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+ servings
three bowls filled with hearty lentil soup with a spoon and bread in the background
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5 from 5 votes

Incredible Instant Pot Lentil Soup

Instant Pot lentil soup tastes gourmet but uses simple pantry ingredients to build big flavors. Thick and hearty, this vegan recipe is nourishing and satisfying.
Prep Time15 mins
Cook Time15 mins
pressurizing/depressurizing time30 mins
Total Time1 hr
Course: Soup
Cuisine: Mediterranean
Servings: 6
Calories: 211kcal


  • 3 tablespoons olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 5 cups stock vegetable
  • 2 carrots finely chopped
  • 2 ribs celery finely chopped
  • 1 cups brown lentils dry; uncooked; see note 1
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 lemon juiced


  • Select the 'saute' function of your Instant Pot.
  • To the stainless steel insert, add olive oil and onion. Saute for 5-7 minutes, until onion is soft and translucent.
  • Make a space in the middle of the pot and add the garlic; saute for 1 minute.
  • Add the tomato paste, and saute, stirring constantly, for 2 minutes.
  • Add 1 cup of the stock to the pot. Use a spatula or wooden spoon to scrape all the bits off the bottom of the pot.
  • Add the remainder of the stock, as well as carrots, celery, lentils, thyme, rosemary, bay leaf and salt. Stir, and put the lid on the Instant Pot.
  • Set the steam release handle to the 'sealing' position, then pressure cook on high pressure for 15 minutes.
  • When the cooking cycle has completed, allow the Instant Pot to naturally depressurize for 10 minutes- do not touch.
  • Carefully set the steam release handle to the 'venting' position to release the remaining pressure.
  • Add the lemon juice, then using an immersion blender, pulse the soup until slightly thickened.
  • Enjoy!



1- this recipe was developed using brown lentils; cooked lentils from a can or red lentils should not be used. Other lentil types may not work. 
Cool completely, then portion out into an air tight storage container.
  • refrigerate for up to 4 days
  • freeze for up to 3 months
Heat on the stove until steaming hot; do not reheat more than once.
*serving size is strictly an estimate; nutritional information is ⅙ of the batch


Serving: 1cup* | Calories: 211kcal | Carbohydrates: 28g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 1241mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4015IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mg