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–+ servings
Instant Pot Lentil Soup

Hearty Instant Pot Lentil Soup for Cozy Weeknight Dinners

This Instant Pot Lentil Soup is a warm, nourishing meal perfect for busy weeknights, packed with protein and fiber.
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Prep Time 10 minutes
Cook Time 30 minutes
Natural Pressure Release Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large onion Essential for a rich base flavor; you can swap it with shallots for a milder taste.
  • 1 medium carrot Adds natural sweetness and vibrant color; use any root vegetable like parsnips for a similar effect.
  • 2 stalks celery Brings crunch and depth to the soup; fennel can be used for a hint of anise flavor.
  • 3 cloves garlic Imparts wonderful aroma; substitute with 1 teaspoon of garlic powder if needed.
  • 1 cup green lentils The star of the show, offering protein and fiber; brown lentils can work, but they change the texture.
  • 1 14.5-oz can diced tomatoes Essential for acidity and flavor; fresh tomatoes can replace them during the season.
  • 1 tablespoon fresh thyme Adds a delightful herbal aroma; you can use half the amount of dried thyme as a substitute.
  • 1 tablespoon Italian seasoning Boosts the overall flavor profile; feel free to mix your own blend of dried herbs.
  • 1 teaspoon kosher salt Key for enhancing flavors; adjust the amount based on your dietary needs.
  • 1 teaspoon freshly ground black pepper Provides a well-rounded seasoning; white pepper can be a milder alternative.
  • 4 cups low-sodium chicken or vegetable broth Serves as the liquid base; use water in a pinch, but it lacks flavor.
For the Greens
  • 2 cups baby spinach Packed with nutrients and color; kale or Swiss chard can be wonderful substitutes.
For Garnish
  • 1/4 cup freshly grated Parmesan Optional but adds a lovely flavor; nutritional yeast is perfect for a vegan option.

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions for Instant Pot Lentil Soup
  1. Begin by setting your Instant Pot to the 'Sauté' mode. Add a drizzle of olive oil and toss in the chopped onion, carrot, celery, and minced garlic. Sauté everything for about 5 minutes until the onions turn translucent and fragrant.
  2. Next, stir in the rinsed green lentils along with the can of diced tomatoes, fresh thyme, Italian seasoning, kosher salt, and freshly ground black pepper. Mix everything well.
  3. Carefully pour in the low-sodium chicken or vegetable broth, ensuring all the ingredients are covered. Use a spatula to scrape any flavorful bits stuck to the bottom of the pot.
  4. Secure the lid of your Instant Pot and set it to high pressure for 18 minutes. Allow for a natural pressure release for about 10 minutes.
  5. After the pressure has released, carefully open the lid and stir in the baby spinach until it wilts.
  6. Ladle the warm soup into bowls and, if desired, sprinkle with freshly grated Parmesan before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 500mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 5mg

Notes

Always rinse your lentils before use to remove any grit. Sautéing vegetables first builds flavor. For best texture, add greens after cooking. Freeze portions for future meals.

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