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+ servings
Two crocks filled with the soup
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Instant Pot Lentil Soup

This delightful soup can be on your table in less than 30 minutes.
Course Soup
Cuisine Soup
Keyword instant pot lentil soup
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 8 cups
Calories 207kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 Vidalia onion chopped
  • 1 purple onion chopped
  • 4 carrots chopped into little chunks
  • 2 stalks celery thinly sliced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper a few shakes is fine
  • 3 teaspoons garlic paste or 2 garlic cloves, crushed
  • 32 ounces beef broth use vegetable broth for vegetarian version
  • 2 cups water
  • 1 teaspoon cumin powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon red pepper flakes or 7 shakes
  • 1 1/2 cups lentils rinsed and picked over for rocks, green or which ever you prefer
  • 1 teaspoon ground thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste

Instructions

Make it!

  • Turn your Instant Pot on to sauté - normal
  • Add 2 tablespoons olive oil
  • Add onions and sauté for 4 minutes
  • Add carrots, celery, garlic, salt and pepper and sauté for 3 minutes
  • Add lentils, broth, water, cumin, chili powder, red pepper flakes, thyme, bay leaves and tomato paste
  • Seal instant pot, make sure the venting knob is sealed and push the soup/broth button - which should be on a 20 minute timer
  • Once the IP beeps, either let it release the pressure naturally or do a quick release by donning an oven mitt before nudging the knob. It takes about 5 minutes to release all the steam
  • Transfer soup into a serving bowl to serve at the table or ladle soup into crocks or bowls
  • Eat
  • Smile
  • Enjoy

Notes

Helpful tips
  • Any color of lentils will work but I like green lentils best in this soup.
  • Use two different onions - purple and yellow or Vidalia as it gives it a nice flavor.
  • When you press the sauté button, let it heat up until the display says HOT before adding oil and let that heat up for another minute.
  • You can make this vegetarian or vegan if you prefer, just leave out the broth and substitute it with either veggie broth or water.
  • As the IP comes to pressure, allow for an additional 10 - 15 minutes. It really depends on how full the instant pot is.
  • Always protect yourself from the steam by donning an oven mitt when either doing a quick release or opening the lid.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Sodium: 785mg | Potassium: 655mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5310IU | Vitamin C: 8.2mg | Calcium: 62mg | Iron: 3.7mg