Instant Pot Lentil Soup
If you’re looking for a quick and easy soup recipe, try this Instant Pot Lentil Soup. It’s incredibly hearty and loaded with vegetables like potatoes, carrots, and kale, and the soup has a slight kick to it from the hot Italian sausage. Enjoy now or freeze for later!
Making Lentil Soup in an Instant Pot
In the cooler months, easy yet hearty soup recipes are what I often make to feed my busy family. I love that a big batch of soup can feed us for a couple nights, with planned leftovers for freezing for future lunches.
Lately, this Instant Pot lentil soup has been on my monthly rotation.
The soup is very filling — between the hot Italian sausage, tender potatoes and carrots, leafy greens, and green lentils, there’s lots of goodness packed into each bowl to keep you full!
Using an Instant Pot to make lentil soup shortens the cook time dramatically and means I can have dinner on the table in less than an hour.
Pair the soup with your favorite rolls for dipping and / or a side salad for some crunch and freshness, and dinner is served!
Kitchen Tools to Make Instant Pot Lentil Soup
This is such an easy Instant Pot lentil soup recipe, but you do need a few specific pieces of kitchen equipment to prepare it.
- Instant Pot — You’ll need an 8-quart Instant Pot for this recipe (or larger). If you don’t have an Instant Pot, another brand electric pressure cooker should work fine as long as it has similar settings.
- Knife and Cutting Board — For cutting the herbs and vegetables.
- Colander — I recommend rinsing the green lentils under cold tap water to remove and dirt or debris before adding them to the Instant Pot.
- Liquid Measuring Cup — For measuring the broth.
- Measuring Cups and Spoons — Needed for almost any recipe!
- Vegetable Peeler — The potatoes, carrots, and celery must all be peeled.
Instant Pot Lentil Soup Ingredients
This Italian sausage lentil soup is made with an abundance of fresh herbs and vegetables. If you need to make a few ingredient substitutions, go for it! This is a flexible recipe, so feel free to use what you have on hand.
Here’s what I used for this recipe:
- Ground Hot Italian Sausage
- Ghee or Olive Oil
- Yellow Onion
- Fresh Garlic
- Carrots
- Celery
- Potatoes
- Green Lentils
- Chicken Bone Broth
- Fire Roasted Tomatoes
- Apple Cider Vinegar
- Kosher Salt and Black Pepper
- Fresh Thyme, Rosemary, and Parsley
- Bay Leaves
- Dried Oregano
- Fresh Spinach
- Dinosaur Kale
- Parmesan cheese (optional, for serving)
For the complete ingredient list and detailed instructions to make this delicious soup, scroll to the bottom of this post for the FREE printable recipe card.
Instant Pot Lentil Soup Ingredient Substitutions
This is a very flexible recipe that can be made with various combinations of herbs, veggies, and protein to use up whatever you have on hand. The flavor of the soup will change if you deviate from the recipe, though!
- Hot Italian Sausage — Can be replaced with mild Italian sausage or another ground meat (noting that if you replace the Italian sausage entirely you’ll also be cutting out a lot of the flavor of the soup!).
- Chicken Bone Broth — Can be replaced with regular chicken broth or stock, turkey stock, or vegetable broth.
- Green Lentils — Can be replaced with brown lentils (which are slightly smaller in size). I do not recommend using red lentils for this recipe since they cook much faster and would be too soft for this soup recipe.
- Spinach and Kale — You may use both leafy greens or just one type if that’s all you have on hand. I imagine frozen spinach and / or kale could be used, so long as you thaw it first.
- Fire Roasted Tomatoes — Can be replaced with regular chopped tomatoes, noting that the soup will lack smokiness. I suggest using fire roasted tomatoes if at all possible!
- Fresh Herbs — Can be replaced with ⅓ the amount of dried herbs, noting that the soup won’t taste as fresh. You may mix and match dried and fresh herbs depending on what you have in your fridge.
How to Make Instant Pot Lentil Soup
Making pressure cooker lentil soup is very simple, so if you’re new to using an Instant Pot just know that it’s a straightforward process!
- Using the sauté function of your Instant Pot, cook the ground Italian sausage until browned through. Set aside.
- After that, add the onion to the now-empty Instant Pot and saute until translucent.
- Next, add the garlic, carrot, and celery and cook for an additional 3 minutes.
