Instant Pot Lentil Soup (Vegan & Ready in 35 Minutes)
This Instant Pot lentil soup is the kind of meal you can count on when you need something warm, filling, and on the table fast. Tender lentils, carrots, and a spiced broth come together with almost no effort, and it tastes like you let it simmer for hours.
It’s naturally vegan, high in protein, and makes a big pot for leftovers. Even better, you don’t even need to soak the lentils first.
What Makes This Lentil Soup So Good
I keep coming back to this because it’s the fastest way to get a deeply savory lentil soup without babysitting a pot. The pressure cooker softens the lentils quickly, but the garlic, cumin, and a hit of lemon at the end give it layers of flavor that don’t taste rushed.
The texture is just right: thick enough to feel substantial but still brothy. I blend a cup of the soup and stir it back in for a creamy finish without any dairy. It’s the one soup I make whenever I’m craving something cozy but don’t have all afternoon.
Ingredients
- 1 tbsp olive oil: for sautéing, or use water for oil-free
- 1 medium onion, diced: yellow or white
- 3 garlic cloves, minced: adjust to taste
- 2 medium carrots, diced: peeled or scrubbed
- 2 celery stalks, diced: adds background flavor
- 1 cup dried brown lentils: no soaking needed, rinsed
- 4 cups vegetable broth: low-sodium, so you can control salt
- 1 tsp ground cumin: earthy and warm
- 1 tsp ground coriander: adds citrusy notes
- 1/2 tsp smoked paprika: a little smokiness
- 3/4 tsp salt: add more to taste later
- 1/4 tsp black pepper: freshly ground
- 1 tbsp lemon juice: from about half a lemon, adds brightness at the end
Variations / Substitutions
- Swap lentils: green or French lentils work but may need 1 to 2 minutes more pressure time. Red lentils will break down more, giving a smoother soup.
- Add greens: stir in a couple handfuls of baby spinach or chopped kale after cooking and let them wilt.
- Spice it up: add a pinch of cayenne or a diced jalapeño with the aromatics.
- Make it creamy: stir in a splash of coconut milk or a dollop of yogurt when serving.
- Use fresh herbs: swap dried cumin and coriander for a total of 2 tsp of curry powder if you prefer.
If you love this, try my Slow Cooker Vegetable Barley Soup.
How to Make Instant Pot Lentil Soup
Step 1: Sauté the Aromatics
Set the Instant Pot to Sauté mode and add the 1 tbsp olive oil. Once hot, add the diced onion, carrots, and celery with a pinch of salt and cook, stirring often, until softened, about 5 minutes. Stir in the minced garlic, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp smoked paprika and cook for 30 seconds until fragrant.
The spices should smell toasted and the vegetables will look slightly translucent. Don’t skip this step; it builds the soup’s deep savory base right in the pot.
Step 2: Pressure Cook the Soup
Pour in the 4 cups vegetable broth and add the 1 cup rinsed lentils, 3/4 tsp salt, and 1/4 tsp black pepper. Give everything a stir, then secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
The lentils will be perfectly tender and the liquid will have reduced into a rich broth. If you see a lot of liquid, don’t worry—the next step will thicken it up.
Step 3: Blend for a Creamy Texture
Ladle 1 to 1.5 cups of the soup into a blender (or use an immersion blender right in the pot). Blend until smooth, then stir it back into the pot. This gives the soup a creamy body without any cream.
The soup will go from brothy to velvety. If you prefer a chunkier texture, just skip this step or blend less.
Step 4: Finish with Lemon and Serve
Stir in the 1 tbsp lemon juice and taste, adding more salt or pepper if needed. Ladle into bowls and top with chopped fresh parsley or a drizzle of olive oil.
Serve it hot with crusty bread or a side salad. The lemon brightens the whole pot, so don’t leave it out.
Tips for the Best Instant Pot Lentil Soup
- Don’t skip the natural release. It lets the lentils finish cooking gently and prevents foam from clogging the valve.
- For a thinner soup, stir in extra broth or water after cooking until you reach your preferred consistency.
- Taste and adjust. The lemon juice and salt are crucial for brightening the flavor. Stir them in just before serving, not before pressure cooking, or the lemon will dull.
Storing and Reheating Leftovers
- Refrigerate: store cooled soup in an airtight container for up to 5 days.
- Reheating: reheat on the stovetop over medium-low, stirring often, with a splash of water or broth to thin it out. Or microwave in a covered bowl.
What to Serve With Instant Pot Lentil Soup
This soup is a meal on its own, but I like it with a thick slice of toasted sourdough for dipping. A simple green salad with a lemon vinaigrette cuts through the richness, and for something heartier, a grilled cheese sandwich made with sharp cheddar is a classic combo.
Frequently Asked Questions
Can I make this soup without an Instant Pot?
Yes, cook on the stovetop: after sautéing, bring to a boil, then simmer, covered, for 25 to 30 minutes until lentils are tender.
Why did my lentils come out undercooked?
They might be old lentils or you didn’t let the pressure release naturally; extend cooking time by 1 to 2 minutes next time.
Can I freeze this soup?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat with a little liquid.
How do I prevent the Instant Pot from burning on the bottom?
Make sure to deglaze: after sautéing, pour in a splash of broth and scrape up any stuck bits before adding the rest of the liquid.
Ingredients
Method
- Set Instant Pot to Sauté, heat oil, and cook onion, carrot, and celery with a pinch of salt until softened, about 5 minutes. Stir in garlic, cumin, coriander, and smoked paprika; cook 30 seconds.
- Add broth, lentils, salt, and pepper. Lock lid, set to Sealing, and cook on High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then vent.
- Remove 1 to 1.5 cups soup, blend until smooth, then stir back into the pot.
- Stir in lemon juice, taste, and adjust seasoning. Serve with parsley.
