Instant Pot Lentil Soup

Karen Kelly
by Karen Kelly
6 servings
35 min

This Instant Pot Lentil Soup tastes like it's been cooking all day but only takes minutes to prepare. It's loaded with protein and greens and perfect for those cold winter nights. {gluten free}

Instant Pot Lentil Soup in a bowl

Hey all! Hope you enjoyed the Super Bowl.

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I have been a roll with my Instant Pot lately. I am loving this Sesame Chicken and I meal prep Instant Pot Boiled Eggs regularly.

Instant Pot Lentil Soup with a spoon

For the winter, I'm loving this Instant Pot Lentil Soup. It always amazes me how quickly I can get dinners like this on the table with the Instant Pot - thus the name Instant. 😏

Lentils are packed with insoluble fiber at 15 grams per cup which helps stabilize blood sugar, control your appetite and keep you full. I'm all about the high fiber in 2018! Adding kale really bumps up the nutrition but it's optional.

I have tweaked this recipe so many times because I hate mushy lentils. It's easy to overdo lentils and cook them too long in the Instant Pot. I think 12 minutes is the magic number but you can adjust according to your taste.

Instant Pot Lentil Soup with kale
I think you will love this Instant Pot Lentil Soup. It's...

  • packed with insoluble fiber
  • full of protein
  • filling, hearty and comforting
  • easy to prepare in Instant Pot or stovetop
  • gluten-free
  • wholesome and delicious

WW Smart Points 6

Adapted from Cooking Light.

Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 thyme sprigs
  • 1 teaspoon salt
  • 2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 3 garlic cloves, chopped
  • 1 cup uncooked green lentils
  • 4 1/2 cups chicken stock (gluten free if necessary)
  • 1 1/2 cups lacinato kale, sliced thin

Turn instant pot to saute and add 1 tablespoon olive oil, onions, carrots, and celery. Saute for 5-8 minutes or until onions start to soften.  Add all spices and turn the instant pot off.
Add chicken stock and lentils and stir.  Turn Instant Pot to manual and set timer for 12 minutes.  When the time is up do a quick release.  Using a dish towel turn the release valve to venting a little bit at a time.
Once it's done venting and releases stir and add kale.  Adjust the thickness to your liking by adding more stock if it's too thick.  Serve with fresh parmesan.
Karen Kelly
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