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A white bowl with lentil soup, topped with grated larmesan cheese, parsley, and bread.
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4.80 from 10 votes

Instant Pot Lentil Soup Recipe

This delicious Lentil Soup made in an Instant Pot is a perfect comfort dinner recipe that is healthy and easy to make! You can make this one pot vegan soup in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, lunch, Main Course, Soup
Cuisine: American
Servings: 4 people
Calories: 443kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 cups dried green lentils rinsed
  • 15 oz crushed tomatoes
  • 4 cups vegetable broth low sodium
  • 2 cups water
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions

  • Press the “Sauté” button and add a tablespoon of olive oil. Add 1 finely chopped onion and sauté for about 5-7 minutes or until it's soft and translucent.
  • Add minced garlic and stir for about 30 seconds. Then add 2 chopped carrots and stir again. Now we can turn off the “Sauté” function.
  • Add 2 cups rinsed lentils, 15 oz crushed tomatoes, 4 cups vegetable broth, 2 cups water, ½ tsp dried oregano, and ½ tsp dried thyme and give it a stir.
  • Close the lid and make sure that the venting knob is set to “Seal”.
  • Cook on manual high pressure for 10 minutes. When done, you can naturally release the pressure for about 10 minutes, then do a quick pressure release.
  • Open the lid and stir. You can add some salt if needed.

Video

Notes

What lentils are better to use? I prefer to use green lentils, but you also can use brown, red or yellow variety. But don’t use French lentils because they keep their shape and fail to make the soup creamy.
How to serve? I like to serve it with some freshly grated Parmigano Reggiano on top and warm crusty bread.
How to store? After it's cooled off, transfer to an air-tight container. It will stay fresh in the fridge for up to 5 days.
How to freeze? This soup freezes really well. Keep it in an air-tight container or a zip-locked bag and freeze for up to 3 months. To thaw, put it in the fridge overnight, then reheat.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 75g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Sodium: 1115mg | Potassium: 1375mg | Fiber: 33g | Sugar: 11g | Vitamin A: 5862IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 9mg