Instant Pot Lentil Soup
This Instant Pot Lentil Soup is the absolute easiest way to get a tasty, healthy meal on the table in minutes. Put everything directly into your pressure cooker (no sautéing necessary) and cook for 15 minutes.
Our basement flooded a few weeks ago. It was annoying and gross in all the ways those things are, but luckily we had already known our basement was a flood risk, so we don’t keep much down there. And what we do is all up high, off the ground.
The one exception, for some reason, was my Instant Pot. When we ran to the basement after we realized how heavy the rain was, I saw the Instant Pot sitting on the ground, and water creeping toward it.
At the last minute, I ran through the flood, scooped it up and rescued it.
What’s funny is that this isn’t an appliance I’ve used often. In truth, I only bought it for a freelance project for a client (where they requested Instant Pot recipes), and I never grew to love and rely on it for much besides Instant Pot short ribs and Instant Pot sweet and sour chicken.
But in the spirit of “I saved this thing from a flood so now I’m going to show it a little love,” I bring you this Instant Pot Lentil Soup today.
About this Instant Pot Lentil Soup Recipe:
In truth, this recipe is an oldie but a goodie! I had already perfected my Slow Cooker Lentil Soup recipe, so I just needed to re-test it and adapt a few ingredient amounts to make it suitable for Instant Pot cooking.
The soup’s flavor comes from classic aromatics like carrot, celery and onion, as well as warming spices like cumin and curry powder (just like my kafta beef recipe). To add protein and flavor, I’ve also included smoked turkey sausage (interchangeable with turkey kielbasa), which adds a depth of flavor without adding a ton of calories and fat.
If I’m being honest, I like this Instant Pot version better than the original crock pot recipe. While I love a long-simmered crock pot soup, the pressure cooking allows the flavors to really develop and meld together in a way that the slow cooker does not.
Jeff and I couldn’t get enough of this Instant Pot version each time I tested it! I’ve also found a deep love for instant pot apple butter and even instant pot salmon recently.
Ingredients for Lentil Soup Recipe Instant Pot Version
- green lentils – the star of the show, providing lots of fiber!
- smoked turkey sausage – adds a smoky, savory flavor and boost of protein.
- celery – adds a subtle aromatic flavor.
- garlic – deepens the flavor profile of the soup.
- carrots – adds a natural sweetness.
- leek – contributes a mild onion flavor without being overpowering.
- tomato paste – adds a big hit of umami goodness.
- curry powder, thyme, cumin, salt and pepper – the herbs and spices we’ll use to add a warm, complex flavor to this soup.
- chicken broth – provides the savory liquid base for the soup.
How to make Lentil Soup (Instant Pot)
I am NOT a fan of Instant Pot recipes that require you to use the sauté function before you start the pressure cook. If I’m going to sauté something, I will probably just finish cooking whatever the item is on the stovetop or in my oven. No, if I’m using my Instant Pot, I want to set it and forget it. No pre-cooking, please!
In that spirit, all you do for this recipe is throw all of the ingredients into the pot and turn it on (same with my Instant Pot Butternut Squash Soup). While I was worried that skipping the sauté of the aromatics would lead to a less flavorful soup (I tested it both ways to compare), that wasn’t the case at all.
This soup is so richly flavorful that I would never guess it took just about a half hour to make. It truly tastes like it has simmered for hours.
How long to cook lentil soup in an instant pot?
I’ve found that 15 minutes on high pressure is just right! The aromatic vegetables are all tender, and the lentils are cooked through but not mushy, which I think is the sweet spot for any lentil soup.
Home Chef Tips for Pressure Cooker Lentil Soup
- Always rinse lentils under cold water and pick through them to remove any debris (rare but it happens) before using.
- Be sure to do the quick pressure release at the end of the cooking time rather than allow the pressure to naturally release, so the lentils don’t overcook.
Variations/Substitutions
- PROTEIN – Feel free to use cooked chicken or another type of sausage in place of the smoked turkey sausage. Or, omit the protein altogether.
- LENTILS – I like green lentils best for this soup, but brown or black lentils also work great.
- EXTRA VEGGIES – You can add additional vegetables like zucchini, bell peppers or spinach if you’d like.
How to serve Instant Pot Lentil Soup
Pressure cooker lentil soup goes well with a variety of pairings and side dishes, including:
- Our yeast rolls recipe with our homemade butter recipe, or homemade pita bread.
- A fresh green salad with feta dressing.
How to store Instant Pot Lentil Soup Recipe
To store leftovers, transfer the soup to a storage container and place it in the fridge with the lid off. Once the soup is completely chilled to fridge temperature, then you can place the lid on and keep for up to 3 days.
Lentil Soup Instant Pot FAQs
Yes, it is possible to overcok soup in the Instant Pot. If you do this, the lentils will become mushy. Follow the recommended cooking times and use the the quick pressure release.
To prevent burning, make sure there is enough liquid in the pot. Follow the directions below and you shouldn’t have an issue.
When cooking soup in the Instant Pot, make sure the lid is set to sealing. This allows the pressure to build up and cook the soup properly. Use the venting setting only when you are ready to quickly release the pressure at the end of the cooking time.
Pressure Cooker Lentil Soup
Ingredients
- 2 celery stalks chopped
- 2 garlic cloves minced
- 2 medium carrots peeled and chopped
- 1 medium leek white and light green part only, thinly sliced
- 6 ounces smoked turkey sausage cut into 1/2-inch pieces
- 1 ¼ cups green lentils rinsed and picked through
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 cups less-sodium chicken broth
Instructions
- In bowl of 6-quart Instant Pot, stir celery, garlic, carrots, leek, sausage, lentils, tomato paste, curry powder, thyme, cumin, salt and pepper until well combined. Stir in broth.
- Secure lid and set Pressure Release to Sealing. Select Pressure Cook or Manual Setting and set cooking time for 15 minutes at high pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
- When cooking time ends, perform quick pressure release by moving Pressure Release to Venting, and serve hot.
What an amazing soup. The sausage, veggies, and lentils played so well together. It is a good curveball / replacement for the time of year where boring chilis are a dime a dozen. Very very tasty.