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    Home » Recipes » Vegan Soup and Stew Recipes

    Instant Pot Lentil Soup with Potatoes

    By: Amy Katz · Published: Aug 30, 2018 · Last modified: Jul 22, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Collage of images showing cooking the soup in an Instant Pot, bowls of soup, and cup of dry lentils next to celery and onion with text overlay Instant Pot Lentil Soup.

    Vegan Instant Pot Lentil Soup features potatoes and spinach. You can walk away while it cooks and let your pressure cooker do the work. Plus lentils don't require soaking, so the prep time is minimal.

    Overhead of bowls of soup with soup spoons and colorful napkin.

    I love making soup in my Instant Pot. Not only is an electric pressure cooker easy to use, it's great for busy people.

    You can make recipes like Vegan Potato Leek Soup, Vegan Potato Corn Chowder, and Vegan Wild Rice Soup without constantly stirring or watching to make sure the pot doesn't boil over.

    And for soups using dried beans or legumes, like this Instant Pot Lentil Soup, they cook in less time than they would on the stove. And this version is loaded with comforting flavors and textures.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Stove top instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More lentil recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's thick and chunky with delicious flavors.
    • You can walk away and do something else while the soup cooks.
    • It's perfect for meal prep and is freezer friendly.

    Ingredients

    Cup of dry lentils on a cutting board with garlic cloves, celery ribs, carrot, half an onion, and some spinach.

    Instant Pot Lentil Soup is made with readily available ingredients you may already have on hand in your kitchen. Here's what you'll need:

    • Olive oil (or use water for an oil-free version)
    • Onion
    • Garlic
    • Carrots
    • Celery
    • Bay leaf
    • Dried thyme
    • Potatoes (I recommend yellow or gold, but white or red can also be used)
    • Brown or green dried lentils (If you are looking for a recipe that used red lentils, try my Red Lentil Potato Soup.)
    • Vegetable broth (or water)
    • Fresh spinach (or use your favorite dark leafy greens such as Swiss chard or kale)
    • Salt and pepper

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Equipment

    You can use a 6-quart Instant Pot or an 8-quart model for this recipe.

    Instant Pot Ultra 80 Ultra 8 Qt 10-in-1

    • Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, and more
    • Altitude adjustment, cooking indicator, and a steam release reset button
    • Developed with the latest 3rd generation technology with an embedded microprocessor
    Buy from Amazon

    Instructions

    Hand dropping roughly chopped spinach into the soup.

    • Use the saute function to cook the onion, garlic, carrots and celery until lightly softened.
    • Next add the bay leaf, thyme, potatoes, lentils, and vegetable broth or water. Give everything a quick stir.
    • Then close the lid and set the timer for 7 minutes. Keep in mind that it will take time for the Instant Pot to come up to pressure before the 7 minutes start. After the 7 minutes is up, it will take some time for the pressure to release naturally.
    • After it does, remove the lid, and stir in the spinach. Add some salt and pepper, to taste, and serve.
    Stirring spinach into the soup.

    Stove top instructions

    If you don't have an electric pressure cooker, you can make this recipe on the stove in a Dutch oven or large pot. Add an extra cup of liquid and simmer for 30 to 40 minutes until the lentils and potatoes are soft. Then stir in the spinach.

    Serving suggestions

    Close up of bowl of lentil soup.

    This lentil soup with potatoes and spinach is a complete meal on its own. Or you can serve it with salads or sides such as the following:

    • Sourdough Panzanella Bread Salad
    • Green Pepper Salad with Tomatoes
    • Mediterranean Yellow Rice
    • Easy Air Fryer Butternut Squash

    Storing and freezing

    Leftover lentil soup can be covered and refrigerated for 3 to 4 days. You can reheat it on the stove or in a microwave.

    Or you can freeze individual portions in mason jars or storage containers. Fill the glass jar with cooled soup, allowing some room at the top for expansion. Don't forget to label your lid so you and everyone else in your house knows what's inside.

    Then before you want to eat one of the portions, transfer it to the refrigerator to defrost. Since soup tends to thicken when stored, you may want to add it to a sauce pan with a little water before reheating it.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    FAQ

    Can I use red lentils in place of brown?

    Red lentils are softer and will disintegrate when cooked, while brown or green lentils will hold their shape. For this Instant Pot Lentil Soup recipe, you should not use red lentils.

    How long does it take an Instant Pot to get to high pressure?

