure release right when the timer finishes to stop the cooking quickly.

• Smoked paprika adds a pleasant depth and subtle smokiness—adjust the amount to taste.
• Consistency: For a thicker soup use less broth or blend a portion of the soup; for a thinner soup add more liquid when reheating.

Substitutions

• Lentils: Red lentils can be used but will yield a creamier, softer texture and require a shorter cooking time.
• Potato: Substitute sweet potato for a sweeter, heartier flavor.
• Broth: Use chicken or beef broth if you prefer a non-vegetarian option.

Variations

• Spicy: Add red pepper flakes or a pinch of cayenne for heat.
• With Greens: Stir in spinach or kale at the end of cooking for added color and nutrients.
• Creamy: Blend part of the soup or add coconut milk for a velvety finish.

Store in an airtight container for up to 5 days.

Yes. Portion into freezer-safe containers and freeze for up to 3 months. Reheat on the stovetop or in the Instant Pot with a little added liquid if needed.

Yes, when made with vegetable broth this recipe is vegan. You can easily adapt it with other ingredients to suit dietary preferences.

You can, but reduce the cook time. Canned lentils are already cooked—add them after pressure cooking or heat them through for just a few minutes to avoid overcooking.

This recipe uses Italian seasoning and smoked paprika. Cumin, turmeric, curry powder, thyme, or parsley are also great options depending on the flavor profile you want.

Blend part of the soup, reduce the amount of broth, or add a small slurry of cornstarch mixed with water and simmer briefly to thicken.

Yes. Brown ground meat, sausage, or chicken using the sauté function before pressure cooking, or add tofu or tempeh for a plant-based protein boost.

Great additions include spinach, kale (stirred in at the end), bell peppers, sweet potatoes, zucchini, or squash.

Absolutely. This soup is ideal for meal prep—make a big batch, refrigerate for up to 5 days, or freeze portions for up to 3 months.

Serving Suggestions

This soup is delicious on its own, or try serving with:

• Crusty bread for dipping.
• Rice or quinoa to make it more filling.
• A light salad to balance the hearty soup.

Storage and Reheating

• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezing: Freeze in portions for up to 3 months.
• Reheating: Reheat gently on the stovetop, or in the Instant Pot on the steam/saute setting with a splash of liquid to loosen the soup.

Pairings and Related Recipes

If you enjoy this lentil soup, try it alongside other simple Instant Pot recipes like vegetable stock, hearty stews, or grain bowls for a complete weeknight lineup.

Kitchen Essentials and Ingredients

Basic tools that make this recipe easier include a reliable pressure cooker (Instant Pot), a good chef’s knife, and a sturdy cutting board. Use a flavorful broth for best results.