- Then, add the potatoes, green lentils, 8 cups of the bone broth (reserve 2 cups for later), Italian sausage, fire roasted tomatoes, apple cider vinegar, salt, pepper, thyme sprigs, rosemary, bay leaves, and dried oregano.
- Set to high pressure and cook for 10 minutes.
- After 10 minutes, slow release for 10 minutes, then carefully release any remaining pressure.
- Remove the lid and stir in the baby spinach, kale leaves, and fresh parsley. Add additional bone broth from the reserved, if desired.
- Enjoy your bowl of lentil soup with a sprinkle of Parmesan cheese on top, if desired!
The above is simply a quick summary of this hearty instant pot lentil soup recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for the Making Instant Pot Lentil Soup
Best Sausage Lentil Soup
- This is a fairly flexible recipe. See my notes above on possible ingredient substitutions you can try.
- Use the sauté setting on your Instant Pot pressure cooker so you don’t have to get an extra pan dirty.
- Keep your hands, eyes, and face away from the pressure valve when you release the remaining pressure from the Instant Pot. The steam will be very hot!
- Add additional oil or ghee to the Instant Pot before sauteing the onion, if the pot looks at all dry. The Italian sausage will release some fat as it cooks, but if it was on the leaner side you might need more oil!
- Use only the leafy portion of the kale in this soup, not the inner rib which is tough and fibrous.
- Don’t skip the apple cider vinegar! It’s brightens up the soup and enhances the overall flavor.
- Be sure to chop the vegetables evenly; you’re looking for ¾-inch slices so they cook fully in the 10 minutes of pressure cooking.
Instant Pot Lentil Soup Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Should lentils be soaked before cooking?
There’s no need to soak the green lentils before making this Instant Pot sausage lentil soup! The Instant Pot will pressure cook the lentils until they’re perfectly tender.
Should lentils be washed before cooking?
Yes, I recommend measuring the lentils into a colander or fine mesh sieve and then running them under cold tap water to remove any dirt or debris before adding them to the soup.
Why are my vegetables still hard after pressure cooking?
If you cut the veggies into ¾-inch pieces as instructed, they should cook through without issue in the pressure cooking time allotted. However, it may be that you accidentally cut the vegetables into too large or pieces — it happens!
In that case, reseal the Instant Pot and pressure cook for an additional 3 to 5 minutes to fully soften the vegetables.
Why is apple cider vinegar added to soup?
Apple cider vinegar is a flavor enhancer. Adding it to lentil soup brightens up the flavors and ensures the lentil soup doesn’t wind up tasting too earthy.
Can the fresh herbs be replaced with dried herbs?
Yes, you can replace the fresh rosemary, thyme, and parsley with ⅓ the amount of dried herbs if desired. Dried herbs are more potent than fresh, which is why you should add less!
How can I adapt this to be meatless?
If you want to make a vegan lentil soup instead, simply substitute vegetable stock in place of the chicken bone broth and leave out the sausage. I have done this many times if I don’t have sausage on hand.
If you like, you can add extra vegetables to compensate for the loss of the meat – finely chopped mushrooms work great and add umami flavor to the soup. Red bell peppers are another great addition.
Can this lentil soup recipe be made in advance?
Absolutely – Instant Pot green lentil soup stores and reheats well, so feel free to make a big batch to enjoy throughout the week – so great for busy weeknights!
Instant Pot Lentil Soup Storage Instructions
Store leftover lentil soup in an airtight container in the fridge for up to 5 days.
Individual portions of leftover soup can be reheated in the microwave (1 minute, then in 30-second intervals until heated through) or on the stovetop (5 to 10 minutes over medium heat).
Can lentil soup be frozen?
Yes! This green lentil sausage soup is broth-based so it freezes and reheats well without the texture being compromised.
Once a month I like to meal prep my lunches to store in the freezer and this Instant Pot lentil soup is always on my list during the colder months!
Here are detailed instructions on how to freeze soup. Let the lentil soup cool completely before storing in air-tight containers, freezer bags, or freezer-safe jars and freeze for up to 3 months.
What to Serve with Lentil Soup
We love dipping slices of crusty bread or homemade dinner rolls into our bowls of sausage lentil soup, and I’ll sometimes prepare a simple green salad to add some freshness to the meal.
