Instant Pot Lentil Soup
A quick, hearty lentil soup made in the Instant Pot with aromatics, tomatoes, and a bright finish of lemon — ready in about 30 minutes.
Ingredients
Soup
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup dried brown or green lentils rinsed
- 14.5 oz diced tomatoes , undrained
- 4 cups vegetable broth or chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp lemon juice fresh
Optional Add-ins & Garnish
- 2 cups fresh spinach or kale
- Cooked sausage or shredded chicken optional
- Chopped parsley for garnish
- Drizzle of olive oil
Instructions
- Set Instant Pot to Sauté and heat olive oil. Add onion, carrots, and celery and cook until softened, about 5–6 minutes. Stir in garlic, cumin, and smoked paprika and cook 30 seconds until fragrant.
- Add rinsed lentils, diced tomatoes with juices, broth, and bay leaf. Season with a pinch of salt and pepper and stir, deglazing the bottom of the pot.
- Secure the lid, set valve to Sealing, and cook on High Pressure for 10 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
- Remove bay leaf. For a creamier texture, pulse with an immersion blender or blend 1–2 cups and return to pot. Stir in lemon juice and greens if using; let wilt. Adjust seasoning and serve with a drizzle of olive oil and chopped parsley.
Notes
- Red lentils cook faster and will break down more — reduce pressure time to 6–8 minutes for red lentils.
- Add cooked meat after pressure cooking to avoid overcooking.
- This soup keeps in the fridge for up to 4 days and freezes well for meal prep.
- For extra richness, swirl in a spoonful of Greek yogurt or tahini just before serving.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 14gFat: 7gSaturated Fat: 1gSodium: 650mgSugar: 6g
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