This cozy Instant Pot Lentil Soup is hearty, healthy, and loaded with tender lentils, veggies, warm spices, and fresh kale. A comforting high-protein, high-fiber dinner that’s budget-friendly, easy to make, and perfect for meal prep or weeknights. Delicious, nourishing, and naturally gluten-free!

Instant Pot Lentil Soup
This cozy Instant Pot Lentil Soup is hearty, wholesome, and packed with protein, fiber, and fresh veggies. Made with simple pantry staples like lentils, carrots, garlic, and broth, this nourishing soup cooks up perfectly tender in the pressure cooker with almost no hands-on time. It’s flavorful, filling, budget-friendly, and perfect for healthy weeknights, meal prep, or chilly days when you want something comforting without the fuss.
With warm spices, fresh cilantro, and kale stirred in at the end for a boost of greens, this Instant Pot lentil soup delivers big flavor in under an hour. It’s naturally gluten-free, high-protein, and tastes even better the next day.

Why You’ll Love This Instant Pot Lentil Soup
- Hearty & Satisfying: Lentils cook until tender and creamy while still holding their shape.
- Fast, Hands-Off Cooking: The Instant Pot does all the work! No babysitting a simmering pot.
- Healthy & Nutritious: Packed with protein, fiber, vitamins, and leafy greens.
- Budget-Friendly: Lentils and veggies make this an affordable, nourishing meal for the whole family.
- Meal-Prep Friendly: Makes a big batch, reheats beautifully, and freezes well.
Tips & Variations for the Best Instant Pot Lentil Soup
- Don’t skip sautéing the onions and garlic. It adds depth and sweetness.
- Green or brown lentils work best. Red lentils break down too much.
- Adjust thickness: Add more broth to thin the soup, or alternately, blend more of it to thicken it.
- Brighten the flavor: A squeeze of lemon or lime before serving adds freshness.
- Make it vegetarian: Swap chicken broth for vegetable broth.
- Spicy Lentil Soup: Add crushed red pepper flakes or an extra pinch of paprika.
- Mediterranean Twist: Add diced potatoes, oregano, and a splash of red wine vinegar.
- Curried Lentil Soup: Stir in curry powder in place of cumin and paprika.
- Add Protein: Stir in shredded chicken, ground turkey or beef, or cooked sausage after blending. You can also add a raw chicken breast in to the Instant Pot while cooking the lentils and shred it when the lentils are done!

More Easy High Protein Recipes You'll Love
- Brunswick Stew - A cozy Southern classic loaded with tender chicken, pork, veggies, and a rich tomato-barbeque broth. Hearty, comforting, and perfect for chilly nights or easy weekend dinners.
- Crockpot Southwest Chicken Chili - Bold, hearty, and full of Tex-Mex flavor, this Crockpot Southwest Chicken Chili is packed with tender chicken, beans, corn, and warm spices. A simple dump-and-go dinner the whole family loves.
- Slow Cooker Minestrone Soup - This Slow Cooker Minestrone Soup is a veggie-packed Italian classic simmered low and slow for incredible flavor. Loaded with beans, pasta, and fresh vegetables for an easy, wholesome weeknight meal.
- Instant Pot Chicken Fajitas - Juicy, flavorful Instant Pot Chicken Fajitas made with tender chicken, peppers, onions, and bold fajita seasoning. Fast, family-friendly, and perfect for quick weeknight dinners or meal prep.
- Crockpot Mississippi Chicken - This easy Crockpot Mississippi Chicken is rich, savory, and incredibly tender with tangy pepperoncini and buttery ranch flavor. A crowd-pleasing weeknight dinner with just a few simple ingredients.
Instant Pot Lentil Soup Video

Instant Pot Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 7 cups chicken broth
- 1 pound dry green or brown lentils
- 2 large carrots chopped
- 1 tomato diced
- ¼ cup chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon ground coriander
- 1 medium bunch kale destemmed and chopped
- Salt and black pepper to taste
Instructions
- Turn the Instant Pot to saute, and heat olive oil.
- When hot, add onions and garlic, and saute until the onion is tender and translucent. Turn off Instant Pot.
- Add remaining ingredients to Instant Pot, except kale. Stir to combine.
- .Place the lid on and set to seal. Cook for 30 minutes on Manual High Pressure.
- When finished cooking, allow a natural release for 10 minutes. Then open the vent to finish the rest of the release.
- Lightly blend soup with an immersion blender to puree some of the lentils and thicken the soup. Leave most lentils whole.
- Stir in kale, and add salt and pepper to taste.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat on the stove or in the microwave, with a splash of water or broth to thin, if necessary.
- Freezer Directions: Freeze up to 3 months. Thaw overnight and reheat gently.
Nutrition
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