by Olena

Instant Pot Lentil Soup Recipe

by Olena

Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!

Hey-hey, guys! Here it is, Instant Pot Lentil Soup I showed how to make yesterday on my Instagram stories.

Lentil soup is such a traditional comfort food to get us through the most dreadful part of winter, January through March. I am sure I will speak for many when I say it’s my least favourite time of the year. Holidays are over, it’s cold and dark – it’s just simply boring! I have been cheering myself up with puzzles, recipe testing, “housewives” episodes and wine. Looking forward to a hot bowl of healthy deliciousness has been the main light on many days. Cooking makes me happy!

MY LATEST RECIPES

This easy lentil soup recipe is a spin-off of my stovetop spinach lentil soup but simpler. Pressure cooker version requires no sauteing because I see no point, honestly. I explain why below along with my veggies stock and spinach tips. You couldn’t ask for a more simple and healthy lentil soup recipe with prep time of 5 mins. Make a huge pot and eat it all week. Considering I own an 8 quart monster, you better believe me when I say we will be eating this soup all week haha.

Enjoy! Lentils are a nutrition powerhouse – a plant-based source of complex carbs, fiber and protein. YEAH!

How to Turn Instant Pot Lentil Soup Into a Freezer Meal

Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!

Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.

Check out my full list of healthy freezer meals. I’m obsessed!

Why No Sautéing?

Because I truly believe that you don’t always have to when it comes to pressure cooking. Food cooked under pressure is more flavourful than same ingredients cooked using a stovetop method. If I have to do the same amount of work as with stovetop method, what is the point of $100 appliance? So, don’t bother. Your green lentil soup will be super delicious my way!

How to Make Instant Pot Lentil Soup

  1. In Instant Pot or any other electric pressure cooker, add carrots, celery and onion.Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!
  2. Then add lentils, diced tomatoes, cumin, oregano, bay leaves, salt, pepper and bouillon cubes + water or veggie stock. Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes.Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!
  4. After lentil soup is ready BUT Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release.

    OR you can do Quick Release (pictured above) by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!

  5. Open the lid and you will see this beauty! Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!

  6. Now is the time to add spinach. Tip of the Year: If you see organic box of spinach on sale – buy it and freeze it. Use in soups or make healthy spinach dip.Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!

  7. Then it is time to add fresh garlic. Nothing brightens up a soup like fresh garlic, said Ukrainian me. There is a huge difference between cooked and fresh garlic flavour. HUGE! You have to trust me on this one because I’m Ukrainian of all Ukrainians.Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!
  8. Stir and serve hot garnished with Parmesan cheese. All those layers of healthy flavours! Enjoy!Easy and Healthy Instant Pot Lentil Soup Recipe with only 5 mins of prep. Made in a pressure cooker this green lentil soup is a weeknight dinner winner!
Print

Instant Pot Lentil Soup

5 from 6 reviews

Instant Pot Lentil Soup Recipe is simple and healthy, with only 5 mins of prep. Made in a pressure cooker with green lentils, tomatoes and spinach, then served with Parmesan cheese.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings

Ingredients

6 Quart Instant Pot

  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 small celery, chopped
  • 2 cups green lentils, rinsed & drained
  • 28 oz can diced or crushed tomatoes, low sodium
  • 1 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1 tsp salt*
  • Ground black pepper, to taste
  • 2 bay leaves
  • 2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium**
  • 11 oz box of spinach
  • 1 large garlic clove, grated
  • Parmesan cheese, for serving

8 Quart Instant Pot

  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 small celery, chopped
  • 3 cups green lentils, rinsed & drained
  • 28 oz can diced or crushed tomatoes, low sodium
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 1/2 tsp salt*
  • Ground black pepper, to taste
  • 3 bay leaves
  • 3 bouillon cubes + 14 cups water or 14 cups veggie stock, low sodium**
  • 11 oz box of spinach
  • 1 large garlic clove, grated
  • Parmesan cheese, for serving

Instructions

  1. In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.***
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
  3. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
  4. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.

Notes

*Add less salt if using not low sodium tomatoes and stock.

**I highly recommend to buy organic bouillon cubes available at many grocery stores – cheaper and more convenient than carton broth. You can also do half stock/half water to cut back on cost.

***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

Read More

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!

13 comments on “Instant Pot Lentil Soup Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. A wonderful recipe, Olena! Simply loved it on a cold day! And so full with good nutrition. And you are right: sauteing the onions and veggies prior the actual pressure cooking is not necessary at all – it comes out excellent without it – and less work :)… Thanks so much!

  2. This recipe is wonderful! I make it a few times a month since discovering it and I have shared it with many people.

  3. I’d like to make your Lentil Soup but I do not have an Instant Pot or pressure cooker. Can you tell me how I can make this stove top or with a slow cooker. Thank you!

  4. I have made this soup soooo many times and just wanted to thank you for the recipe! It’s my go-to when I’m sick, and perfect for weekday lunches. I’ll often freeze 2-3 portions because it thaws perfectly. I usually double the spices and garlic. Sometimes I throw in a small potato.

  5. Enjoyed the recipe. Second time round, used home made stock (also produced in InstantPot!) and found sodium greatly reduced without sacrificing flavour. Reducing the cumin by half and adding 2tsp smoky organic paprika really bumped the flavour up. I also added 2-3 cubed and peeled sweet potatoes, plus gently scorched the veggies and lentils using the saute function. You can then use the first lot of broth to deglaze the pan before switching to pressure cook. Great base for many variations!

    1. YES for smoked paprika. I have to slap my hand adding it to all soups and stews because otherwise my culinary skills might be questioned. It elevates any dish 100%. Glad you were so creative with this soup and made it your own.

  6. Wow – so delicious and easy! I used a 32 oz. jar of marinara because I didn’t have crushed tomatoes and it worked out well. The parmesan is a great touch – makes for a hearty soup. Thanks for a wonderful and low point recipe!