Dinner

Instant Pot Lentil Soup Recipe

BySophie Carsel February 11, 2026February 11, 2026

Introduction

This Instant Pot Lentil Soup is a hearty and wholesome meal that’s perfect for any day of the week. Packed with vegetables and tender lentils, it comes together quickly with minimal effort while delivering comforting flavors.

A white bowl filled with thick soup that has visible pieces of green beans, white chunks, and dark leafy vegetables floating on top. The soup is rustic with a brownish-yellow color and a slightly chunky texture. A spoon is partly inside the bowl, held by a woman's hand, resting on a white marbled surface with a green cloth nearby. The background shows a soft focus of another bowl with similar soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. olive oil
1 yellow onion, diced
1 leek, white and light green parts only, sliced
2 carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 Tbsp. tomato paste
2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 cup brown or green lentils, rinsed and drained
4 cups vegetable broth or water
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
1 bunch Swiss chard, ribs removed and cut into ribbons
2 Tbsp. red wine vinegar

Instructions

Step 1: Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, after about 2 minutes, add the onion and leek and sauté, stirring occasionally, until softened, about 5 minutes.
Step 2: Add the carrots and celery to the Instant Pot and sauté until softened, about 5 minutes. Add the garlic and tomato paste and sauté an additional minute until fragrant.
Step 3: Add the potatoes, lentils, broth or water, salt, pepper and bay leaf to the Instant Pot and stir to combine. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook or Manual setting and set the cooking time for 12 minutes at high pressure.
Step 4: When the cooking program finishes, allow the pressure to release naturally for at least 5 minutes. You can then release the remaining pressure manually and remove the lid or leave the soup on the “Keep Warm” setting until needed.
Step 5: Prior to serving, stir in the chard and vinegar. Allow the heat of the soup to wilt the chard. Taste and adjust seasoning adding more salt and pepper if necessary and remove the bay leaf.
Step 6: Serve hot, optionally garnish with chopped fresh rosemary.

Tips & Variations

For a richer flavor, use vegetable broth instead of water.
Swap Yukon Gold potatoes for sweet potatoes for a slightly sweeter taste.
Add a pinch of smoked paprika or cumin for a warm, smoky note.
For a creamier texture, blend part of the soup before adding the Swiss chard.

Storage

Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup has thickened too much.