When the evenings get chilly and the days feel long, this Instant Pot Lentil Soup is exactly what I crave. It’s the sort of meal that doesn’t fuss or show off but instead quietly nourishes and comforts.

It’s not trying to be flashy. It just does what good food should : makes you feel taken care of. I’ve served it to family, friends who drop by unannounced, and even on those solo nights when I want something soul-warming without spending hours at the stove.

It’s affordable, makes a big batch, and freezes beautifully—so you’ll always have something wholesome ready for busy weeks.

Why This Soup Has a Spot in My Regular Rotation

I’ll be honest: the middle of winter can drag me down. Once the holiday lights are gone and the chill really sets in, I find myself reaching for recipes that feel like they were made for this season.

This soup is just that. Each spoonful is hearty, filling, and satisfying in a way that makes you forget the wind rattling the windows. It’s loaded with lentils for protein and fiber, so it keeps you full for hours.

What I really love is how it actually gets better as it sits in the fridge. By day two or three, the flavors deepen and meld beautifully. It’s one of those meals that makes you look forward to leftovers.

Easy Steps for Pressure Cooker Comfort

I know meal prep can feel like a chore on busy nights. That’s where the Instant Pot shines. Once you’ve done a little chopping, it handles the rest. No babysitting, no constant stirring.

I’ve been making lentil soups for years on the stove, but the Instant Pot version is a game-changer for texture alone. The lentils stay firm enough without turning mushy, and the flavors get plenty of time to develop under pressure.

This is my go-to method on workdays. I can start it, step away to answer emails, and come back to the best smell filling my kitchen.

What You’ll Need (and Why It Works)

Lentils: I usually go for French green lentils (Puy lentils). They hold their shape, have a gentle peppery kick, and don’t go mushy. Honestly, I think they’re worth the extra few rupees at the store. No soaking needed, which is always a bonus.

Vegetables: This is your classic mirepoix base—onions, carrots, celery—plus garlic. These add both body and sweet-savory depth. I love recipes that let you use up what’s in the crisper.

Herbs and Spices: Fresh thyme gives that rustic, earthy note that makes this feel like it’s been simmering all day. Smoked paprika is my secret ingredient for a subtle smoky layer without any meat.

Tomatoes: I like using crushed or fire-roasted tomatoes from the pantry. They give body and that gentle acidity that balances the lentils.

Broth: Vegetable broth keeps this vegetarian and vegan-friendly. I’ve used homemade broth, store-bought cartons, even bouillon cubes when I’m in a pinch.

Toppings: Fresh parsley is a must for brightness. If you’re not vegan, a generous grating of Parmesan is divine. And yes—a crusty baguette or slice of sourdough for dunking is absolutely mandatory in my house.

Cooking Instructions (With My Personal Notes)

1. Sauté the Onion: Set the Instant Pot to sauté. Take your time here—the softer and more golden the onion gets, the sweeter and more flavorful your base will be.
2. Add Veggies and Spices: In go the carrots, celery, thyme, smoked paprika, black pepper. Stir them around so they start releasing their aroma.
3. Add Lentils and Garlic: Garlic burns quickly, so I always add it right before the liquid. Stir it for just a few seconds to bloom the flavor.
4. Pour in Tomatoes and Broth: Deglaze if needed—scrape up all those browned bits from the bottom. That’s where the magic lives.
5. Seal and Cook: Set to HIGH pressure for 15 minutes. It’s completely hands-off now. I love that I can tidy the kitchen or set the table while it cooks.
6. Natural Release: Let it sit for 10–15 minutes before opening. This helps avoid splatter and gives the flavors extra time to marry.
7. Finish and Serve: Fish out the thyme stems. Taste and adjust seasoning—I often add a splash more broth if it’s too thick. Serve hot with fresh herbs and cheese if you like.

My Favorite Variations and Tweaks

• Make It Vegan: The recipe as written is vegan. For non-dairy eaters, skip the cheese, or use a vegan alternative.
• With Sausage: Brown sliced sausage with the onion for extra richness. I do this when I want something that will keep me full for hours.
• With Bacon: Fry chopped bacon in the pot first, remove it for garnish, and cook the soup in the rendered fat. So good for winter.
• With Ham: Add diced leftover ham at the end. It’s a brilliant way to use holiday leftovers.
• Other Lentils: Red or brown lentils work, though they’ll break down more. For red lentils, cut the pressure time a bit to avoid a puree.
• No Instant Pot? Just make it on the stove. Sauté everything in a Dutch oven, add liquids, bring to a boil, then simmer gently until the lentils are tender.

Storing and Reheating Tips

I always make a big pot because this soup is even better the next day.

• Fridge: Store in a covered container for up to 5 days.
• Reheat: I warm it gently on the stove or in the microwave. A splash of water or broth loosens it if it’s thickened up.
• Freezer: It freezes like a champ. I use freezer-friendly containers in meal-size portions. Thaw overnight in the fridge before reheating.

What I Serve with Lentil Soup

• Bread: Nothing beats a good crusty loaf. I’ll toast slices of my homemade sourdough or pick up a baguette.
• Vegetables: Roasted broccoli or Brussels sprouts on the side make it a full meal.
• Salad: I like a peppery arugula salad with lemony dressing for a fresh contrast.

Tools I Actually Use

• My 6-Quart Instant Pot: The workhorse of my kitchen. Perfect size for batch cooking.
• Cheese Grater: For topping that soup with Parmesan.
• French Green Lentils: Always stocked in my pantry.

If you’re looking for a dinner that’s easy, hearty, and guaranteed to make you feel cared for, give this Instant Pot Lentil Soup a try. It’s one of those recipes that’s quietly become a family staple for us—and I hope it will for you, too.

Try other Instant Pot recipes:

• Instant Pot Lemon Chicken
• Instant Pot Jambalaya
• Instant Pot Coconut Chicken Curry