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4.88 from 8 votes

Instant Pot Lentil Soup

If you need an easy meal that is the best comfort food, try Instant Pot Lentil Soup Recipe. Dinner time is a breeze with Pressure Cooker lentil soup.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot Lentil Soup
Servings: 6
Calories: 312kcal
Author: Eating on a Dime


  • 16 ounce brown lentils
  • 1 small onion finely chopped 
  • 2 carrots peeled and finely chopped
  • 1 can diced roasted tomatoes (15 oz)
  • 6 cups chicken broth
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh parsley (chopped)


  • Place everything in the Instant pot except the parsley. Stir to combine all the ingredients.
  • Add the lid and set the valve to the sealing position on the lid.
  • Cook on high pressure for 10 minutes.
  • When it is finished allow it to naturally release for 10 minutes. Then move the valve on the lid from the sealing position to the venting position to finish releasing all the pressure from the Instant Pot.
  • Remove the lid, stir in the parsley and serve.
  • Serve warm and then enjoy!


*Refrigerate the leftovers in an air tight container for up to 3-4 days. 
*I used brown lentils in this recipe but green lentils would work as well.  


Calories: 312kcal | Carbohydrates: 54g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1373mg | Potassium: 1012mg | Fiber: 25g | Sugar: 5g | Vitamin A: 3763IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 7mg