Instant Pot Lentil Soup

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!

Course Soup

Cuisine American

Keyword Instant Pot Lentil Soup

Prep Time 15

Cook Time 30

Pressurizing & Release Time 20

Total Time 1 5

Servings servings

Calories 333kcal

Author Michelle

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.

Video

Notes

Makes about 10-12 cups.

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