Instant Pot Lentil Soup: How to Make It Extra Creamy Fast

Learn to make a silky, extra-creamy instant pot lentil soup quickly. The Instant Pot makes this recipe quick and hassle-free. It’s faster than cooking on the stovetop, thanks to pressure cooking.

The lentils become tender and the instant pot lentil soup rich in a short time. You can make it vegan-friendly or add chicken broth or bacon for more flavor.

This guide is intended for home cooks in the United States. It uses second-person instructions for easy step-by-step following. You’ll learn about essential ingredients, Instant Pot settings, and a method for the creamiest soup.

Discover fast techniques for extra creaminess, like using red lentils and blending. Learn about variations for green lentils and vegetable-packed soups. Find vegan and gluten-free swaps, plus tips for storing and reheating your soup to keep it silky.

Instant Pot Lentil Soup (Extra Creamy & Fast)

⏱ Time

• Prep: 5 minutes
• Pressure cook: 10 minutes
• Total: ~20 minutes

🍽 Servings

• 4–6 bowls

🧾 Ingredients

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp turmeric (optional)
• 4 cups vegetable or chicken broth
• 1 small potato, diced (for creaminess)
• Salt and black pepper to taste
• ½ cup coconut milk or Greek yogurt (optional)
• Lemon wedges & parsley for serving

👩‍🍳 Instructions (Instant Pot)

1️⃣ Sauté

Set Instant Pot to Sauté. Add olive oil, onion, and carrots. Cook 3 minutes until soft. Add garlic and spices; stir 30 seconds.

2️⃣ Add Lentils & Liquid

Add rinsed lentils, diced potato, broth, salt, and pepper. Stir well.

3️⃣ Pressure Cook

Cancel Sauté. Seal lid. Cook on High Pressure for 10 minutes.

4️⃣ Quick Release

Carefully do a quick pressure release.

5️⃣ Blend for Creaminess

Use an immersion blender directly in the pot to blend partially or fully until creamy.

6️⃣ Finish & Serve

Stir in coconut milk or Greek yogurt if using. Adjust seasoning. Serve hot with lemon and parsley.

🔑 How to Make It Extra Creamy (Fast!)

• Use red lentils – they break down quickly
• Add a potato – natural thickener, no cream needed
• Blend while hot – creates silky texture instantly
• Coconut milk or yogurt – boosts creaminess in seconds

🌿 Healthy Upgrades

• Add spinach or kale after blending
• Sprinkle cumin or chili flakes for warmth
• Serve with whole-grain bread for a complete meal

Key Takeaways

• You can make very creamy lentil soup fast with an Instant Pot.
• Red lentils break down quickest for instant pot red lentil soup creaminess.
• The recipe is vegan by default; swap broths to suit taste.
• The guide uses step-by-step, second-person instructions for easy follow-through.
• You’ll learn blending and thickening tricks that keep the instant pot lentil soup light.

Why Instant Pot Lentil Soup Is the Best Quick Comfort Food

Looking for a warm, filling meal on a busy weeknight? Instant Pot lentil soup is your answer. It cooks fast and requires little effort. Start by sautéing onions, garlic, and carrots for 5-7 minutes.

Then, seal the pot and pressure cook. Red lentils cook in 6-10 minutes, while green or brown take 10-15 minutes. This short time lets you do other things while it cooks.

It’s easy to clean up and always turns out well. Searing the aromatics adds flavor, and the pot’s heat cooks the lentils evenly. This makes it perfect for busy nights.

Lentils are packed with nutrients like protein, fiber, iron, and folate. They’re low in fat. Pressure cooking keeps more vitamins and nutrients than boiling. Serve it with whole-grain bread or brown rice for a balanced meal.

The Instant Pot changes the soup’s texture in ways you can’t get on the stove. It makes the soup creamy fast. Red lentils make a smooth soup, while green or brown lentils keep their shape for a heartier soup.

Essential Ingredients for Creamy Instant Pot Lentil Soup

Choosing the right ingredients is key to a silky, flavorful instant pot lentil soup. Use lentil type, aromatics, liquids, and add-ins with purpose. This shapes texture and taste. Below are clear guidelines for a creamy Instant Pot recipe every time.

Choosing the right lentils: red, green, or brown

Red lentils break down fast, creating natural creaminess. In an Instant Pot, they cook in 6–10 minutes. They’re perfect for a smooth base in instant pot red lentil soup.

Green and brown lentils keep their shape, giving a firmer bite. They cook in 10–15+ minutes under pressure. Choose brands like Bob’s Red Mill or Goya for consistent results.

Key aromatics and vegetables for depth of flavor

Start with a classic mirepoix: onion, garlic, carrot, and celery. Use 1 small onion, 1–2 cloves garlic, 1 medium carrot, and 1 stalk celery per 1–2 cups of dry lentils for balanced flavor.

Add tomato—canned diced or one medium fresh tomato—for bright acidity. Optional layers include leeks, fennel, or bell pepper for complexity. Sauté aromatics in extra-virgin olive oil or a neutral oil to build a savory base.

