This Instant Pot Lentil Soup is rich in flavor, full of plant-based protein and nutrients, and simple to prepare. Ready in under an hour, it’s an ideal recipe for meal prep or a cozy weeknight dinner. The combination of lentils, sweet potato, coconut milk, and spices creates a comforting bowl that reheats beautifully.
Instant Pot Soup is the Easiest
Using an Instant Pot makes soup preparation quick and reliable. Pressure cooking concentrates flavors so your soup tastes deeper and more developed than stovetop versions in less time. Cleanup is minimal because most steps happen directly in the pot. If you enjoy simple, hearty soups, this lentil version will quickly become a staple.
Instant Pot Lentil Soup 101
How long does it take to cook lentils in an Instant Pot?
For brown or green lentils, pressure cooking on high for about 20 minutes yields tender lentils that hold their shape without becoming mushy. Allow extra time for the Instant Pot to come to pressure when factoring total time.
Do different color lentils have different cook times?
Yes. Brown and green lentils are firmer and maintain texture after cooking. Yellow and red lentils cook more quickly and can break down into a creamier texture, so they require shorter pressure-cooking times if you want them to stay intact.
Do you need to soak lentils before pressure cooking?
For this recipe, soaking is not necessary. Lentils cook quickly in the Instant Pot without pre-soaking, which keeps prep simple.
How much liquid to add when pressure cooking soup?
To help the Instant Pot reach pressure more quickly, this recipe starts with 4 cups of broth during pressure cooking, then adds an additional 2 cups after releasing pressure. Less initial liquid shortens pressure build time while still providing enough for the lentils to cook properly.
Why are my lentils still crunchy?
If lentils remain undercooked, common causes include:
- Not enough liquid in the pot.
- The pressure did not build fully (seal/vent issue on the Instant Pot).
- The lentils were not cooked long enough.
How to Make Instant Pot Lentil Soup
Sauté → High Pressure → 20 minutes → Quick Release → Sauté → Serve
Gather and prep all ingredients before you begin — chop, measure, and have cans opened so the cooking process flows smoothly. The overall method is straightforward and mostly hands-off once the pot is sealed.
Sauté Vegetables
Start with the Instant Pot on the sauté setting. Add olive oil, then sauté the onion and garlic with a pinch of salt until fragrant, about 3–4 minutes. Add the diced sweet potato and stir briefly — avoid over-sautéing the sweet potato to prevent it from becoming too soft after pressure cooking.
Add Ingredients to Pressure Cook
After the vegetables are lightly sautéed, add the dry lentils, coconut milk, diced tomatoes, garbanzo beans (drained and rinsed), 4 cups of vegetable broth, grated ginger, lemongrass, turmeric, curry powder, and salt. Stir to combine.
Close the Instant Pot, set to manual high pressure, and cook for 20 minutes. Keep in mind that the pot will take additional time to build pressure before the timer begins.
Quick Release
When the cook time completes, perform a quick pressure release. Open the lid carefully. To minimize splatter when releasing pressure, you can angle the vent or use a towel to capture any drips.
Add Broth, Greens, Red Pepper, Lemon Juice
Turn the sauté function back on and add the remaining 2 cups of broth, the chopped greens (kale or spinach), diced red pepper, and lemon juice. Stir and simmer until the greens have wilted and the soup reaches a gentle simmer. Taste and adjust seasoning as needed, then turn off the Instant Pot and serve.
Need to make substitutions?
If you need to swap ingredients, here are easy substitutions that keep the soup balanced:
Substitutions
- Sweet Potato → Red Potato or regular potato
- Garbanzo Beans → Any white bean or canned bean of choice
- Vegetable Broth → Any broth (chicken broth works if not strictly vegetarian)
- Curry or Turmeric → A premixed golden seasoning or a pinch more of either spice to taste
Related Instant Pot Soup Ideas
- Instant Pot Chicken Noodle Soup
- Instant Pot Hamburger Soup
- Instant Pot Pork Chili
- More Instant Pot Soup Recipes
Instant Pot Golden Lentil Soup
This Instant Pot Lentil Soup is flavorful, nourishing, and easy to make. It serves about 6 and stores well for lunches or dinners throughout the week.
By: Linley Hanson
Prep: 20 mins Cook: 20 mins Total: 40 mins Servings: 6
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 (use 4 cups for pressure cooking, reserve 2 cups)
- 2 tablespoons fresh grated ginger
- 1 tablespoon grated lemongrass (tube or fresh)
- 1 tablespoon turmeric
- 1/2 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 feature and heat the olive oil.
- Add the onion and garlic and sauté for 3–4 minutes until fragrant. Stir in the sweet potato and briefly sauté without overcooking.
- Add the lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt. Stir to combine.
- Close the lid, set the Instant Pot to manual high pressure, and cook for 20 minutes. Allow the pot to come to pressure first; this may add about 10–15 minutes to the process.
- When the cooking time is up, perform a quick release of pressure and carefully remove the lid.
- Turn the sauté function back on. Add the remaining 2 cups of broth, the greens, red pepper, and lemon juice. Stir and simmer until the greens have wilted.
- Turn the Instant Pot off and serve the soup hot.
Nutrition
Nutrition information is an estimate.
Calories: 261 kcal, Carbohydrates: 28 g, Protein: 11 g, Fat: 12 g, Fiber: 9 g, Sugar: 8 g
Storage and Serving Tips
Cool leftover soup before refrigerating. Stored in an airtight container, it will keep in the fridge for 3–4 days and freezes well for up to 3 months. Reheat gently on the stovetop or in a microwave, adding a splash of broth if the soup has thickened. Garnish with fresh lemon juice or a drizzle of olive oil when serving to brighten flavors.