Instant Pot Lentil Soup
19 Comments
Posted: 09/22/20
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An easy, healthy soup recipe all made in your pressure cooker. This Instant Pot Lentil Soup is packed with flavor, is vegetarian, filling and cozy to warm up with. Pair it with crusty bread and a salad for an easy dinner.
Homemade lentil soup is a classic comfort food dish that’s so easy to make in your Instant Pot. It’s healthy and loaded with vegetables like carrots, onions, and peppers.
I use my pressure cooker multiple times a week and one of my favorite things to make is soup! When you use your Instant Pot you don’t have to babysit it – once you secure the lid you can leave it to do its job. No hovering over the stove stirring a pot of soup.
I love to make beef stew and chicken taco soup with my IP and now I have this easy lentil soup. Lentils can be a little tricky to cook on the stove but they always come out tender and delicious when I cook them in the pressure cooker.
This is the kind of soup you can have for dinner as a main dish with some breadsticks on the side. Or make a batch to have on hand for easy lunches – it keeps well in the refrigerator so it’s great for meal prep.
Ingredients
If you’ve never tried lentils you are going to love them! They are a type of legume and are packed with protein. They’re a great way to make a hearty dish without using meat – they’re really filling!
The soup is a combination of pantry ingredients with a few fresh veggies that combine to make the most flavorful lentil soup.
- Chopped onion
- Sliced carrots
- Diced bell pepper
- Dried brown lentils
- Cumin and garlic powder
- Fresh thyme
- Low-sodium chicken broth
- Salt
It might be tempting to leave out the fresh thyme but using fresh is a must for this soup! It adds a subtle yet irresistible fresh flavor. Of course, if you can’t find it, you can substitute dried thyme but if you can get your hands on fresh I highly recommend it.
I like to use low-sodium chicken broth because it allows me to control the amount of salt in the soup. If you use regular chicken broth you may want to reduce or omit the added salt in the recipe.
To make this soup vegetarian, substitute vegetable broth for the chicken broth.
How to Make Instant Pot Lentil Soup
- Saute onions, carrots, and peppers with the oil in the Instant pot for a few minute or until they start to soften.
- Add the lentils, seasonings, fresh thyme, broth, and salt and stir to combine.
- Secure the lid, close the steam valve, choose the option “beans/chili”, and set the timer for 25 minutes.
- It will take some time for the pot to get to pressure before the timer starts. Once the timer goes off allow the steam to naturally release. This means you don’t need to open the steam valve – once the steam has released the valve will pop up.
- Carefully remove the lid and stir the soup. At this point, give the soup a taste and add more salt and pepper, if desired.
- Ladle it into bowls and add some chopped fresh parsley as a garnish.
Can I use a different type of lentil besides Brown lentil?
I used brown lentils in this recipe because they are easy to find at your typical grocery store.
If you decide to use a different type of lentil, you may need to adjust the cook time as each type of lentil will cook differently. You are free to experiment with the type of lentil you would like to use, just make sure to prepare the lentils according to package directions.
How long does it keep?
Lentil soup will keep well in the refrigerator for up to a week as long as it’s stored in an airtight container.
This is also a great soup to freeze and it will keep well for up to six months in the freezer.
If you’ve been looking for a healthy, delicious soup I hope you give this Instant Pot lentil soup a try! Serve it with bread and a salad on the side for a dinner your whole family will love.
More Instant Pot Recipes
- Homemade Hamburger Helper is always a family favorite and making it in your pressure cooker is really easy!
- For the ultimate comfort food dinner, you have to try my Instant Pot Meatloaf. It’s tender, juicy, and always a hit.
- My Pork Roast with Vegetables and Gravy is a complete dinner you can make in your pressure cooker. It’s easy to prep and even easier to clean-up!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot Lentil Soup
Healthy, delicious soup made in your pressure cooker!
Ingredients
- 1 Tbsp cooking oil
- 1 c. onion chopped (~1 small onion)
- 1 c. carrots sliced (~2 carrots)
- 1 bell pepper diced
- 1 c. dried brown lentils
- 2 tsp cumin
- 1 tsp garlic powder
- 3 sprigs fresh thyme leaves only
- 4 c. low sodium chicken broth
- 1 tsp salt plus more to taste
- chopped parsley optional garnish
Instructions
- Turn instant pot to “saute” mode and add in cooking oil, onion, carrots, and bell pepper. Cook vegetables for 3-5 minutes or until softened (they do not need to be completely cooked through).