Liquid options and their impact on creaminess (broth, water, coconut milk)

Liquid choice changes texture and flavor. Use low-sodium vegetable or chicken broth to add umami without overwhelming the lentils. Water is neutral and keeps calories down.

For rich, vegan creaminess, stir in coconut milk or cream at the end of cooking to prevent curdling. A general ratio is 3–4 cups of liquid per 1 cup of dry lentils, adjusted to hit your preferred thickness for instant pot lentil soup.

Optional add-ins for vegan and non-vegan variations

Vegan boosts: coconut cream, roasted cauliflower, potato, nutritional yeast, miso paste, or tahini. These add creaminess and umami without dairy.

Non-vegan options: heavy cream, grated Parmesan, or cooked bacon or sausage browned before the aromatics for deeper savory notes. Note allergen effects when swapping ingredients; each choice shifts nutrition and final flavor.

Equipment and Prep: Get Your Instant Pot Ready

Before you start cooking, gather the Instant Pot, a wooden spoon, a fine-mesh strainer, a sharp chef’s knife, and measuring cups. Having these tools and ingredients ready saves time and ensures a smooth texture. This is key for a quick and reliable instant pot lentil soup recipe.

Which Instant Pot settings you’ll use

Start by using Sauté mode to soften onions, garlic, carrots, and celery. This step adds flavor that pressure cooking alone can’t match. Once they’re soft, switch to Pressure Cook or Manual on High for the lentils.

Pressure cook times vary by lentil type. For red lentils, cook for 6–10 minutes. Green or brown lentils need 10–15 minutes. Always seal the valve before cooking. You can choose natural release or quick release based on your desired texture.

Prepping ingredients to speed up cooking and improve texture

Give the lentils a cold-water rinse and remove any debris or small stones. This ensures a grit-free, clear broth.

Chop vegetables to a uniform size for even cooking. Smaller pieces break down more, adding creaminess without blending.

Soaking green or brown lentils is optional. A 30–60 minute soak can shorten pressure time. If adding coconut milk or cream, measure it and set it aside to stir in after pressure cooking to prevent separation.

Safety tips and maintenance for pressure cooking legumes

Check the silicone sealing ring for cracks or strong odors before each use. A damaged ring can cause pressure loss or uneven cooking.

Ensure the steam vent and anti-block shield are clear of debris. Deglaze the pot after sautéing by adding a splash of broth and scraping browned bits from the bottom. This reduces burn warnings.

Do not overfill the pot. For legumes and soups, keep volume below two-thirds full to allow safe expansion. Follow your Instant Pot model’s manual for specific instructions and safety checks.

Step-by-Step Recipe: Instant Pot Lentil Soup

First, read the recipe to understand each step. Use a 6- or 8-quart Instant Pot for easy handling. This guide provides timings for red, green, and brown lentils. It also shows how to create a rich and balanced instant pot lentil soup.

Sautéing aromatics and building the base

Start by setting your Instant Pot to Sauté. Heat 1–2 tablespoons of olive oil until it shimmers. Add a medium chopped yellow onion and cook until it’s translucent, about 4–6 minutes.

Then, stir in 3 minced garlic cloves, 1 cup diced carrots, and 1 cup diced celery. Cook for 2–3 minutes until the mixture smells great.

If you like spices, add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, or 1 teaspoon dried thyme. Toast for 20–30 seconds. Next, stir in one 14-ounce can of diced tomatoes. Add a small splash of broth to deglaze and preserve the deep flavor.

Setting pressure cook time for different lentil types

Measure lentils and broth carefully. For 1 cup red lentils, add 3–4 cups low-sodium broth and stir. Seal the lid, set pressure to High, and cook for 6–8 minutes. Red lentils break down quickly, adding a creamy texture to your instant pot lentil soup.

For 1 cup green or brown lentils, use the same amount of broth. Seal the lid and cook on High for 12–15 minutes. If adding cubed potatoes or extra carrots, cut them small so they cook in the same time. Remember to adjust for altitude by adding 1–2 extra minutes per 3,000 feet if needed.

Natural release vs quick release: what to choose and why

After cooking, decide on your release method based on texture. A 10–15 minute natural release keeps the pot sealed as pressure drops slowly. This method results in a silkier, creamier instant pot lentil soup, perfect for red lentils.

Quick release vents pressure immediately, stopping cooking at once. Use it for firmer lentils, like green or brown. Natural release is best for a balanced instant pot lentil soup that blends well or purees smoothly.

Season the soup to taste with salt, pepper, and a splash of lemon juice. Blend part or all of the soup for extra creaminess, or leave it chunky for texture. This turns a simple recipe into a weeknight favorite.

Techniques to Make Your Soup Extra Creamy Fast

Make your Instant Pot lentil soup creamy without waiting long. Changing lentil types, blending, and using vegan thickeners can make it silky in under an hour. Here are quick tips to make your Instant Pot lentil soup recipe easy and velvety.

