Print Recipe
5 from 2 votes

Instant Pot Lentil Soup

Instant Pot Lentil Soup is hearty, delicious and like a hug in a bowl. This soup is easy to make and leaves you feeling so satisfied and good from the inside out. Full of veggies, your favorite broth and oh-so-good for you lentils, this dish is vegan, gluten free and your new best friend.
Prep Time10 mins
Cook Time28 mins
Course: Main Course
Cuisine: American
Keyword: instant pot lentils, lentil soup, vegan instant pot recipe, vegan soup, vegetarian instant pot
Servings: 6 servings
Calories: 232kcal

Equipment

Ingredients

  • 1/2 large yellow onion chopped
  • 2-3 cloves garlic minced
  • 1 tbsp avocado or olive oil
  • 2 medium carrots chopped
  • 1 1/2 cups green or brown lentils rinsed
  • 1 cup salsa I used mild to make it family-friendly
  • 2 bay leaves
  • 1/2 tbsp cumin
  • 1 tsp dried oregano
  • 6 cups broth or stock
  • 2 cups baby spinach
  • 1 tsp salt or to taste
  • black pepper to taste

Instructions

For Instant Pot

  • Add oil to Instant Pot and turn on sauté function. Once the oil is hot, add the garlic and onions. Cook for 2-3 minutes.
  • Turn off sauté function. Add remaining ingredients except the baby spinach, salt and pepper to Instant Pot . Stir to combine
  • Place lid on Instant Pot and lock it into place. Make sure the valve is switched to sealing.
  • Set Instant Pot to Manual, High and set for 18 minutes. It will take your Instant Pot about 10 minutes to get up to pressure. Once cook time is finished, set valve to quick release. 
  • Once the pressure is released, remove lid from the Instant Pot.
  • Remove bay leaves. Stir in baby spinach, salt and pepper. Let spinach wilt in hot soup and then taste. Adjust flavor to fit personal preference
  • Serve warm on its own or with quinoa or rice.Top with cheese or freshly chopped parsley if desired.

For Slow Cooker

  • Add oil to a large pan and warm over medium heat. Once the oil is hot, add the garlic and onions. Cook for 2-3 minutes.
  • Place cooked garlic and onions in your slow cooker. Add remaining ingredients except the baby spinach, salt and pepper. Stir to combine
  • Cover and cook on high for 5-6 hours or low for 7-8 hours.
  • Once soup is done cooking, remove bay leaves and stir in baby spinach, salt and pepper. Let spinach wilt in hot soup and then taste. Adjust flavor to fit personal preference
  • Serve warm on its own or with quinoa or rice.Top with cheese or freshly chopped parsley if desired.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 1648mg | Potassium: 798mg | Fiber: 17g | Sugar: 5g | Vitamin A: 4561IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 5mg