Go Back
+ servings
Print Recipe
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. 
Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: Mediterranean
Servings: 4 servings
Calories: 320kcal
Author: Shadi HasanzadeNemati


  • 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


  • 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.



Calories: 320kcal