Vegan Instant Pot Lentil Soup Recipe

Vegan Instant Pot Lentil Soup

A delicious, filling soup you can make in about 30 minutes without watching the stove!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 5 servings
Calories 192 kcal
Author Last Minute Vegan


  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped red onions
  • 1 tbsp. garlic powder
  • 2 large bay leaves
  • 1 1/2 tsp. dried thyme
  • 2 tsp. dried parsley
  • 1 cup brown lentils
  • 4 cups vegetable broth
  • salt to taste at serving


  1. Put the carrots, celery and onions into the IP insert. Press the saute button.

  2. Dry saute (no oil) the onions by stirring constantly. Once they start to get some golden color to them, add the spices, lentils and the broth.

  3. Stir well, then secure the lid and vent on your IP.

  4. Press the Manual button and adjust time to 16 minutes and pressure to high pressure.

  5. Allow for a 10-15 minute natural release before releasing the remaining steam with the steam valve. Careful! There will still be plenty of steam!

  6. Once all steam has been released, remove the lid, season the soup with salt and serve.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Vegan Instant Pot Lentil Soup
Amount Per Serving (1 cup)
Calories 192
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 801mg35%
Potassium 648mg19%
Carbohydrates 35g12%
Fiber 14g58%
Sugar 5g6%
Protein 11g22%
Vitamin A 4900IU98%
Vitamin C 9.6mg12%
Calcium 101mg10%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.