- Add in the rest of the ingredients (except for parsley) and stir.
- Place lid on instant pot and move pressure valve to the “sealing” position.
- Set instant pot to “Beans/Chili” mode and set timer for 25 minutes. It will take a little time for the instant pot to get up to pressure. Once finished, let the instant pot naturally release.
- Take off lid and taste lentils. Add salt and pepper to taste.
- Garnish with chopped parsley, optional. Serve warm.
Tips
CAN I USE A DIFFERENT TYPE OF LENTIL BESIDES BROWN LENTIL?
I used brown lentils in this recipe because they are easy to find at your typical grocery store.
If you decide to use a different type of lentil, you may need to adjust the cook time as each type of lentil will cook differently. You are free to experiment with the type of lentil you would like to use, just make sure to prepare the lentils according to package directions.
HOW LONG DOES IT KEEP?
Lentil soup will keep well in the refrigerator for up to a week as long as it’s stored in an airtight container.
This is also a great soup to freeze and it will keep well for up to six months in the freezer.
Nutrition Information
Calories: 342kcal (17%), Carbohydrates: 53g (18%), Protein: 22g (44%), Fat: 6g (9%), Saturated Fat: 1g (6%), Sodium: 702mg (31%), Potassium: 1134mg (32%), Fiber: 22g (92%), Sugar: 8g (9%), Vitamin A: 10884IU (218%), Vitamin C: 50mg (61%), Calcium: 88mg (9%), Iron: 6mg (33%)
Bruce says
You talk about chicken broth. I make chicken broth / stock by giving chicken scrap (bones, skin, fat, drippings) 2 hr in the instant pot, mash (break the bones), and another 30 minutes. I am guessing that you are talking about store bought broth. Any suggestions on adapting your recipe?
Courtney says
That is awesome you make your own! Yes, we are talking about store bought.
Josephine says
My instant pot doesn’t have bean/chili on it , it has beans/grain. Can I use that setting? If not what setting should I use?
Julie Evink says
Just cook it on manual high for the same amount of time.
Kathy says
How would I adjust the herbs/spices from fresh to dried?
Julie says
Use 1/2 tsp of dried thyme.
Mary Tepley says
I plan on making this either in my crock pot or stovetop. Are there any variations you could suggest for these methods? Also, can the fresh thyme be substituted for dry, if so how much? Thank you!
Julie says
For the stovetop, after step 2 you’ll want to bring the mixture to a boil and reduce heat to simmer for at least 30-45 minutes, possibly up to an hour depending on what lentils you use. Start checking if they are done around 30 minutes and if not, simmer until they are your desired texture. Try 1/2 tsp of dried thyme in place of the fresh thyme. Hope you enjoy!
Josephine says
On my instant pot I don’t have a setting for beans/chili. My instant pot says beans/grain. So should I put it on that setting?
Nellie Tracy says
Perfect for a cool Autumn day!
Julie says
Yes! Absolutely perfect!
Beth says
Ooooo, this is like Fall in a bowl! With a nice crusty bread I could eat this for breakfast, lunch and dinner!
Julie says
Oooh a nice crusty bread would be perfect!
Karin Klaar says
Hi Julie, I make several times during the cool/cold months. Have never tried using fresh thyme but will certainly take your tip. I do make mine in the crock pot as I add smoked turkey legs . Will certainly try my Insta pot. Thanks for all your yummy recipes! It is a wonderful service you do. These are tough times and we need to be kind to each other. Great soup to share! 😊
Julie says
Thanks Karin! I’m so glad you enjoy my recipes. I totally agree! Kindness is key!
Vicki says
Can I make this in a crock pot. If so how long would I cook it for … I do not a instant pot
Julie says
Yes, I think that would work. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
Mary Hall says
Hi Julie, I love your recipes and I’m excited to make this one. I haven’t used my Instant Pot in a while so I will now and make this. Now that the weather is cooling off this recipe is perfect. Happy Fall!!
Julie says
Sounds like a plan! I hope you enjoy it!