Instant Pot Lentil Soup Recipe

Instant Pot Lentil Soup Recipe

How To Make Instant Pot Lentil Soup

Prepare a healthy and filling instant pot perfect for dinner with pressure cooked lentils with ground beef and fresh veggies for a tasty soup dish.

Preparation: 20 minutes
Cooking: 15 minutes
Additional Time: 10 minutes
Total: 45 minutes



  • 1lbBeefground
  • 2garlic clovesminced
  • 1oniondiced
  • 1tbspolive oil
  • ½cupcelerychopped
  • ½red bell pepperchopped
  • 2cupssweet potatoescubed
  • cupslentils
  • 8cupschicken broth
  • 1bay leaf
  • ¼tspdried thyme
  • ¼tsppoultry seasoning
  • 2cupsbaby spinachchopped
  • fresh parsley and parmesan cheesefor garnish, optional


  1. Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.

  2. Add olive oil, celery, red bell peppers, and sweet potatoes. Cook for 3 to 4 minutes or until veggies starts to look tender.

  3. Add remaining ingredients except for spinach.

  4. Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.

  5. Remove bay leaf and stir in chopped spinach.

  6. Serve with parmesan cheese.


  • Calories: 322.36kcal
  • Fat: 7.73g
  • Saturated Fat: 2.21g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 4.13g
  • Polyunsaturated Fat: 1.05g
  • Carbohydrates: 37.03g
  • Fiber: 4.97g
  • Sugar: 6.90g
  • Protein: 26.77g
  • Cholesterol: 42.92mg
  • Sodium: 418.44mg
  • Calcium: 52.66mg
  • Potassium: 873.35mg
  • Iron: 4.34mg
  • Vitamin A: 281.62µg
  • Vitamin C: 19.72mg
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