Instant Pot Lentil Soup

Ingredients for Instant Pot Lentil Soup

Every time I make this soup, I’m reminded how much big flavor you can pull from simple, everyday ingredients. I always keep dry lentils in my pantry because they’re budget-friendly, loaded with protein, and cook up beautifully under pressure.

• 2 tablespoons olive oil
• 1 small yellow onion (chopped) — I recommend a sweet yellow onion for the best mellow base flavor
• 2 medium carrots (chopped into 1/4-inch rounds or half-rounds)
• 2 ribs celery (chopped)
• 4 cloves garlic (minced) — My preference is fresh garlic over jarred for a brighter, more aromatic result
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika — In my experience, smoked paprika is the secret to that deep, savory broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups low sodium vegetable broth
• 15 oz can fire roasted crushed tomatoes — I usually grab Muir Glen; the fire roasting adds incredible depth
• 1 1/2 cups dry green or brown lentils (picked over and rinsed)
• 2 cups chopped fresh spinach
• Grated Parmesan cheese (optional, for serving)

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Step-by-Step Instructions

In my experience, the sauté step is where all the flavor starts, so don’t rush it. Taking a few extra minutes to soften the vegetables and bloom the spices makes a noticeable difference in the final bowl.

Step 1: Set your Instant Pot to the Sauté function and heat the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring often, until softened and the onion turns translucent, about 5 minutes.

Step 2: Add the minced garlic, dried thyme, cumin, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until fragrant, then press Cancel to turn off the Sauté function. Watch the garlic closely here — it can burn quickly and turn bitter.

Step 3: Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step is important — skipping it can trigger a burn warning during pressure cooking.

Step 4: Add the crushed tomatoes and rinsed lentils and stir everything together. Close and lock the Instant Pot lid, then move the steam release valve to the sealing position.

Step 5: Select Pressure Cook or Manual and set the cook time to 8 minutes at high pressure. The Instant Pot will take about 25 minutes to build pressure before the timer starts counting down. Total hands-off time here is about 33 minutes.

Step 6: When the cook time ends, let the pressure release naturally for 10 minutes without touching anything. Then carefully switch the steam release valve to the venting position to release the remaining pressure. Wait for all the steam to escape and for the float valve pin to drop fully before opening the lid.

Step 7: Stir the chopped fresh spinach into the hot soup. The residual heat will wilt it in about 1 minute. Taste and adjust salt if needed. Serve topped with grated Parmesan if desired.

What to Serve with Instant Pot Lentil Soup

This soup is thick and filling on its own, but the right sides round out the meal with great texture and flavor contrast.

Crusty Bread or Garlic Bread: A warm, crusty piece of bread is the ultimate companion for a bowl of lentil soup. It soaks up the smoky broth perfectly. Try this easy garlic bread with sliced bread — it comes together in minutes and is genuinely hard to stop eating.

Homemade Cheesy Breadsticks: These are a crowd favorite at my table alongside any soup night. The cheesy, pull-apart texture pairs perfectly with a thick, hearty broth. These homemade cheesy breadsticks are easy enough for a weeknight.

Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness of the soup and adds a bright, fresh note. It’s a great way to balance out the meal without much extra effort.

Garlic Roasted Vegetables: Oven-roasted broccoli, zucchini, or carrots add a caramelized, slightly smoky flavor that complements the earthy lentils really well. These garlic roasted vegetables are a simple, versatile side that works with almost anything.

Creamy Broccoli Cheddar Orzo: If you want to turn soup night into a full spread, this creamy one-pot broccoli cheddar orzo is a cozy, vegetarian side that brings a completely different texture to the table.

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Storage and Serving Tips

This Instant Pot lentil soup stores beautifully, making it a great candidate for meal prep. Let it cool completely before transferring to airtight containers. It keeps in the refrigerator for up to 5 days. The flavor actually deepens by day two, so leftovers are worth looking forward to.

To reheat, warm the soup on the stovetop over medium-low heat, stirring occasionally. It thickens as it sits, so add a splash of vegetable broth or water to loosen it back up. Pro tip: it also freezes well for up to 3 months. Portion it into freezer-safe containers for a ready-made dinner on busy nights.

I recommend serving it with a generous sprinkle of grated Parmesan and a drizzle of good olive oil right before serving. A pinch of red pepper flakes on top adds a nice little kick if you like some heat.

Frequently Asked Questions

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Instant Pot Lentil Soup

A hearty, smoky, and deeply satisfying lentil soup made in the Instant Pot with fire roasted tomatoes, smoked paprika, and fresh spinach. Ready in about an hour with mostly hands-off pressure cooking time.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Inactive Time 35 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 7 portions

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 266

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 small yellow onion chopped
• 2 medium carrots chopped into 1/4-inch rounds or half-rounds
• 2 ribs celery chopped
• 4 cloves garlic minced
• 1.5 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 0.25 tsp black pepper
• 6 cups low sodium vegetable broth
• 15 oz fire roasted crushed tomatoes one can
• 1.5 cups dry green or brown lentils picked over and rinsed
• 2 cups fresh spinach chopped
• grated Parmesan cheese optional, for serving

Equipment

• Instant Pot (6 or 8 quart)
• Wooden spoon
• Chef’s knife and cutting board

Method

 

1. Set the Instant Pot to the Sauté function and heat the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring often, until softened and the onion turns translucent, about 5 minutes.
2. Add the minced garlic, dried thyme, cumin, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until fragrant, then press Cancel to turn off the Sauté function. Watch the garlic closely — it burns quickly.
3. Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This prevents a burn warning during pressure cooking.
4. Add the crushed tomatoes and rinsed lentils and stir to combine. Close and lock the Instant Pot lid, then move the steam release valve to the sealing position.
5. Select Pressure Cook or Manual and set the cook time to 8 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure before the timer begins counting down.
6. When the cook time ends, allow the pressure to release naturally for 10 minutes without touching the pot. Then carefully switch the steam release valve to the venting position. Wait for all steam to escape and the float valve pin to drop fully before opening the lid.
7. Stir the chopped fresh spinach into the hot soup. It will wilt in about 1 minute from the residual heat. Taste and adjust salt if needed. Serve topped with grated Parmesan if desired.

Notes

Red lentils can be substituted but will break down more, creating a creamier texture. Reduce pressure cook time to 5 minutes if using red lentils. Soup thickens as it sits — add a splash of broth when reheating. Freezes well for up to 3 months.