Instant Pot Lentil and Vegetable Soup Recipe — Hearty One-Pot Meal

Why You’ll Love This Recipe

• Fast and simple: Ready in about 30 minutes using the Instant Pot.
• Wholesome: High in fiber and plant-based protein with plenty of vegetables.
• Great for meal prep: Makes a large batch that stores well in the fridge or freezer.
• Flexible: Easily adapt vegetables and spices to suit your tastes.
• Freezer-friendly: Portions reheat cleanly for quick meals later.

Ingredients

• 1 1/2 cups green or brown lentils
• 6 cups vegetable broth (or broth of choice)
• 6 carrots, roughly chopped
• 1 purple onion, diced
• 3 stalks celery, roughly chopped
• 1 potato, diced (about 1 cup)
• 4 cloves garlic, chopped
• 2 tbsp chopped cilantro (optional)
• Fresh ground pepper, about 10 turns
• 1 tsp salt (adjust to taste)
• 1/2 tsp smoked paprika
• 1 tbsp Italian seasoning
• 1 bay leaf

What Type of Lentils Are Best for Soup?

Green and brown lentils retain their shape and give the soup a hearty texture. Red lentils break down more and create a creamier consistency if that’s preferred.

Do I Need to Soak Dried Lentils?

No soaking required when using the Instant Pot. Just rinse the lentils and remove any debris before adding them to the pot.

How to Make Instant Pot Lentil Soup

Step 1: Rinse and Prep

• Rinse lentils in a strainer to remove dust or debris.
• Roughly chop carrots, onion, celery, and potato. Slightly larger pieces help them hold up during pressure cooking.

Step 2: Add Ingredients

• Place lentils, chopped vegetables, broth, garlic, seasonings, and the bay leaf in the Instant Pot. Add cilantro if using.
• Stir to combine so flavors are evenly distributed.

Step 3: Cook

• Secure the lid and set the valve to SEAL.
• Select Pressure Cook on High for 12 minutes.

Step 4: Release Pressure

• When the timer finishes, perform a manual pressure release and carefully remove the lid.

Step 5: Serve

• Stir the soup, remove the bay leaf, taste and adjust salt and pepper.
• Serve hot, or cool and store leftovers in airtight containers.

Make It Creamier

For a silkier texture, blend half the soup and return it to the pot, or stir in a splash of coconut milk before serving.

Prevent Overcooking

Use green or brown lentils and release pressure manually right after cooking to keep the lentils from becoming mushy.

• Smoked paprika adds a subtle smoky depth—adjust to taste.
• Adjust thickness by using less broth or by blending part of the soup for a creamier result.

Substitutions

• Lentils: Swap with red lentils for a faster-cooking, creamier soup.
• Potato: Use sweet potato for a touch of natural sweetness.
• Broth: Chicken broth can replace vegetable broth for a non-vegan variation.

Variations

• Spicy: Add red pepper flakes or a pinch of cayenne.
• With greens: Stir in spinach or kale after pressure cooking.
• Creamy: Blend half the soup or add coconut milk for richness.

Stored in an airtight container, lentil soup keeps for up to 5 days in the refrigerator.

Yes. Portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove or in the Instant Pot using the steam or sauté function.

This version is vegan when prepared with vegetable broth. You can add animal proteins if desired.

Yes. Since canned lentils are pre-cooked, either add them after pressure cooking and warm through, or set a short 2–3 minute pressure cycle to avoid overcooking.

This recipe uses Italian seasoning and smoked paprika. Other great options include cumin, turmeric, curry powder, bay leaves, and fresh herbs like parsley or thyme.

To thicken: blend a portion of the soup and stir it back in, reduce the broth, or add a small cornstarch or flour slurry and simmer until thickened.

Yes. Brown ground meat, sausage, or chicken using the sauté function before adding the other ingredients. Tofu or tempeh are good plant-based options.

Try spinach or kale (stir in at the end), bell peppers, sweet potatoes, zucchini, or summer squash for variety.

Definitely. It’s ideal for meal prep—store in the fridge for up to 5 days or freeze portions for up to 3 months.

Serving Suggestions

This lentil soup is satisfying on its own, but pairs well with:

• Crusty bread for dipping.
• Rice or quinoa to make it more filling.
• A light salad to balance the heartiness.

Storage and Reheating

• Refrigerator: Keep in airtight containers for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Reheat gently on the stove, or use the Instant Pot steam/saute settings and add a splash of liquid if needed.

Pairings and Related Recipes

If you enjoy this soup, try other Instant Pot-friendly recipes for easy weeknight cooking or meal prep.

Kitchen Essentials and Ingredients

Basic tools that make preparation easier include a reliable Instant Pot, a good chef’s knife, and airtight containers for storage.