Go Back
+ servings
The BEST Instant Pot Lentil Soup
Print Recipe
4.13 from 315 votes

The Best Instant Pot Lentil Soup

This is the best Instant Pot Lentil Soup on the web! With a coconut curry broth and red lentils, it's hearty and vegetarian - all you need is the crusty bread!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: Indian
Keyword: coconut milk, curry, instant pot, lentil soup, turmeric
Servings: 8 servings
Calories: 204kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp coconut oil
  • 2 yellow onions, diced
  • 4 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 4 stalks celery, diced
  • 2 carrots, diced
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup red lentils
  • 1 cup green lentils
  • 1 (496mL) can coconut milk
  • 1 (796mL) can diced tomatoes
  • 2 cups vegetable broth
  • 2 cups spinach, chopped

Instructions

  • Add all ingredients to Instant Pot in order that they are listed with the exception of spinach. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach, then serve with fresh bread and enjoy!

Video

Nutrition

Calories: 204kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 2g | Sodium: 557mg | Potassium: 609mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2790IU | Vitamin C: 5.8mg | Calcium: 52mg | Iron: 4.3mg