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Two crocks filled with the lentil soup with pita in the background

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



  • 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
  • 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
  • ¼ teaspoon chili powder
  • 1 teaspoon red pepper flakes or 7 shakes
  • 1 ½ 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


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


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.


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