    It generally takes between 5 to 15 minutes for an Instant Pot to get to high pressure.

    How long does it take an Instant Pot to release pressure naturally?

    Depending on the ingredients and the amount of liquid in the Instant Pot, it can take up to 30 minutes for the pressure to release naturally.

    More lentil recipes

    • Easy Greek Lentil Soup (Fakes Soupa)
    • Roasted Butternut Squash Salad with Lentils
    • Vegan Lentil Meatloaf Muffins
    • 5 Ingredient Vegan Lentil Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of lentil soup with orange and blue floral napkin.

    Instant Pot Lentil Soup with Potatoes

    Vegan Instant Pot Lentil Soup features potatoes and spinach. You can walk away while it cooks and let your pressure cooker do the work.
    5 from 5 votes
    Print Pin SaveSaved! Rate Text recipe + ingredient list Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Soup
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 7 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 247kcal
    Author: Amy Katz

    Equipment

    • Instant Pot

    Ingredients

    • 1 Tablespoon olive oil, for sauteing (or use a splash of water if avoiding oil)
    • 1 cup diced onion
    • 2 cloves garlic, minced
    • 1 cup diced carrots
    • 1 cup diced celery
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1½ cups gold potatoes, diced (or substitute white or red potatoes)
    • 2 cups dried lentils, brown or green, rinsed (Do not use red lentils in this recipe.)
    • 5 cups vegetable broth, or water
    • 1 cup fresh spinach, roughly chopped
    • salt and pepper, to taste
    US Customary - Metric
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    Instructions

    • Select the Saute function and add the olive oil to the Instant Pot. 
    • Saute the onions until they are softened and slightly translucent. 
    • Add the garlic and saute for about 30 seconds more.
    • Next add the carrots and celery and saute for a few minutes until the vegetables are softened.
    • Add the bay leaf, thyme, potatoes, lentils, and vegetable broth (or water) and stir to combine.
    • Close the lid and set the timer for 7 minutes on Manual (Pressure Cook on High).
    • Allow the pressure to release naturally.
    • After the pressure has released, remove the lid and stir in the spinach. 
    • Add salt and pepper, to taste, and enjoy.

    Notes

    • Keep in mind that it will take time for the Instant Pot to come up to pressure and come down from pressure before and after the 7 minutes start.
    • Leftover soup can be covered and refrigerated for 3 to 4 days. Or you can freeze it for up to 3 months.
     
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    Nutrition

    Calories: 247kcal | Carbohydrates: 43g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 783mg | Fiber: 17g | Sugar: 4g | Vitamin A: 3107IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 4mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    More Vegan Soup and Stew Recipes

    • Jackfruit Vegan Taco Soup
    • 23 Best Vegan Asparagus Recipes
    • Vegan Potato Corn Chowder Instant Pot Recipe
    • Vegan Wild Rice Soup in the Instant Pot
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Mandy

      April 03, 2022 at 4:40 pm

      5 stars
      I made this today in my MEALTHY pot and it was fantastic it’s definitely a keeper I’m going to make it again thank you so much. just what I wanted for the record I omit oil and I did add a fresh lemon juice squeeze at the end.

      Reply
      • Amy Katz

        April 04, 2022 at 9:18 am

        I'm so happy to here it, Mandy! Love the lemon.

        Reply
    2. Sabrina

      November 08, 2021 at 6:06 pm

      5 stars
      Melts in your mouth!!! I served it over brown basmati rice and added a dab of butter on top. My teenaged sons loved it too. This will be a family favorite!

      Reply
      • Amy Katz

        November 08, 2021 at 6:22 pm

        I'm so glad everyone enjoyed it, Sabrina!

        Reply
    3. Val

      May 06, 2020 at 11:05 am

      Is it still the same directions if made with red lentils?

      Reply
      • Amy Katz

        May 06, 2020 at 11:20 am

        Hi Val, red lentils won't work with this recipe because they will get really soft and disintegrate. But here is a red lentil soup recipe that I think you'll enjoy: https://www.veggiessavetheday.com/lentil-potato-soup/

        Reply
    4. Allison

      May 30, 2019 at 10:54 am

      5 stars
      This is the best lentil soup recipe we've ever tried! Will be making many times again for sure. Thanks for the great recipe 🙂

      Reply
      • Amy

        May 30, 2019 at 11:04 am

        Thank you so much, Allison!

        Reply
    5. Terri Swanson

      April 28, 2019 at 3:42 pm

      Loved this recipe

      Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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