by Olena

Instant Pot Lentil Soup

by Olena

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. #ifoodrealmonthly

Hey-hey-hey, guys! Here it is, Instant Pot Lentil Soup, I showed how to make yesterday in my Instagram stories (was so much fun and help to many of you, I will do the same for next recipe) and #4 recipe in our Instant Pot January, monthly series.

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!

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My Instant Pot 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 simpler 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 Make Instant Pot Lentil Soup

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.

In Instant Pot or any other electric pressure cooker, add carrots, celery and onion. No particular order whatsoever. These are the only ingredients that have to be chopped, so I like to get this daunting task out of my way right away.

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 pressure cooker green lentil soup will be super delicious my way!

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.

Then add lentils, diced tomatoes, cumin, oregano, bay leaves, salt, pepper and bouillon cubes + water or veggie stock.

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.

I LOVE using organic bouillon cubes because I can use as many as I want and no open carton of stock is sitting in my fridge stressing me out “Use me! Use me!”. Plus, cubes are so much cheaper! You can find them pretty much anywhere these days. Just try!

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.

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.

Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes.

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.

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.

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.

Now, your lentil soup is ready. If you didn’t press Keep Warm, display will say OFF.

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.

If you pressed Keep Warm, display will start countdown L0:00 keeping your food warm for up to 10 hours.

I personally think Instant Pot is like a thermos, and even when OFF food stays hot/warm for hours.

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.

So, your 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.

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.

Open the lid and you will see this beauty!

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.

Now is time to add spinach.

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.

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.

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.

Then it is time to add fresh garlic.

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.

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.

Stir and serve hot garnished with Parmesan cheese. All those layers of healthy flavours! Enjoy!

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.

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Instant Pot Lentil Soup

5 from 2 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.

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.

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3 comments on “Instant Pot Lentil Soup

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  1. 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!