Here are some great lentil soup side dishes I like to make:
- Potato Dinner Rolls
- Sweet Potato Dinner Rolls
- Rosemary Focaccia
- Rosemary Garlic Bread
- Spinach Pear Salad
- Butternut Squash Salad
- Italian Mixed Greens Salad
- Copycat Olive Garden Salad
Try This Instant Pot Lentil Soup Recipe at Home!
Next time you’re looking for a quick lentil soup recipe, give this Instant Pot version a try!
Did you love how hearty this soup was? Leave a comment below and give it a review for others to see what you thought of this lentil soup with Italian sausage.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Instant Pot lentil soup!
More Easy Soup Recipes:
Brisket Chili is simmered low and slow to infuse the soup with layers of flavor that everyone loves! It’s a smoky, slightly spicy chili that will warm you from the inside out on cold days. If you have leftover brisket to use up, make this chili recipe!
Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup. Top it with bacon and sage for perfection.
If you’re looking for a creamy, rich and flavorful soup, try this Italian Sausage Kale Soup. It’s a lightened up version of an Olive Garden Classic and crowd favorite, Zuppa Toscana.
Vegetable Beef and Noodle Soup is a comforting soup recipe for cold winter evenings! This soup recipe is loaded with veggies, tender bites of beef, and egg noodles for a delicious winter soup!
This Italian Sausage Soup with Orzo is a great clean out the fridge recipe! It’s packed with veggies, Italian sausage, orzo, and more!
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Have you ever made lentil soup in an Instant Pot?
Instant Pot Lentil Soup
If you’re looking for a quick and easy soup recipe, try this Instant Pot Lentil Soup. It’s incredibly hearty and loaded with vegetables like potatoes, carrots, and kale, and the soup has a slight kick to it from the hot Italian sausage. Enjoy now or freeze for later!
Ingredients
- 10 ounces Ground Hot Italian Sausage
- 1 tablespoon Ghee or Olive Oil, as needed
- 1 Large Yellow Onion, chopped
- 6 cloves Fresh Garlic, minced
- 2 ½ cups Carrots, peeled and sliced into ¾ inch slices
- 2 ½ cups Celery, peeled and sliced into ¾ inch slices
- 2 cups Potatoes, peeled and cubed into ¾ inch cubes
- 1 ¾ cups Green Lentils
- 10 cups Chicken Bone Broth, divided
- 1 - 14.5 ounce can Fire Roasted Tomatoes (with juices)
- 1 tablespoon Apple Cider Vinegar
- 1 ½ teaspoons Kosher Salt, or more to taste
- ¾ teaspoon Black Pepper, or more to taste
- 3 sprigs Fresh Thyme
- ½ - 1 tablespoon chopped Fresh Rosemary
- 2 Bay Leaves
- ½ teaspoon Dried Oregano
- 5 ounces Fresh Spinach, roughly chopped
- 5 ounces Dinosaur Kale, leaves only, roughly chopped
- ⅓ cup chopped Fresh Parsley
Instructions
- Turn the Instant Pot onto “saute” and preheat.
- Using the saute function, cook the ground Italian sausage, chopping with a wooden spoon so the sausage is in crumbled bits and chunks. Once cooked through, remove and set aside on a plate.
- Add the onion and additional oil, if needed, and saute until fragrant and translucent. Add the garlic, carrot, and celery. Continue to saute for about 2 - 3 minutes.
- Then, add the potatoes, green lentils, 8 cups of the bone broth (reserve the 2 cups for later), Italian sausage, fire roasted tomatoes, apple cider vinegar, salt, and pepper. Stir until combined.
- Add the thyme sprigs, chopped rosemary, bay leaves, and dried oregano.
- Turn the saute function off. Place the lid on the Instant Pot, sealing the lid and the pressure valve.
- Set to high pressure and cook for 10 minutes. After 10 minutes, slow release for 10 minutes, then carefully release any remaining pressure. Take care to keep hands, eyes, and face away from the escaping pressure as it is very hot.
- When all the pressure has released, remove the lid and stir in the spinach, kale leaves, and fresh parsley. Add additional bone broth from the reserved, if desired. Then, season with additional salt and pepper, to taste.
- Tastes great serve sprinkled with fresh Parmesan.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 999mgCarbohydrates: 25gFiber: 7gSugar: 6gProtein: 21g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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