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Instant Pot Lentil Soup

The most delicious Instant Pot Lentil Soup recipe! This soup is a warm and cozy meal that is both hearty and healthy. Making homemade lentil soup in your Instant Pot is easy!
Prep Time20 mins
Cook Time8 mins
Inactive Time35 mins
Total Time1 hr 3 mins
Servings: 7 servings
Calories: 266kcal


  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots chopped into ¼-inch thick rounds or half-rounds
  • 2 ribs celery chopped
  • 4 cloves garlic minced
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 6 cups low sodium vegetable broth
  • 15 ounce can fire roasted crushed tomatoes
  • 1 ½ cups dry green or brown lentils picked over and rinsed
  • 2 cups chopped fresh spinach
  • grated Parmesan cheese optional, for serving


  • Heat the olive oil in the Instant Pot using the Saute function. Add the onion, carrots and celery and saute until softened, stirring often, about 5 minutes.
  • Add the garlic, dried thyme, cumin, smoked paprika, salt and pepper. Cook, stirring, for 30 seconds and then press Cancel to turn off the Saute function.
  • Pour in the broth and scrape up any bits that are stuck to the bottom of the pot. Add the crushed tomatoes and lentils and stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 8 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then carefully turn the steam release valve to the venting position (I use the handle of a long spoon to do this).
  • Wait for all of the steam to escape and the pin to drop down and then carefully open the Instant Pot lid. Stir the chopped spinach into the soup. Serve with grated Parmesan, if desired.



  • For a brighter flavor, stir in a squeeze of lemon juice to each bowl of soup when serving.
  • Store leftover lentil soup in the refrigerator for up to 4 days or in the freezer for up to 3 months, in an airtight container.
  • If you don't have an Instant Pot, you can make this recipe on the stovetop. Use a Dutch oven or other large, heavy pot. Sauté the ingredients as directed in the recipe, then add the remaining ingredients and simmer the soup, covered, until the lentils are tender, stirring occasionally. This will take about 20-25 minutes. You may need to add some extra broth because there is more evaporation with stovetop cooking.


Serving: 11/4 cups | Calories: 266kcal | Carbohydrates: 42g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 1251mg | Potassium: 840mg | Fiber: 18g | Sugar: 7g | Vitamin A: 4499IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 6mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com