Instant Pot Lentil Soup Recipe

Instant Pot Lentil Soup cooked in the Instant Pot is a quick and easy soup that is filled to the brim with flavor.

Instant Pot Lentil Soup is one of those cozy, reliable recipes that delivers big flavor without a lot of fuss. It’s rich and comforting but never heavy, making it a perfect choice for chilly evenings or a simple weeknight dinner. The combination of aromatics, warming spices, tomatoes, and lentils creates a satisfying texture and depth of flavor that appeals to both vegetarian and omnivore palates.

If you’ve tried lentil soup before and found it bland or mushy, this version is an excellent second chance. Pressure cooking in the Instant Pot concentrates the flavors while keeping the lentils tender but intact. I’ve served this to friends and family and it’s always a hit—people often ask for the recipe after the first bowl.

Tips for this Instant Pot Lentil Soup:

If you don’t have an Instant Pot, you can make this on the stovetop. Follow the ingredient list and sauté the vegetables in a heavy pot, then add the lentils, tomatoes, broth, and water. Bring to a simmer and cook for 30–35 minutes, or until the lentils are tender. Finish the soup the same way as the Instant Pot version.
This recipe is naturally vegetarian and can easily be vegan if you use vegetable broth. For extra depth, some people add a small amount of cooked bacon at the sauté stage for a smoky note—this is optional but delicious.
Soup is always better with good bread for dipping. A simple no-knead loaf or crusty artisan bread pairs beautifully with this lentil soup.
Don’t skip the fresh lemon juice at the end. A squeeze of fresh lemon brightens the entire soup and brings out the spices and tomato flavor. Avoid bottled concentrate; fresh lemon juice makes a big difference.

Want More Instant Pot Soup Recipes?

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Tools Used For this Instant Pot Lentil Soup

An Instant Pot or other electric pressure cooker for fast, consistent results.
A good handheld slicer or sharp knife for quickly prepping carrots, onions, and garlic.
Quality broth (chicken or vegetable) to build a flavorful base — homemade or a high-quality store-bought broth works well.

📖 Recipe

Instant Pot Lentil Soup

Instant Pot Lentil Soup is a quick, flavorful, and satisfying meal made with simple ingredients. It’s hearty enough to serve as a main or light enough as a starter.

Prep Time: 5 minutes

Cook Time: 20 minutes (plus 15 minutes pressure release)

Total Time: 25 minutes

Servings: 6

Ingredients

¼ cup extra virgin olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
28-ounce can diced tomatoes, drained
1 cup brown lentils, rinsed and picked over
4 cups chicken or vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes (optional)
Ground black pepper to taste
1 cup chopped fresh kale, tough ribs removed
Juice of ½ to 1 lemon, to taste

Instructions

Set the Instant Pot to the “Sauté” setting and heat the olive oil. Add the chopped onion, sliced carrots, and garlic. Cook until the vegetables are fragrant and beginning to soften, then stir in the cumin, curry powder, and thyme. Cook for about 1 minute, stirring constantly to toast the spices.
Add the drained tomatoes, rinsed lentils, broth, water, salt, and a pinch of red pepper flakes. Stir to combine.
Close the lid and set the Instant Pot to Manual/Pressure Cook on high for 20 minutes.
When the cook time ends, allow the pressure to release naturally for up to 15 minutes. If you’re short on time, you may release pressure manually after 5 minutes.
Carefully remove about 2 cups of the soup and blend until smooth in a blender, or use an immersion blender to lightly puree part of the soup directly in the pot. Return the blended portion to the pot to thicken and cream the texture.
Taste and adjust salt and pepper. Stir in the lemon juice to brighten the flavors. Add the chopped kale, then switch the Instant Pot back to Sauté and simmer for about 5 minutes, until the kale is tender.
Serve hot, with crusty bread or a simple side salad if desired.

Chef’s Notes:

This recipe was adapted from a trusted lentil soup version by Cookie and Kate. The lemon at the end is the key brightener—don’t skip it. For a creamier texture, blend a larger portion of the soup or add a splash of coconut milk for a dairy-free finish.

Nutrition Facts

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