Easy Instant Pot Lentil Soup Recipe [Video]

This easy instant pot lentil soup recipe is perfect for weeknight dinners. It’s packed with tasty ingredients and is pretty much a hands-off lentil soup recipe. 

Got lentils? My favorite way to use them is in lentil soup recipes. From chicken lentil soup and curry lentil soup to Mediterranean lentil soup and turmeric red lentil soup, we love making different lentil soups using vegetables and delicious spices. This quick lentil soup is also a favorite of ours because it’s so flavorful and very simple to make. 

Why this quick lentil soup recipe works 

What I love the most about this easy homemade lentil soup is that it’s made in the instant pot which makes it quick, yet absolutely delicious. Even though it takes less than 40 minutes to make this lentil soup, the flavor is as if it’s been simmering for hours on the stove. This easy instant pot soup is:

• Quick
• Simple and easy 
• Lemony and tangy
• Packed with flavor 
• So good for you! 

Are lentils good for you?

Absolutely. Lentils are a great source of protein and they are packed with fiber and vitamin B. They’re also very good for heart health. Vegans use lentils as a regular source of protein. They are considered legumes and cook much faster than beans. 

In addition to all these facts, it’s good to know that lentils are also a good source of iron, since each cup of lentils has about 6 milligrams of iron. You can read more about lentils and how to use them on Well and Good. 

Instant pot lentil soup ingredients

The ingredients for this pressure cooker lentil soup recipe are regular kitchen staples:

• Onions
• Garlic 
• Carrots
• Leek 
• Green lentils
• Oregano, paprika, turmeric, cayenne and salt 
• Tomato paste
• Chicken stock

Because of the spices such as paprika and oregano, this lentil soup has a comforting and earthy flavor to it that makes it different from other lentil soups out there. The use of leek gives so much flavor to this dish so make sure not to skip it. We only used the white and light green part of leek and discarded the thick green parts since they’re a bit too spicy for the lentil soup. 

As for the chicken stock, you can use store-bought chicken stock, my favorite way to make chicken broth is to use Better Than Bouillon roasted chicken base and mix it with hot water. You can also make homemade chicken stock with leftover chicken using chicken bones and carcass. 

Do I need to soak lentils before cooking them?

You don’t need to soak lentils in water before cooking them. While soaking beans such as black beans, red beans or chickpeas speeds up the process of cooking, there is no need to do it for lentils because lentils cook pretty quickly. Cooking lentils in instant pot takes about 15 minutes, quick and easy! 

How to make lentil soup in instant pot 

Press the saute function on the instant pot and heat some olive oil in the pot. Saute the onion and garlic for a couple of minutes until golden. Add in carrots and cook for a few minutes. Add the leek and cook until they’re almost soft. 

Now add the lentils, spices and tomato sauce. Stir well and pour in the chicken stock and water. Give it a nice stir and lock the lid. Make sure the valve is on sealing. Press cancel and then press pressure cook (or manual) set the timer to 15 minutes on high pressure. 

Once the instant pot beeps indicating that the cooking is done, let it release the pressure naturally for 5 minutes and then do the quick release by turning the valve to venting. Once the pressure is all released and the lid is unlocked, lift the lid, stir the veggie lentil soup and serve in bowls with some lemon. 

Natural or quick release?

For this particular recipe, you should do a combination of both. Do a natural release for 5 to 10 minutes and then a quick release. 

Can I use red lentils in this instant pot lentil soup recipe?

Yes, you can use red lentils instead of green lentils in this recipe. But be aware of the fact that when red lentils cook, they lose their shape and make a thick soup and the color will be light brown.

What to serve with lentil soup

This instant pot soup is the perfect meal on its own and would be perfect with a light side dish such as Mediterranean salad or cucumber tomato avocado salad. You can also simply serve this soup with some crusty bread such as sourdough. 

Can I freeze this quick lentil soup

Lentil soup freezes beautifully therefore you can make a big batch and freeze half of it for a later date. Let the vegetable lentil soup cool completely and then divide it into different airtight containers. Freeze for up to 3 months. 

To reheat, take the frozen veggie lentil soup out of the container and place it in a pot. pour 1/2 cup water in the pot and turn the heat on. Let the soup cook on low and stir occasionally to break it. Cook for about 20-30 minutes until completely heated through. 

Looking for more instant pot recipes?

• Instant pot brown rice
• Instant pot hard boiled eggs
• Italian sausage pasta in instant pot

Notes and tips to make pressure cooker lentil soup

• To make vegetarian lentil soup, leave out the chicken stock and use water or vegetable stock instead. 
• You can add other vegetables to this soup such as celery, spinach or bell peppers. If using spinach, add it after the soup is ready. Open the lid, add the spinach, give it a quick stir and serve. 
• Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat the soup in the microwave or in a sauce pan. 
• The amount of time needed to make this lentil soup is almost the same as making it on stove top. However, instant pot lentil soup doesn’t require any stirring and is pretty much hands-off. 

Pin

5 from 5 votes

Instant Pot Lentil Soup Recipe

This easy instant pot lentil soup recipe is perfect for weeknight dinners. It's packed with tasty ingredients and is pretty much a hands-off lentil soup recipe. 

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4 servings

Calories 320kcal

Author Shadi HasanzadeNemati

Ingredients

• 2 tbsp olive oil
• 1 onion chopped
• 5 cloves garlic minced
• 2 carrots diced
• 1 leek sliced
• 1 1/2 cup green lentils
• 1 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/8 tsp cayenne
• 1 tsp salt
• 1 tbsp tomato paste
• 2 cups chicken stock
• 3 cups water

Instructions

• Press the saute function on the instant pot and pour the olive oil into the instant pot.
• Saute onion and garlic until translucent.
• Add in carrots and cook for a few minutes.
• Add in sliced leek and cook until soft.
• Add lentils and stir well.
• Add in tomato paste and spices. Stir well.
• Pour in chicken stock and water into the instant pot.
• Press Cancel. Then press pressure cook (or manual) and set the timer for 15 minutes on high pressure.
• Lock the lid and set the valve on sealing.
• Once the instant pot beeps that the cooking time is done, let the pressure release naturally for 5 minutes, then do a quick release by turning the valve to venting.
• Lift the lid and stir the soup. Serve with lemon.

Video

Nutrition

Calories: 320kcal