This Instant Pot Lentil Soup is hearty, flavorful, and full of protein and nutrients. Ready in under an hour, it’s an excellent option for weekly meal prep and freezes well for future meals.
Instant Pot Soup Is the Easiest
If you love one-pot meals, Instant Pot soups are a game changer. They concentrate flavors quickly and require minimal cleanup. Pressure cooking intensifies the seasonings and produces a rich, comforting soup you’ll want to make again and again.
Instant Pot Lentil Soup 101
How long does it take to cook lentils in an Instant Pot?
Brown or green lentils cook well under high pressure in the Instant Pot and take about 20 minutes. They hold their shape without turning mushy when cooked for this time.
Do different color lentils have different cook times?
Yes. Brown and green lentils are firmer and maintain texture when pressure cooked. Yellow and red lentils cook faster and can break down into a puree if cooked too long.
Do you need to soak lentils before pressure cooking?
No soaking is required for this recipe. Dry lentils go straight into the pot with the other ingredients.
How much liquid do you put in the Instant Pot for soup?
More liquid increases the time the Instant Pot needs to build pressure. This recipe starts with 4 cups of broth for pressure cooking, then adds 2 more cups after pressure cooking to reach the desired consistency.
Why are my lentils still crunchy?
If lentils are undercooked it can be because:
- There wasn’t enough liquid in the pot.
- The pressure valve wasn’t sealed properly and pressure was lost.
- The lentils didn’t cook long enough.
How to Make Instant Pot Lentil Soup
Sauté → High Pressure → 20 minutes → Quick Release → Sauté → Serve
Prep your ingredients—chop, grate, and measure—before you begin. Having everything ready makes the process smooth and faster.
Sauté Vegetables
Start by using the Instant Pot’s sauté function. Heat olive oil, then sauté the onion and garlic with a pinch of salt until fragrant. Add the sweet potato and stir briefly—don’t sauté it too long, or it may become too soft after pressure cooking.
Add Ingredients to Pressure Cook
After the sweet potatoes are lightly coated in oil, add the lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, grated ginger, lemongrass, turmeric, curry powder, and salt. Stir to combine.
We start with 4 cups of broth so the Instant Pot builds pressure faster. The lentils need enough liquid to cook, so we add the remaining 2 cups after pressure cooking if needed for thinning.
Secure the lid and cook on high pressure for 20 minutes.
Quick Release
When the cook time ends, perform a quick release of pressure. To prevent splatter, drape a kitchen towel over the vent as you release steam; it will catch any liquid droplets.
Add Broth, Greens, Red Pepper, Lemon Juice
Turn the sauté feature back on and add the remaining 2 cups of broth, the chopped greens (kale or spinach), diced red pepper, and lemon juice. Stir and bring the soup to a gentle simmer until the greens wilt and everything is heated through. Taste and adjust seasoning, then serve.
Need to Make Substitutions?
If you don’t have a specific ingredient, simple swaps still produce a delicious soup.
Substitutions
- Sweet Potato → Red Potatoes
- Garbanzo Beans → White Beans
- Vegetable Broth → Any broth
- Curry or Turmeric → Golden milk powder
More of our favorites
Instant Pot Soup Recipes
- Instant Pot Chicken Noodle Soup
- Instant Pot Hamburger Soup
- Instant Pot Pork Chili
- More Instant Pot Soup Recipes
Instant Pot Golden Lentil Soup
Pin
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, minced
- 5 garlic cloves, minced
- 1 large sweet potato, diced
- 1 cup dry brown or green lentils
- 1 15-oz. can full-fat coconut milk
- 1 15-oz. can diced tomatoes
- 1 15-oz. can garbanzo beans, drained and rinsed
- 6 cups vegetable broth, separated
- 2 tablespoons fresh grated ginger
- 1 tablespoon fresh grated lemongrass
- 1 tablespoon turmeric
- ½ tablespoon curry powder
- 1 teaspoon salt
- 8 cups chopped kale or spinach
- 1 large red pepper, diced
- 2 tablespoons lemon juice
Instructions
-
Turn on the Instant Pot’s sauté setting and add the olive oil.
-
When fragrant, add onion and garlic and sauté 3–4 minutes. Add the diced sweet potato and stir briefly.
-
Stir in lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt.
-
Close the lid, set to manual high pressure, and cook for 20 minutes. (It may take about 15 minutes to reach pressure.)
-
When the timer ends, quick release the pressure and remove the lid.
-
Turn sauté back on, add the greens, red pepper, lemon juice, and remaining 2 cups of broth. Stir and simmer until the greens are wilted.
-
Turn off the Instant Pot and serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Love this? Leave a comment below!
Tag your posts on social media with the hashtag #fitfoodiefinds — we’d love to see your creations.