Instant Pot Lentil Soup
Hearty Instant Pot lentil soup with carrots, celery, tomatoes, and warm spices—budget-friendly USA weeknight vegetarian bowl that’s naturally high in fiber and protein. No soaking; pressure cooks until lentils are soft and food-safe hot throughout.
đź›’Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 cups brown or green lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach (optional)
- Juice of 1/2 lemon
- Olive oil and chili flakes for serving
🔧Kitchen Tools Needed
- Instant Pot
- Ladle
- Cutting board
- Colander for rinsing lentils
đź“ťInstructions
- 1
Set Instant Pot to Sauté. Heat oil; cook onion, carrots, and celery 5 minutes. Add garlic 30 seconds.
- 2
Stir in lentils, tomatoes, broth, cumin, paprika, thyme, bay leaf, salt, and pepper. Scrape bottom clean.
- 3
Pressure cook High 12 minutes; natural release 10 minutes, then quick release.
- 4
Discard bay leaf. Stir in kale until wilted (2 minutes on Sauté if needed). Add lemon juice; adjust salt.
- 5
Serve hot with a drizzle of olive oil. Refrigerate within 2 hours up to 5 days; reheat to 165°F. Soup thickens when chilled—loosen with broth.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
âť“Frequently Asked Questions
Red lentils?
They cook faster and get softer—pressure cook 6–8 minutes and expect a thicker, dal-like texture.
Add sausage?
Brown sliced fully cooked smoked sausage on Sauté and stir in at the end, heated to steaming hot.
Stovetop?
Simmer covered 30–40 minutes until lentils are tender.
Freeze?
Yes, up to 3 months. Thaw overnight and reheat to 165°F.
Too thick?
Add broth when reheating; lentils keep absorbing liquid.
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