Instant Pot Lentil Soup

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Not only is lentil soup healthy, hearty, and delicious, but also high in protein, fiber, and iron. This soup is packed full of vegetables, easy to make, and definetely a favorite in my house! It’s so simple to make and reheats amazingly.


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  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 medium yukon gold potato, cubed
  • 2-3 garlic cloves, minced or pressed
  • 1 lb. dried lentils
  • 1 14 oz. can of crushed tomatoes (tomato sauce is fine too)
  • 1 palmful of Italian seasoning
  • 2-3 bay leaves
  • Salt & pepper


  1. Add olive oil to Instant Pot and press the “Saute” button.
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  1. Once the olive oil is heated, add celery, carrots, and onion. Salt and pepper generously.
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  1. Add garlic and potatoes.
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  1. Add lentils.
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  1. Add Italian seasoning.
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  1. Turn off “Saute” mode by pressing the “Keep Warm/Cancel” button.
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  1. Add crushed tomatoes (or tomato sauce.)
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  1. Add extra water as needed. Be sure that all the ingredients are completely covered with water.
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  1. Add bay leaves.
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  1. Close the instant pot lid and press the “Soup/Broth” button.
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  1. Let the pressure naturally release. It can take 30 minutes after it is finished cooking.
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This lentil soup can easily be paired with a side salad or roll. I know you’ll love this good, easy, instant pot soup!

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