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Wooden spoon stirring lentil soup in the Instant Pot

Instant Pot Lentil Soup

Instant pot lentil soup is a delicious soup packed with vitamins, minerals and plant-based protein. And it is made with pantry ingredients, plus long-lasting root vegetables, making it a great meal to pull together in a pinch.👌🏻

Course Main Course, Soup
Cuisine American
Keyword Instant Pot lentil soup, Instant Pot lentil stew
Prep Time 15 minutes
Cook Time 13 minutes
Come to pressure time 20 minutes
Total Time 48 minutes
Servings 8 large servings
Calories 254 kcal
Author Marjorie @APinchOfHealthy


  • 1/2 tablespoon avocado oil (optional - only if sautéing, and you can use cooking spray instead if you prefer)
  • 1 yellow onion medium, diced
  • 2 stalks celery diced
  • 1 1/2 cups carrots diced
  • 2 bay leaves
  • 6 cloves garlic finely minced
  • 7 1/2 cups vegetable stock (I used 7.5 cups water + 1 2/3 Tablespoons Better than Bullion vegetable base)
  • 14.5 ounces tomatoes (1 can, undrained)
  • 2 cups green lentils (dried, or brown lentils work too! Rinse them off first.)
  • 13 ounces red potatoes (2 medium red potatoes, diced into 1 inch pieces. Yukon golds or russets also work well.)
  • 1 teaspoon paprika
  • 1 Tablespoon cumin
  • 1/2 teaspoon oregano dried, or 1.5 teaspoon fresh
  • 1 teaspoon thyme dried, or 1 Tablespoon fresh
  • Salt and pepper to taste*
  • juice of 1 lemon (optional)
  • 2 cups spinach (roughly chopped, optional)


  1. Turn your Instant Pot to the sauté setting, and heat oil for about a minute. Add the onion, carrot, celery and bay leaf, and cook until softened (about 5 minutes).

  2. Add garlic and stir, turning off the pot by pressing cancel.

  3. Add in the vegetable stock, tomatoes, lentils, seasonings, potatoes

  4. Place the lid in the locked position, pressure valve to sealed/ cooking, and cook for 8 minutes on low pressure. (Mine took around 20 minutes to come up to pressure, FYI.)

  5. Quick release the pressure after cook time is up, and wait for all the pressure to release before opening the pot. Note: because the pot is so full this will take a couple minutes.

  6. Stir in chopped fresh spinach.

  7. Optional: To thicken soup, use a potato masher, pressing down a few times (8 to 10) through the soup until reaching your desired thickness or consistency. Alternatively, you can use a stick blender: 2 to 4 quick pulses. (I did not do this for the photos shown, FYI)

  8. Optional: Squeeze in the juice of one lemon, and stir to combine. This is optional, but it really brightens up the flavor.

  9. Optional: Finish of with some chopped fresh herbs for garnish. Parsley, green onion or fresh thyme would taste great!

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

*If you use Better Than Bullion, there is a decent chance you won't need any additional salt. It is very, very salty on its own. I added no more salt to mine. Taste it first.

We like our Instant Pot lentil soup super thick, almost like a stew. If you prefer a thinner soup, you can add a little more vegetable stock.

Nutrition Facts
Instant Pot Lentil Soup
Amount Per Serving
Calories 254 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 986mg43%
Potassium 954mg27%
Carbohydrates 45g15%
Fiber 17g71%
Sugar 7g8%
Protein 14g28%
Vitamin A 5848IU117%
Vitamin C 19mg23%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.