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instant pot lentil soup | lentil soup instant pot | pressure cooker lentil soup
4.98 from 46 votes

Instant Pot Lentil Soup

Recipe by Amy + Jacky | PressureCookRecipes.com
How to make Instant Pot Lentil Soup. Not the ordinary Umami pressure cooker lentil soup! Easy lentil soup recipe made with dried lentils, fresh vegetables, and spices that pack delicious flavors and textures. Hearty nutritious soup that's satisfying to eat.
Servings 6 - 8
Total Time 1 hour

Ingredients

Garnish

Equipment

Instructions

  • Preheat & Render Bacon: Before you turn on the heat, layer 6 slices of bacon in Instant Pot's inner pot.
    Amy + Jacky's Notes: We're using the preheating heat to render and crisp the bacon.
    Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (~12 mins), the bacon should be done. Place bacon on a paper towel to absorb the excess fat.
  • Saute Onions & Garlic: Keep the flavorful bacon fat in Instant Pot.
    Add in diced onions, then saute for 3 minutes. Add in minced garlic, 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) dried thyme, and 3 bay leaves. Saute for another minute.
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
  • Pressure Cook Lentil Soup: Add 2 tbsp (30ml) fish sauce and remaining 5½ cups (1375ml) unsalted chicken stock in Instant Pot. Add in 2 cups (400g) green lentils, chopped carrots, and chopped celery. Give it a quick mix.
    Layer 14oz (400g) crushed tomatoes on top. Do not mix.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 8 minutes, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure. Open the lid carefully.
    While the soup is pressure cooking, cut bacon slices into bacon bits.
  • Season Lentil Soup: Taste the lentil soup, then adjust the seasoning accordingly. For reference, we added roughly 4 to 5 pinches of salt to balance and open up the flavors.
  • Serve: Garnish Lentil Soup with freshly chopped parsley and bacon bits. Serve immediately and enjoy!
    Amy + Jacky's Pro Tip: You can try adding just a bit of sherry vinegar or rice wine vinegar for another layer of flavor just before serving.

Notes

1. Vegan Lentil Soup Modifications:
  • Substitute unsalted chicken stock with vegetable stock
  • Substitute fish sauce with regular soy sauce
  • Skip the bacon, and use olive oil to saute the onions
2. Dump-it-all-in Version: Place all the ingredients in Instant Pot (except crushed tomatoes & bacon slices). Then, layer crushed tomatoes on the very top and do NOT mix. Close lid and pressure cook as directed. Crisp bacon in the oven (see directions).
3. Lentils: Use green lentils for best results. You don’t need to soak the lentils before cooking. If you’re substituting with red lentils or yellow lentils, shorten the pressure cooking time by a few minutes.
4. Bacon: One of our secret ingredients in making this tasty lentil soup. It adds flavors, aroma, and texture to the dish.
5. Fish Sauce: Don’t worry! The amount of fish sauce won’t make your lentil soup taste fishy. It adds a magical touch of flavors to your soup.
6. Sherry Vinegar or Rice Wine Vinegar (Optional): This imparts a complex, rounded acidity flavor that will brighten up the flavor profile. First taste test with a small spoonful to see if you like it. Then add according to your personal preferences.
7. Unsalted Chicken Stock: We prefer unsalted chicken stock for more control over the consistency of the flavor profile. If you substitute with salted chicken stock, taste and adjust accordingly.
8. Do Not Mix the Crushed Tomatoes: This prevents triggering Instant Pot’s sensitive “BURN” notice.
9. Freeze: You can freeze this soup. It's a great budget-friendly, healthy, and tasty meal prep recipe.
10. Half Recipe: Increase the pressure cooking time by 2 minutes.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 353kcal

Nutrition

Calories: 353kcal | Carbohydrates: 42g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 695mg | Potassium: 1038mg | Fiber: 17g | Sugar: 7g | Vitamin A: 7012IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 5mg