lentil soup instant pot recipe
The Best lentil soup instant pot recipe
I make this lentil soup in the Instant Pot at least twice a month and it has earned a permanent spot in my rotation. The pot does most of the work while I get on with everything else, and I end up with a thick, hearty soup that tastes like it simmered all afternoon.
Lentils, vegetables, tomatoes, and a good amount of seasoning go in, the lid locks, and I walk away. My kids eat it without complaint, which is saying something for a soup built on lentils.
My husband takes the leftovers to work the next day and swears it tastes better reheated. The texture helps.
It is not thin or watery. The lentils break down just enough to make the broth feel rich, and there is still some bite left in them, so it never turns into mush.
I lean on this recipe for everyday dinners and it holds up just as well when I need something to feed a crowd. It is cheap to make, mostly pantry ingredients, and it keeps and freezes well.
Lentils bring plant protein and fiber to the bowl along with iron and folate, and the vegetables add more of the same. It is a filling meal on its own, and a slice of crusty bread on the side makes it feel complete.
Instant Pot Lentil Soup
A hearty lentil soup made start to finish in the Instant Pot, with tender green lentils, sweet carrots and celery, and a warm cumin-and-smoked-paprika broth. The pressure cooker cuts the simmering time down to about 15 minutes under pressure, so it works as a weeknight dinner.
🥘Ingredients
For the Soup
To Finish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Lentil Soup Works
This lentil soup is one of those recipes I keep coming back to because it works for a quick weeknight dinner and still holds up when I am feeding a crowd.
It is easy to double in the Instant Pot, it stays warm in the pot until everyone arrives, and it fits alongside whatever else is on the table at a family gathering.
I like knowing I can serve something filling and simple without spending the whole day in the kitchen.
❓ Frequently Asked Questions About Instant Pot Lentil Soup
1. Do I need to soak lentils before cooking them in the Instant Pot?
No. Brown or green lentils cook straight from dry in the Instant Pot, and soaking is unnecessary because the pressure cooker does the work in a fraction of the time. If you do soak them, cut the pressure time by a few minutes so they do not overcook. Red lentils never need soaking and break down quickly on their own.
2. Why did my lentil soup turn out mushy or too thick?
Overcooking is the usual cause, since lentils keep softening the longer they sit under pressure and in the residual heat. Release the pressure as soon as the timer ends, and remember the soup thickens further as it cools. If it gets too thick, stir in a splash of broth or water until it loosens to the texture you like.
3. Can I use a different type of lentil?
Yes, but the result changes. Brown and green lentils hold their shape and give a chunky soup, while red lentils collapse into a smooth, porridge-like bowl. If you swap red lentils for brown, reduce the pressure time by a few minutes and check them early, since they cook faster.
4. Can I make this lentil soup without an Instant Pot?
Yes. Simmer it on the stovetop in a covered pot, stirring occasionally, until the lentils are tender. Expect roughly 30 to 45 minutes for brown or green lentils, and closer to 20 minutes for red. Add more broth as needed, since stovetop cooking evaporates more liquid than a sealed pressure cooker.
5. How should I store and reheat leftovers?
Cool the soup, then refrigerate it in a sealed container for up to four days. It thickens in the fridge, so loosen it with a little broth or water when reheating on the stove or in the microwave. For longer storage, freeze portions for up to three months and thaw overnight in the refrigerator before warming.
