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. (Don't have an Instant Pot? Stove top instructions are also provided.)
I love making soup in my Instant Pot. Not only is an electric pressure cooker easy to use, it's great for busy people.
Plus 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.
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.
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)
- 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 uses red lentils, try my red lentil potato soup or Instant Pot red lentil vegan chili.)
- 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.
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You can use a 6-quart Instant Pot or an 8-quart model for this recipe.
- 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.
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.
Instant Pot lentil soup is a complete meal on its own. Or you can serve it with a salad or side.
Or enjoy it with vegan sun-dried tomato spread and some warm crusty bread like my favorite gluten-free Bread SRSLY sourdough from San Francisco. Use code VEGGIESSAVETHEDAY to save 15% off your first order.
Storing and freezing
Leftover lentil soup can be refrigerated in an airtight container 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.
Refer to the FDA Food Storage Guidelines for more information.
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.
It generally takes between 5 to 15 minutes for an Instant Pot to get to high pressure.
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 vegan lentil recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
Instant Pot Lentil Soup with Potatoes
- 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
- 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.
- 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.
Nutritional information is an estimation only.