This Instant Pot Lentil Soup is a hearty, flavor-packed dish that’s as nourishing as it is easy to make. In just 15 minutes of prep and 45 minutes of cooking, you’ll have a bowl of velvety lentils, tender vegetables, and aromatic spices that warm you from the inside out. The earthy lentils blend beautifully with the rich, savory broth, while hints of garlic, cumin, and smoked paprika add depth and warmth. Perfect for busy weeknights or cozy weekends, this soup is a comforting hug in a bowl.
Every spoonful delivers a satisfying mix of textures—creamy lentils, soft carrots, and a touch of brightness from fresh herbs. The Instant Pot works its magic, infusing the soup with bold flavors while keeping the process fuss-free. Whether you’re craving something wholesome or need a quick, nutritious meal, this soup is a go-to that never disappoints. It’s a dish that feels indulgent yet is packed with goodness, making it a true crowd-pleaser.
Ingredients for Instant Pot Lentil Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cups chopped carrots (about 4 medium)
- 6 kale leaves, stems finely diced, leaves chopped
- 4 garlic cloves, grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- ¾ cup uncooked green lentils (rinsed and drained)
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs, bundled (or 1 teaspoon dried thyme)
- 1½ teaspoons sea salt
- Heaping ½ teaspoon ground cumin
- Freshly ground black pepper, to taste
- 6 cups vegetable broth
- Pinch of red pepper flakes (optional, for heat)
- ½ cup chopped fresh parsley, for garnish
- Grated Parmesan, for serving (optional)
- Crusty bread, for serving
Step-by-Step Instructions
- Sauté the vegetables: Select the Sauté function on your Instant Pot. Set the level to medium and the time to 8 minutes. Once preheated, drizzle in the olive oil and add the onion, celery, and carrots. Cook for 8 minutes, or until the vegetables soften.
- Add remaining ingredients: Stir in the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin, and several grinds of black pepper. Pour in the vegetable broth and give everything a good stir.
- Pressure cook: Secure the lid on the Instant Pot and set to Pressure Cook on high for 15 minutes. Ensure the steam release valve is sealed.
- Natural release: Allow the Instant Pot to release pressure naturally for 20 to 30 minutes. When the float valve drops, carefully remove the lid.
- Finish the soup: Stir in the chopped kale leaves and add a pinch of red pepper flakes (if using). Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove the thyme bundle. Garnish with fresh parsley and grated Parmesan (if desired). Serve warm with crusty bread on the side.
Perfect Pairings: Serving Suggestions
This hearty Instant Pot Lentil Soup pairs beautifully with a slice of warm, crusty bread for dipping. For a complete meal, serve it alongside a simple green salad dressed with lemon vinaigrette. If you’re feeling indulgent, a dollop of creamy yogurt or a sprinkle of grated Parmesan adds a rich finish.
Make It Your Own: Recipe Variations
Swap out the kale for spinach or Swiss chard for a different leafy green twist. If you prefer a smoky flavor, add a pinch of smoked paprika or a diced chipotle pepper in adobo sauce. For a creamier texture, blend a portion of the soup before serving or stir in a splash of coconut milk.
Store and Savor: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens. This soup also freezes well—portion it into freezer-safe containers and enjoy within 3 months for a quick, comforting meal.
Instant Pot Pro Tips: Equipment Guidance
If you’re new to the Instant Pot, remember to always check the sealing ring is properly in place before pressure cooking. For easier cleanup, consider using a non-stick liner or a silicone steamer basket for the kale leaves. And don’t forget to let the pressure release naturally—it’s key to tender lentils!
Quick Fixes: Time-Saving Hacks
To save prep time, use pre-chopped veggies from the store or a food processor to dice the onion, celery, and carrots. If you’re short on thyme (pun intended), substitute the fresh thyme bundle with 1 teaspoon of dried thyme. This soup is forgiving and still delicious with shortcuts!
Instant Pot Lentil Soup
Equipment
- Instant Pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 cups chopped carrots, about 4 medium
- 6 leaves kale, stems finely diced, leaves chopped
- 4 cloves garlic, grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- 3/4 cup uncooked green lentils
- 2 tablespoons white wine vinegar
- 12 sprigs fresh thyme, bundled
- 1 1/2 teaspoons sea salt
- Heaping 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 6 cups vegetable broth
- Red pepper flakes
- 1/2 cup chopped fresh parsley, for garnish
- Grated Parmesan, for serving, optional
- Crusty bread, for serving
Instructions
- Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 8 minutes. When the Instant Pot is preheated, drizzle the oil into the pot and add the onion, celery, and carrots. Cook for the 8 minutes, or until the vegetables soften.
- Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes.
- Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir in the kale leaves. Add a pinch of red pepper flakes and season to taste with salt and pepper.
- Remove the thyme bundle, and garnish with the parsley and grated Parmesan, if desired. Serve with crusty bread.