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–+ servings
instant pot lentil soup served in bowl topped with parmesan and parsley
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Easy Instant Pot Lentil Soup Recipe

This Instant Pot Lentil Soup recipe is delicious, hearty, and oh-so-easy to make. We've kept it simple with ingredients you likely have on hand, making it a budget-friendly and convenient option. The Instant Pot does most of the work, leaving you more time to enjoy this easy lentil soup recipe.
Course Main Course, Soup
Cuisine American
Keyword instant pot lentil soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 329kcal
Author Ioana

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 4 stalks celery diced
  • 2 carrots diced
  • 1 cup red lentils
  • 1 cup green lentils
  • 1 can (13.5oz) coconut milk
  • 1 can (28 oz) diced tomatoes
  • 3 cups vegetable broth
  • 1 tbsp turmeric
  • 1/2 tsp ginger powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups spinach chopped
US Customary - Metric

Instructions

  • Sauté Vegetables: Drizzle the olive oil into the Instant Pot and set it to SAUTÉ mode. Once the oil is hot, add the diced onions. Stir and sauté until the onions are soft and beginning to brown, about 5 minutes. Add the minced garlic and sauté for an additional minute until it's fragrant.
  • Add Remaining Vegetables and Spices: Add the diced carrots and celery, thyme, ginger powder, salt, and pepper. Continue to sauté for about 2 more minutes.
  • Add Lentils: Add the red and green lentils to the pot, stirring well to coat with the sautéed vegetables and seasonings.
  • Add Liquids and Tomatoes: Pour the diced tomatoes, coconut milk, and vegetable broth. Stir well.
  • Pressure Cook: Place the lid on the Instant Pot, ensuring the valve is set to seal. Select the pressure cook setting, adjust it to high, and set the timer for 10 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure.
  • Natural Release: Once the cooking cycle is completed, allow the Instant Pot to release pressure for 10 minutes naturally. Afterward, use a spoon or cloth to carefully switch the valve to venting, performing a quick release for any remaining pressure.
  • Blend and Finish: This step is optional, but if you prefer a creamier consistency, remove 1 cup of the soup, allow it to cool, and then blend it. Return the blended portion to the pot.
  • Stir in the chopped spinach until it wilts from the residual heat of the soup.
  • Serve: Taste the soup and adjust seasonings as needed. Serve it hot, preferably with fresh bread. Optionally, garnish with parsley and grated Parmesan, if desired.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 39g | Protein: 14g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 746mg | Potassium: 827mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3540IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 6mg