The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Instant Pot Lentil Soup is hearty, healthy, and easy to make. Plus, it makes a great one-pot meal for a cold winter night.
It costs around $8.78 to make this soup. The soup makes ten servings for about $0.87 per serving.
When the long winter months do not seem to end, the only thing that helps is a warm bowl of soup. But rotating through the same soup recipes can get boring. That’s where this Instant Pot Lentil Soup comes into play. It is satisfying, nutritious, and delicious!
With a little prep work,, the Instant Pot does the rest of the work, making this a convenient weeknight meal. You do not even need to soak the lentils first! The soup is full of fresh veggies and lentils. Score for another healthy meatless recipe that is also budget-friendly!
And the best part is that it makes for excellent leftovers, and is freezer friendly too! So this Instant Pot Lentil Soup recipe is a win, any way you look at it!
Ingredients & Estimated Cost:
- 1 Tablespoon vegetable oil – $0.03
- 1 medium red onion – $1.18
- 2 medium carrots – $0.28
- 3 stalks of celery – $0.54
- 2 cups green lentils – $2.78
- 28 oz can diced tomatoes – $0.98
- 8 cups chicken broth – $2.64
- 1 teaspoon salt – $0.01
- ½ teaspoon black pepper – $0.02
- 2 Tablespoons fresh parsley – $0.32
The recipe cost is calculated by the amounts needed for the recipe. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in February 2023.
How To Make Instant Pot Lentil Soup
***For complete recipe instructions, see the recipe card below.
- First, add oil to the Instant Pot and push the saute button.
- Then, add the onion, carrots, and celery. Cook until the onion is soft, and then cancel the saute mode.
- Next, add the lentils, tomatoes, broth, salt, and pepper and close the lid.
- Select manual and cook on high pressure for fifteen minutes.
- Finally, serve the soup in a bowl and garnish it with fresh parsley.
Recipe Variations and Substitutions
- You can use any lentil in this recipe, but we prefer green lentils because they hold their shape well and have a nice firm texture.
- You can also use dried parsley if you don’t have fresh parsley. Just add it to the soup when you add the salt and pepper.
- For a vegetarian version of this soup, use vegetable broth instead of chicken broth.
- This soup is also great with a dollop of plain yogurt or sour cream.
SERVE: Serve with fresh chopped parsley. You can keep the soup out for no longer than two hours before it needs to be covered and stored in the refrigerator.
STORE: Place the soup in an airtight container and store it for up to four days.
FREEZE: This soup freezes well, so make a big batch and save some for later. Just let it cool completely before transferring it to a freezer-safe container. Freeze for up to three months.
THAW: Thaw the soup in the refrigerator overnight.
Making Lentil Soup in the Instant Pot is the best way to keep the lentils from getting mushy. The Instant Pot does the work for you and cooks them perfectly every time!
Lentil Soup is a healthy soup. See the nutritional value at the bottom of the recipe card for complete information on this recipe.
Get Kids Involved
Ages 2-3: Work on counting skills with your little one as they help you count the number of cups of chicken broth you pour into the Instant Pot.
Ages 4-5: Your child can assist by pre-measuring some of the ingredients in preparation for pouring them into the Instant Pot. They can also pour the ingredients into the Instant pot.
Ages 6-8: Have them pre-measure all of the ingredients for you.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
More Instant Pot Recipes
- Instant Pot Stuffed Peper Soup
- Instant Pot French Dip
- Instant Pot Olive Garden Pasta e Fajole Soup Copycat
- Instant Pot Potato Soup
- Instant Pot Corn on the Cob
- Instant Pot Mac and Cheese
- Instant Pot Refried Beans – a healthy recipe!
- Instant Pot Quinoa
- Instant Pot Spaghetti
- Instant Pot Apple Butter
Instant Pot Lentil Soup
- Instant Pot
- cutting board
- chef's knife
- Measuring cups and spoons
- Liquid measuring cup
- Wooden mixing spoon
- 1 Tablespoon vegetable oil
- 1 medium red onion diced
- 2 medium carrots diced
- 3 stalks of celery diced
- 2 cups green lentils
- 28 oz can diced tomatoes
- 8 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons chopped fresh parsley
- Add oil to the instant pot, and select saute mode.
- Once the oil is hot, add the onion, carrots, and celery and cook until the onion is translucent. Cancel saute mode.
- Add the lentils, tomatoes, broth, salt, and pepper.
- Close the lid, and make sure the valve is in sealing mode. Select manual and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 15 minutes.
- Move the valve to vent, open the lid carefully, and stir the soup.
- Serve hot in a bowl and sprinkle with fresh parsley.
- If you want a creamier soup, you can always add milk or cream when reheating it.
- Be sure not to boil the soup once the dairy has been added.
- If you want a thinner soup, add more chicken broth when reheating it.