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This Instant Pot lentil soup is the ultimate cozy comfort food, packed with tender lentils, hearty vegetables, and a rich, savory broth. Thanks to the pressure cooker, you’ll get all the slow-simmered flavor in a fraction of the time. It’s a one-pot meal that is both delicious and satisfying.
Packed full of veggies and other delicious flavors, this Instant Pot lentil soup is going to knock your socks off!
You can make it in your Instant Pot, slow cooker, or on the stovetop. You can make it vegan, vegetarian, or omnivarian (<—- let’s call that a thing). It’s versatile, delicious, and so easy to make!
Serve with a side of cheesy garlic bread or air fryer Texas toast, and your life will be complete.
Reader Review
“This is my favourite lentil soup recipe ever! I’ve been a vegetarian for 36 years, so I’ve eaten. Lot of lentil soup. This is the winner! Thank you for sharing. “
Leesa
Pro Tips/Recipe Notes
- This soup was made in an 8-quart Instant Pot. If you have a 3 or 6-quart Instant Pot, the cooking time will be the same. Just make sure you don’t fill the inner pot more than two-thirds full.
- As written, this recipe can be made vegetarian by switching to veggie broth. Use a dairy-free pesto to make it vegan.
- This soup freezes like a boss! Pro tip: freeze in wide-mouth pint mason jars or 1-cup Souper Cubes for easy grab-and-go meals.
Cozy & Quick Instant Pot Lentil Soup
Ingredients
- 8 carrots {peeled and chopped}
- 7 stalks celery {chopped}
- 1 onion {diced}
- 1 cup potato {peeled and chopped}
- 6 cloves garlic {minced}
- 1 1/3 cup dried brown or green lentils
- 6 cups broth of choice
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp dried thyme
- 2 tbsp prepared pesto
- salt and pepper to taste
Instructions
- Add all the ingredients to the Instant Pot. Stir.8 carrots, 7 stalks celery, 1 onion, 1 cup potato, 6 cloves garlic, 1 1/3 cup dried brown or green lentils, 6 cups broth of choice, 1 tsp smoked paprika, 1 tsp dried parsley, 1 tsp dried thyme, 2 tbsp prepared pesto, salt and pepper to taste
- Secure the lid and set the vent to sealing. Press manual>high pressure>12 minutes. It will take around 10 minutes to get up to pressure.
- When the cooking time is up, allow for a natural release for 5 minutes and then flip the vent to venting and perform a quick release.
Notes
- This soup was made in an 8-quart Instant Pot. If you have another sized Instant Pot, the cooking time will be the same. Just make sure you don’t fill the inner pot more than two-thirds full.
- As written, this recipe is vegetarian. Use a dairy-free pesto to make it vegan.
- Throw in some spinach at the end of the cooking time for some added greens.
- Place all ingredients in your slow cooker and cook on low for 8 hours.
- In a heavy-bottomed saucepan, combine olive oil, carrots, celery, and onions. Cook down for 10 minutes. Add garlic and cook for 5 minutes.
- Add the remaining ingredients and cook on medium until lentils are soft (about 30 minutes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! And so quick and easy! I used chicken broth. My only change for next time will be using less thyme. That much is a little strong for me. Thank you for sharing this recipe!
So glad you enjoyed it Paula! Did you use dried or fresh thyme?
I used dried. Thyme is just one of those herbs that is strong for me. I have to be careful to not get too much. Rosemary is the same way for me.
Ah, got it! I love rosemary too. 🙂
Thank you for such a satisfying soup. I was surprised how deep the flavors were for such simple ingredients. It has become a regular on my lunch menu. Love that it can be done in the instant pot, uses pantry staples and is so healthy and satisfying!
So glad you enjoyed it, Kimberly. It’s one of my favorites too and it is pretty much a “kitchen sink” kinda soup – anything goes!
This is my favourite lentil soup recipe ever! I’ve been a vegetarian for 36 years, so I’ve eaten. Lot of lentil soup. This is the winner! Thank you for sharing.
Leesa, I’m so glad you love this soup so much and I’m truly honored by your comment!
