Instant Pot Lentil Soup

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5 from 1 vote

This Instant Pot Lentil Soup delivers tender lentils, savory herbs, and a rich, comforting broth—all in a fuss-free, weeknight-friendly way. It's an easy, nutritious, and delicious staple for soup season and beyond.

Prep Time15

Cook Time20

Pressurizing and De-Pressurizing Time25

Total Time1

Course: Main Course, Soup

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

2 tbsp extra virgin olive oil
1 medium yellow or white onion, diced or a diced large leek
2 stalks celery diced (about 1 cup)
3 cloves garlic minced
½ tsp fine sea salt plus more to taste
1 dried bay leaf
1 sprig fresh rosemary
2 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 carrots diced (about 1 cup)
6 small potatoes cubed (about 2 cups cubed)
1 ½ cups brown or green lentils sorted and rinsed
1 14-oz can crushed tomatoes or diced tomatoes
4 cups water or vegetable broth
2 ½ tbsp Better than Bouillon vegetable base skip if using salted vegetable broth
2 tbsp apple cider vinegar or balsamic vinegar optional
4 cups chopped kale or spinach
Cracked black pepper to taste

Instructions

Set the Instant Pot to Sauté on MEDIUM heat.
Add the oil to the pot. Warm for 10 seconds, then add the onions, celery, garlic, and salt. Stir well and sauté for about 3 minutes until the onions are translucent. Cancel the Sauté setting.
Add the bay leaf, rosemary, basil, oregano, thyme, carrots, potatoes, lentils, tomatoes, water (or broth), and the vegetable bouillon paste if using (see ingredient notes above). If you’d like the kale to be very soft, add it to the pressure cooker now.
Lock the lid onto the Instant Pot, and set it to Pressure Cook HIGH for 8 minutes.
When it has finished cooking, naturally release the steam for 10 minutes, then quick-release the remaining pressure.
Remove the lid and stir in the chopped kale or spinach (if not already added). Stir well, then let it sit for 10 minutes to cook the kale.
Stir in the vinegar and season the soup to taste with salt and pepper.
Serve hot with toasted bread, croutons, or cornbread.

Video

Notes

Storage Directions

Refrigerating: Leftover soup keeps covered in an airtight container in the refrigerator for up to 5 days.
Freezing: Once cooled to room temperature, you can freeze the Instant Pot lentil stew in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator before reheating.
Reheating: Warm the soup in a saucepan over low heat for 5 minutes or in the microwave on gentle heat until hot.

Jenné's Recipe Tips

Finely dice the vegetables: This ensures even cooking and a consistent texture, giving you a balanced blend of ingredients in every bite.
Add the greens when desired: For tender, soft kale, stir it into the lentils and seasonings before pressure cooking. If you prefer a more al dente texture (and extra nutrient retention), stir the greens into the hot soup after cooking so they wilt gently.
Let the soup rest: Letting the soup sit for 5–10 minutes allows the lentils to continue softening and the flavors to deepen, thickening the soup to a cozy, stew-like consistency.
Season to taste: As with most soups, seasoning is key. Add salt and pepper to taste, then garnish and serve.

Nutrition