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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.
