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+ servings
5 from 35 votes

Instant Pot Lentil Soup

This Instant Pot lentil soup is so comforting, hearty, healthy, and filling! Don't settle for bland tasteless lentil soup, and try this amazing recipe. All it takes is a few herb flavorings, bay leaves, and a squeeze of fresh lemon juice.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
IP to come to pressure + NPR 25 minutes
Total Time 55 minutes



  • 10 oz (300 grams) green or brown lentils about 1.5 cups, rinsed, no need to presoak
  • 4 cups (1 litre) vegetable stock or broth/low sodium
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 yellow onion diced
  • 3 cloves garlic minced or crushed
  • 2 sprigs fresh thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 dried bay leaves
  • 1 (14.5oz-400g) can diced tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup baby spinach leaves optional

For serving:

  • 1 juice of lemon
  • crusty bread optional


  • To the Instant Pot, add all of the ingredients except for the spinach leaves. Give them a quick stir.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 20 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released (this will take an additional 10-15 minutes)
  • Carefully remove the lid, and add the spinach leaves. Mix, and cover with the lid again so that the spinach leaves wilt. Have a taste and adjust seasonings to your preference.
  • Serve warm with a squeeze of fresh lemon juice, and crusty bread on the side.



  • Store leftovers in the fridge in an airtight container for up to 5 days. Make sure that the soup has completely cooled down before it goes into the fridge.
  • Freeze in freezer-safe containers for up to 3 months.
  • Either reheat in the microwave, or in a pot over the stove top on medium heat.
  • This recipe results in a quite thick soup, so if you prefer a thinner consistency then add an additional cup of vegetable stock or broth.
  • I don't recommend using canned lentils in this recipe.


Calories: 323kcal | Carbohydrates: 59g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Sodium: 1293mg | Potassium: 1161mg | Fiber: 25g | Sugar: 9g | Vitamin A: 6874IU | Vitamin C: 21mg | Calcium: 142mg | Iron: 8mg