A hearty meal in a bowl, rich and filling yet quick and easy to make thanks to pressure cooking. This is also a great way to use up any leftover vegetables in the fridge. Perfect for freezing in batches too.

Instant Pot Lentil Soup



Serves 6


Preparation time: 15 minutes

Cooking time: 12 minutes pressure cook then 10 minutes standing time

Storage: This will keep in the fridge for 2 days. Freeze for 1 month.


What’s Good About It?

Using dried lentils is great way to increase fibre and protein in a dish especially on a budget.


  1. Put the oil in the instant pot and select saute.
  2. Let it heat up, then add the onion, potatoes, carrots and garlic and saute for 8 minutes. Stir occasionally
  3. Add the remaining ingredients except the spinach.
  4. Secure the lid and set the valve to sealing. Select the Pressure Cook Setting to cook for 12 minutes
  5. Once the 12 minutes timer has completed allow it stand for 10 minutes. Then manually release the steam.
  6. Open the pot and stir in the spinach if using and allow it to wilt.
  7. Scatter over some coriander leaves to serve.




Did You Know?

You can also simmer this on the hob if you do not have an instant pot for 50 minutes until the lentils are tender.

1tbsp olive oil

1 onion, diced

2 carrots chopped

3 potatoes, cut into bite size pieces

1tsp garlic chopped

1 litre vegetable stock

400ml passata

300g dried green or brown lentils (wash them well and drain)

1tsp smoked paprika

1tsp dried mixed herbs

1tsp Dijon mustard

2tsp Balsamic vinegar

100g baby spinach leaves, optional