This lentil and rice soup is a hearty, satisfying meal that requires very little effort. The Instant Pot handles the cooking and produces a warm, comforting soup that’s ready quickly.
I love soup year-round, and this recipe is one of our favorites. It’s thick and filling — substantial enough to be a main course. My husband likes to serve it over pasta or a baked potato, while I usually enjoy it with a slice of crusty artisan bread.
Helpful tips
- If you prefer a looser, soupier texture, add 2 extra cups of water to the pressure cooker, but don’t exceed the maximum fill line.
- I used Arborio rice for its starchy, creamy quality. You can substitute brown rice, wild rice, jasmine, or basmati if you like.
- Soak the lentils for at least 30 minutes before cooking; it helps them cook evenly.
- Green lentils are used here, but any lentil variety will work.
- Wine is optional but adds depth. Use a dry white wine such as Sauvignon Blanc if you choose to include it.
- Rinse the rice just before adding it to the soup so you don’t wash away too much starch.
- There’s no need to sauté the vegetables in the Instant Pot first — they cook perfectly in the pressure cooker and skipping the sauté step saves time and oil.
- Rosemary pairs well with this soup. You can also use thyme, oregano, parsley, or basil.
- To make this recipe vegetarian or vegan, substitute vegetable broth for the chicken broth.
- The Instant Pot can take up to 25 minutes to reach pressure; that time varies by model and heat source and isn’t included in the listed cook time.
- When cooking finishes, perform a quick release to avoid overcooking the rice and ending up with a mushy texture.
- Quick release method: Let the cooker rest for 5 minutes after the cycle ends. Put on an oven mitt, carefully move the vent to the venting position while standing clear of the valve, and allow the steam to escape. Wait until the pressure indicator drops before opening the lid.
- Store leftovers in an airtight container in the fridge for up to a week.
How to make lentil and rice soup
Pre-step
Wash and pick over the lentils, then cover them with water and soak for at least 30 minutes. Prepare your Instant Pot or pressure cooker.
Step one
Gather the ingredients: soaked lentils, rice, onion, carrots, celery, and a sprig of rosemary.
Step two
Chop the onion and carrots into medium chunks. Cut the celery in half lengthwise and slice it.
Step three
Add the chopped onion, carrots, and celery to the Instant Pot container.
Step four
Add one sprig of rosemary, garlic (or garlic paste), salt, and black pepper.
Step five
Add the drained lentils and the rinsed rice to the cooker.
Step six
Pour in the chicken broth, a small can of diced tomatoes, the white wine (if using), and the water.
Step seven
Seal the Instant Pot lid, ensure the venting knob is set to sealed, and select Pressure Cook on high. Set the cook time to 10 minutes. Remember that the cooker will take additional time to come to pressure.
When the cook cycle finishes, follow the quick release instructions above to release pressure promptly and prevent the rice from becoming overcooked.
Step eight
Remove and discard the rosemary sprig, stir the soup to combine, and taste to adjust seasoning if needed. Serve directly from the Instant Pot or transfer to bowls.
I like to serve this with slices of artisan bread. The soup is thick, chunky, and deeply flavorful — a perfect cold-weather meal.
I hope you enjoy this lentil and rice soup as much as we do.
Other popular soup recipes
- Paella
- Udon noodle
- Potato leek
- Chicken soup
- Broccoli cheddar
- French onion
- Split pea
- Chicken pot pie
And as always, may all your dishes be delish.
If you try this recipe, please leave a comment to share your thoughts. I love hearing from readers.
Lentil and Rice Soup
Print
Pin
Rate
Ingredients
- 1 cup green lentils (rinsed and soaked for .5 hour)
- 1 cup Arborio rice (rinsed just before use)
- 1 large onion (chopped)
- 3 large carrots (chopped)
- 1 stalk celery (halved lengthwise and sliced)
- 1 teaspoon cumin
- 1 sprig rosemary (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 3 cups water
- 3 teaspoons garlic paste (or 3 cloves garlic, chopped)
- 14.5 ounces diced tomatoes
- .5 cup dry white wine
Instructions
-
Wash and pick over lentils. Cover with water and soak for at least 30 minutes.
-
Chop onion and carrots into chunks and cut celery in half lengthwise, then slice.
-
Add the chopped vegetables to the Instant Pot.
-
Add drained lentils and rinsed rice.
-
Add garlic, salt, pepper, cumin, rosemary sprig, diced tomatoes, broth, wine (optional), and water.
-
Seal the pressure cooker and ensure the venting knob is set to sealed.
-
Select pressure cook on high, set the timer to 10 minutes. The cooker will take additional time to come to pressure.
-
When the cycle ends, wait 5 minutes, then perform a quick release to avoid overcooking the rice.
-
Remove the rosemary sprig, stir, serve, and enjoy.
Equipment
Notes
Helpful tips
- If you like a soupier texture, add an extra 2 cups of water but do not exceed the maximum fill line.
- Arborio rice creates a creamier texture, but brown, wild, jasmine, or basmati rice are fine substitutes.
- Soak lentils for at least 30 minutes before cooking.
- Use any lentil variety you prefer.
- Dry white wine is optional; it adds flavor if used.
- Rinse rice right before adding it to the soup to avoid excess starch.
- Sautéing the vegetables first is optional; cooking them directly in the pot works well and saves time and oil.
- Herb options include rosemary, thyme, oregano, parsley, or basil.
- For a vegetarian version, use vegetable broth.
- The Instant Pot can take up to 25 minutes to reach pressure; this varies by model and is not included in cook time.
- Do a quick release after cooking to prevent the rice from becoming mushy.
- Store leftovers in an airtight container in the refrigerator for up to a week.