Love this soup, especially with the update that there’s no need to sauté everything. Thank you, Even better! I make this often but last night’s version was the best. Used Bobs Red Mill Pacific northwest lentils (not sure if they are green or brown and it doesn’t say), better than bouillon roasted garlic stock, subbed a sweet potato since we didn’t have any potatoes and didn’t have celery either. And used Bitchin’ Pesto which is a non dairy pesto made with almonds (super creamy). So delicious and love that this recipe lends itself to the versatility of what I happen to have. And last year when I first posted on this recipe I was debating If I needed an IP. Started with the mini and now have the 6-qt. Worth it for this soup alone!!
KC, I’m so glad you enjoyed it and I love your Instant Pot evolution!
I’ve never heard of Bitchin’ Pesto. Is it a storebought item or do you make it yourself?
Bitchin’ Sauce is from San Diego, but I discovered it and buy here in Seattle at several stores (Thriftways, Ken’s Markettime) so you can probably find it in your area. I’m a fan of all the flavors, but the pesto is perfect for this soup as I’m dairy-free https://www.bitchinsauce.com/
Thank you!!
I made this last night with red lentils (as that is what I had) and cut down on the cooking time as suggested. It was sooooo good!!!!
LeeAnn I’m so glad you liked and I love that you were able to use what you had on hand. Thanks so much for taking the time to review it!
Delicious and easy!
So glad you enjoyed it Katie!
This looks great!! I am wondering if it freezes well?
Sure does! This soup freezes like a boss! Pro tip: freeze in wide mouth pint mason jars for easy grab and go meals. A quart-sized jar would be better for 2-3 servings.
Hmmm, do I open my Instant Pot Christmas present early (that I bought for myself from my husband), or do I wait until Christmas? I’ve had it a week and a half and have, so far, ignored the box sitting in my entryway.
You open it up and use it every day until Christmas and then put it back in the box on Christmas Eve and put it under the tree!
The smoked paprika made all the difference!
Omg this was delicious. Made without meat and have never cooked lentils before but am trying to eat less processed foods. Packed it in our lunches during the week. Wow. Smoked paprika and the pesto-genius! I might have to make another batch today!
Hollie, I’m so glad you liked it! It’s fun to find meals that help us eat towards our goals, and I’m honored to know I had a little part of it. Smoked paprika is the business!
Made this with red lentils last wee… freaking tasty enough that I’m making it again today. Perfect food for the end of a ski day. I have to admit we are adding on more ham this time (just cuz I’m a sucker for the stuff)
So glad to hear you liked it and I love when people personalize my recipes! How was it with more ham>
SO GOOD!
I was going to make this in the Instant Pot but it turns out mine wasn’t big enough so I switched to the stove – no biggie. It turned out amazing – so much flavor. Will definitely be making again.
So glad you liked it, Stephanie. Thanks so much for commenting and rating it!
Delicious. Have made this several times!
Never have made lentil soup, but worth trying out!
Would green lentils work for this? I am only finding red and green at the moment.
Thanks!
You should be totally fine! Both green and brown lentils hold their shape well in soups and stews. If you’re using the Instant Pot it won’t be an issue. If making it on the stovetop you’ll likely need to cook them a bit longer than brown lentils.
Wow, another delicious soup recipe. Thank you! I always thought I didn’t like lentils but every time I make a recipe I come across, I like them. Made this as posted and it is super good!!
For post ideas, could you do one on Instant Pot and why you like it or why I need one? I borrowed one and made this soup (amazing) and quinoa yesterday. I like it well enough but not sure I “need” it. One more thing to take up space or best thing ever?
Isn’t it fun to discover you like “new” ingredients? I can still remember when I realized I liked asparagus.
And yes on the IP post idea!
Sarah, do the lentils go in dry or do I need to soak them before loading everything into the slow cooker? Still no IP for me ?.
Santa is FIRED! You can put them in dry if you’re going to cook for 6-8 hours.
Thanks! We are making this tomorrow and I am pretty stoked. First, I have to make non-cow pesto (husband has allergies).
My Dad got an IP… Maybe I can borrow it when I visit them!
Lentils only take 30-45 minutes! They are NOT like dry beans.
Yum! I am going to have to try this soon! I love lentil soups and particularly like anything with smoked paprika added!
Smoked paprika is my everything!
I have red lentils, are they interchangeable?
I love red lentil and often use them for soup, but they are quite different from brown lentils. Red lentils fall apart when you cook them whereas brown lentils hold there shape and have a firmer texture.
Louisa is right; the red lentils will mush up quite a bit and fall apart.