Instant Pot Lentil Soup

There’s something incredibly comforting about a warm bowl of Instant Pot Lentil Soup. It reminds me of chilly winter evenings spent indoors, where the aroma of hearty ingredients fills the air and invites everyone to gather around the table. I remember the first time I whipped this up in my kitchen. The sun was setting, and the temperature was dropping, leaving me yearning for a dish that was both filling and nourishing. As the lentils simmered under pressure, I could hardly wait for that first taste. The rich flavors meld together beautifully, making it the perfect meal to curl up with after a long day.

What I love most about this Instant Pot Lentil Soup is how versatile it is. You can customize it with a variety of vegetables or spices, depending on what you have on hand or what you’re craving. It’s the kind of recipe that feels like a warm hug on a plate, and it never fails to impress whether it’s a casual family dinner or a gathering with friends. Plus, you can throw it together quickly, making it ideal for busy weeknights. I can’t recommend it enough!

So, let’s dive into why this soup has become a staple in my home.

Ingredients Required for Instant Pot Lentil Soup

When it comes to cooking, I believe that the ingredients you choose can truly elevate your dish. The beauty of the Instant Pot Lentil Soup lies in its simplicity and the harmonious blend of flavors. Each ingredient plays a crucial role in building the heartiness and depth of this soup.

• 2 tablespoons extra-virgin olive oil – This adds richness and depth to the soup.
• 1 medium yellow onion (small diced) – Onions provide a sweet base and flavor.
• 4 medium carrots – Carrots add natural sweetness and texture.
• 3 stalks celery – Celery contributes a fresh, crisp element.
• 4 springs fresh thyme – Thyme brings an earthy aroma to the dish.
• 1 teaspoon kosher salt – Enhances the overall flavors.
• ¾ teaspoon smoked paprika – Adds a warm, smoky flavor.
• ½ teaspoon ground black pepper – For a bit of heat.
• 1 ½ cups French green lentils – The star ingredient, full of protein.
• 4 cloves garlic (minced, about 4 teaspoons) – Garlic adds depth and aroma.
• 1 can fire-roasted diced tomatoes (15 ounces) – Adds acidity and sweetness.
• 1 can crushed tomatoes (15 ounces) – For a rich, tomato base.
• 4 cups low-sodium vegetable broth – The liquid base of the soup.
• Chopped fresh parsley – For garnish and freshness.
• Freshly grated Parmesan cheese (optional for serving) – A savory finishing touch.
• Crusty bread (optional for serving) – Perfect for dipping.

The Process for Making Instant Pot Lentil Soup

Making this Instant Pot Lentil Soup is a breeze, thanks to the magic of the Instant Pot. Follow these steps to create a warm and comforting bowl of goodness.

1. Drizzle the olive oil into the Instant Pot. Set it to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes. You’ll know it’s done when the onion is translucent and fragrant, filling your kitchen with a savory aroma.

2. While the onion cooks, peel the carrots and cut them into small dice. Small dice the celery as well. Once the onion has softened, add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. The colors will brighten, and the vegetables will start to soften.

3. Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook for 30 seconds, until the garlic is fragrant. Be sure to stir well, as this will help to release the flavors of the garlic and lentils.

4. Add the diced tomatoes, crushed tomatoes, and vegetable broth. Mix everything well, ensuring the lentils are submerged in the broth. This is where the magic begins, as all the flavors come together.

5. Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. The pot will take a few moments to reach pressure, and during this time, the aromas will be tantalizing. You’ll want to stir it again when it’s done!

6. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes. You’ll know it’s ready when the valve drops back down, signaling that it’s safe to open.

7. Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. We tend to like our soups pretty thick and hearty around here, but feel free to adjust!

8. Taste and adjust the seasonings as desired. This is your chance to add any extra spices or salt. Make it your own! Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Helpful Hints

Here are some helpful hints to ensure your Instant Pot Lentil Soup turns out perfectly every time.

• Storage: How to store leftovers: Ensure the soup is cooled, then place it in an airtight storage container in the refrigerator for up to 5 days.
• Freezing: Can you freeze this? Yes, store soup in an airtight freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
• Pairing: What to serve with this? Enjoy with a side of crusty bread or a fresh salad for a balanced meal.
• Customize: Feel free to add other vegetables like zucchini or spinach for extra nutrition.
• Herbs: Experiment with different herbs like rosemary or basil for unique flavors.
• Servings: This recipe makes about 6 servings, perfect for a small gathering or meal prep.

Best Served With

The Instant Pot Lentil Soup is delightful on its own, but it’s even better when paired with a few special sides. Here are some ideas:

• Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the soup. It adds a lovely texture contrast.
• Salad: A light, fresh salad with vinaigrette dressing complements the hearty soup beautifully.
• Cheese: Sprinkle some freshly grated Parmesan cheese on top for added richness.
• Rice: Serve with a side of rice if you prefer a more filling meal.
• Seasonal Vegetables: Roasted or steamed vegetables can enhance the meal and add variety.
• Great for Lunch: This soup is perfect for lunch or dinner any day of the week, especially in winter.

FAQ

Conclusion

The Instant Pot Lentil Soup is truly a special dish that combines comfort, nutrition, and convenience. Its rich flavors and hearty texture make it a wonderful meal for any occasion, whether it’s a chilly evening or a busy weeknight. I encourage you to try this recipe and experience the warmth and satisfaction it brings. You’ll find it’s not just a meal; it’s a blend of wholesome ingredients that will leave you feeling nourished and happy. So gather your ingredients, fire up your Instant Pot, and enjoy a bowl of this delicious soup tonight!

Instant Pot Lentil Soup

The ultimate comfort food, Instant Pot Lentil Soup is rich, hearty, and incredibly easy to make. Packed with nutritious lentils and fresh vegetables, it's the perfect dish for a cozy dinner. Enjoy a warm bowl tonight!

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion small diced
• 4 medium carrots
• 3 stalks celery
• 4 springs fresh thyme
• 1 teaspoon kosher salt
• ¾ teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 ½ cups French green lentils
• 4 cloves garlic minced (about 4 teaspoons)
• 1 can fire-roasted diced tomatoes (15 ounces)
• 1 can crushed tomatoes (15 ounces)
• 4 cups low-sodium vegetable broth
• Chopped fresh parsley for serving
• Freshly grated Parmesan cheese optional for serving
• Crusty bread optional for serving

Equipment

• Instant Pot
• Grater
• Baking Sheet
• Skillet
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Drizzle the olive oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
2. While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
3. Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook for 30 seconds, until the garlic is fragrant.
4. Add the diced tomatoes, crushed tomatoes, and vegetable broth. Mix everything well, ensuring the lentils are submerged in the broth.
5. Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes, allow the cooker to release pressure naturally for about 10 to 15 minutes.
6. Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency.
7. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Notes

• Tip 1: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
• Tip 2: Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot.
• Tip 3: Store soup in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• Tip 4: Prepare the recipe in a large Dutch oven on the stove through Step 3. Bring the soup to a boil, cover, and reduce the heat to a simmer. Let cook until the lentils are tender but not mushy, about 25 minutes.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.