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Instant Pot Lentil Soup

4.9 from 28 reviews

Best Instant Pot Lentil Soup Recipe with green or brown lentils, canned tomatoes and spinach. Only 5 mins of prep and no sauteing.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: North American
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Ingredients

6 Quart Instant Pot

  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 small celery, chopped
  • 2 cups green or brown lentils, rinsed & drained (uncooked)
  • 28 oz can diced or crushed tomatoes, low sodium
  • 2 tsp cumin
  • 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 or kale
  • 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
  • 1 tbsp cumin
  • 1 tbsp 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.