Instant Pot Lentil Soup Recipe

Introduction

This Instant Pot Lentil Soup is a comforting and hearty dish that comes together quickly using simple ingredients. Loaded with vegetables, tender lentils, and a touch of tangy vinegar, it’s perfect for a nourishing weeknight meal.

Ingredients

• 3 Tbsp. olive oil
• 1 yellow onion, diced
• 1 leek, white and light green parts only, sliced
• 2 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 Tbsp. tomato paste
• 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup brown or green lentils, rinsed and drained
• 4 cups vegetable broth or water
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• 1 bunch Swiss chard, ribs removed and cut into ribbons
• 2 Tbsp. red wine vinegar

Instructions

1. Step 1: Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, after about 2 minutes, add the onion and leek and sauté, stirring occasionally, until softened, about 5 minutes.
2. Step 2: Add the carrots and celery to the Instant Pot and sauté until softened, about 5 minutes. Add the garlic and tomato paste and sauté an additional minute until fragrant.
3. Step 3: Add the potatoes, lentils, broth or water, salt, pepper and bay leaf to the Instant Pot and stir to combine. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook or Manual setting and set the cooking time for 12 minutes at high pressure.
4. Step 4: When the cooking program finishes, allow the pressure to release naturally for at least 5 minutes. You can then release the remaining pressure manually and remove the lid or leave the soup on the “Keep Warm” setting until needed.
5. Step 5: Prior to serving, stir in the chard and vinegar. Allow the heat of the soup to wilt the chard. Taste and adjust seasoning adding more salt and pepper if necessary and remove the bay leaf.
6. Step 6: Serve hot, optionally garnish with chopped fresh rosemary.

Tips & Variations

• If you prefer a creamier texture, pulse a portion of the soup in a blender before adding the chard.
• Swap Swiss chard for kale or spinach if desired.
• Use vegetable broth for richer flavor instead of water.
• For a spicier kick, add a pinch of red pepper flakes during sautéing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, brown and green lentils hold up well in this recipe. Avoid red lentils as they tend to break down too much under pressure and can make the soup mushy.

Do I need to soak the lentils before cooking?

No soaking is necessary for this recipe as the Instant Pot cooking time is sufficient to cook the lentils fully.

Instant Pot Lentil Soup Recipe

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★★★★★

4.9 from 123 reviews

This Instant Pot Lentil Soup is a hearty, nutritious, and flavorful dish that makes for a perfect comforting meal. Packed with vegetables like carrots, celery, leeks, and Swiss chard, combined with protein-rich lentils and fragrant seasonings, it’s a quick and easy recipe that uses pressure cooking to develop deep flavors while saving time. The addition of red wine vinegar adds a bright finish, making this soup both wholesome and satisfying.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 yellow onion, diced
• 1 leek, white and light green parts only, sliced
• 2 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 bunch Swiss chard, ribs removed and cut into ribbons

Legumes

• 1 cup brown or green lentils, rinsed and drained

Liquids & Oils

• 3 Tbsp. olive oil
• 4 cups vegetable broth or water
• 2 Tbsp. red wine vinegar

Seasonings

• 1 Tbsp. tomato paste
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf

Instructions

1. Sauté Aromatics: Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, about 2 minutes later, add the diced onion and sliced leek. Sauté, stirring occasionally, until the vegetables are softened, approximately 5 minutes.
2. Add Vegetables and Garlic: To the softened aromatics, add diced carrots and celery. Continue to sauté until these vegetables are tender, about 5 minutes. Then add the minced garlic and tomato paste, sautéing for an additional minute until fragrant and combined.
3. Add Lentils and Liquids: Add the peeled and cubed Yukon Gold potatoes, rinsed lentils, vegetable broth (or water), kosher salt, freshly ground black pepper, and the bay leaf to the pot. Stir gently to combine all ingredients evenly. Close the Instant Pot lid securely and ensure the pressure release valve is closed.
4. Pressure Cook: Select the Pressure Cook or Manual function and set the timer for 12 minutes at high pressure. Allow the Instant Pot to cook the soup thoroughly.
5. Release Pressure: When the cooking time is complete, let the pressure release naturally for at least 5 minutes. After that, carefully release any remaining pressure manually, then remove the lid. Alternatively, you can keep the soup on the “Keep Warm” setting until ready to serve.
6. Finish Soup: Before serving, stir in the Swiss chard ribbons and red wine vinegar. Let the hot soup wilt the chard ribbons gently. Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf from the pot.
7. Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with chopped fresh rosemary for added aroma and flavor.

Notes

• You can substitute vegetable broth with water for a lighter flavor.
• Red wine vinegar brightens the soup but can be omitted if unavailable.
• Swiss chard can be replaced with kale or spinach if desired.
• Ensure lentils are rinsed thoroughly to remove any debris or dust.
• Adjust cooking liquid amount if you want a thicker or thinner soup consistency.
• Storage: Refrigerate leftover soup in an airtight container for up to 4 days or freeze for up to 3 months.

Keywords: Instant Pot Lentil Soup, Vegan Soup, Healthy Lentil Recipe, Pressure Cooker Soup, Easy Lentil Soup