Use red lentils for speed and creaminess. They break down quickly under pressure, thickening the broth. Aim for a 1:3–4 lentil-to-liquid ratio for a rich, creamy soup without being too thick.

Red lentils work well with aromatics and tomatoes. They cook faster than green or brown lentils, making them perfect for a quick, silky red lentil soup.

Choose a blending method to control the soup’s texture. An immersion blender can smooth part of the pot quickly, leaving some texture. A countertop blender gives the smoothest finish, but blend in batches to avoid steam buildup. Mashing with a potato masher adds a rustic, chunky creaminess.

When blending hot soup, cool it slightly and hold the lid at an angle or use the blender’s vent. These steps prevent hot splashes and let you work safely and quickly.

Add vegan thickeners to boost the soup’s body and keep it plant-based. Blending cooked potato or cauliflower into the instant pot lentil soup adds instant silkiness. Stirring in 1/4–1/2 cup full-fat coconut milk off the heat adds richness without overpowering the flavor. For nut-based creaminess, blend soaked cashews with water to make cashew cream; use about 1/3 cup for four servings. Tahini can add savory depth if you prefer less sweetness.

By combining these techniques with basic Instant Pot seasonings, you can make a vegan lentil soup that everyone loves. Small changes can make your Instant Pot lentil soup recipe easy feel luxurious without using dairy or spending a lot of time.

Flavor Boosters and Seasoning Tips

Great seasoning can turn a simple soup into a dish you can’t wait to eat. Here are some tips to enhance your instant pot lentil soup. You can also sharpen flavors in a vegan version or deepen notes in a green lentil soup.

Herbs, spices, and umami enhancers

Begin with warm spices like cumin, smoked paprika, and coriander. They pair well with lentils. Add a teaspoon of curry powder for extra flavor. Briefly toast whole spices in the sauté stage to release their oils.

Fresh herbs add a burst of freshness. Add chopped parsley, cilantro, or thyme at the end. This helps preserve their aroma. For umami, try dissolving miso in hot liquid or adding tomato paste while sautéing.

Vegan cooks can use tamari, nutritional yeast, or mushroom broth for depth. A small amount of soy sauce can also enhance savory flavors in non-vegan versions.

Balancing acidity and salt

Add salt towards the end of cooking. When you blend or mash, flavors become more concentrated. Start with 1/2–1 tsp salt per quart of liquid, then adjust after blending.

A splash of acidity can elevate the Instant Pot lentil soup. Use fresh lemon juice or a teaspoon of red wine vinegar. Add it sparingly to avoid overpowering the herbs.

Toppings and garnishes to add texture and freshness

Contrast the creamy base with crunchy or cooling toppings. Try toasted pepitas or croutons for crunch. A dollop of yogurt adds creaminess and tang.

Finish with a drizzle of olive oil or chili oil for richness and heat. For non-vegan bowls, add Parmesan or feta for salty, tangy notes.

Top with lemon zest or more herbs for a burst of freshness. These touches make your Instant Pot lentil soup feel complete and balanced. They keep vegan options lively and satisfying.

Variations: Instant Pot Lentil Soup Recipe Easy Adaptations

Find a version that fits your schedule and pantry. Each option is quick and easy, with slight changes in texture, flavor, or diet. Use the Instant Pot for fast cooking and blend or mash for creaminess.

Red lentil quick cream:

For a creamy soup, mix 1 cup red lentils, 1 diced onion, 2 cloves garlic, 1 chopped carrot, 3–4 cups vegetable broth, 1 tsp cumin, and 1/2 tsp turmeric. Cook 6–8 minutes, then let it release naturally. Blend until smooth. Add 1/2 cup coconut milk or lemon for a fresh touch. This red lentil soup is perfect for quick, creamy meals.

Green lentil, stew-like texture:

Green lentils work well with potatoes and parsnips. Add 1–1.5 cups green lentils and 3–4 cups broth. Cook for 12–15 minutes. Quick release for some texture, natural release for softer lentils. This green lentil soup is hearty and filling.

Lentil vegetable bulk-up:

Add zucchini, butternut squash, or kale for a bigger pot. Use more broth for absorption. Add quick-cooking greens like spinach after cooking and stir until wilted. This turns the soup into a big, satisfying meal.

Dietary swaps and vegan richness:

Lentils are gluten-free. For vegan versions, skip dairy and use nutritional yeast, miso, or coconut cream. For nut-free creaminess, blend cooked potato or cauliflower. Use tamari instead of soy sauce for gluten-free umami.

Meal Prep, Storage, and Reheating for Best Creamy Texture

To enjoy your Instant Pot lentil soup all week, follow some simple storage and reheating tips. Cool the Instant Pot lentil soup to room temperature within two hours. Use shallow airtight containers to speed cooling and refrigerate it promptly. This helps keep the creamy texture you worked hard to achieve.

How to cool and store soup safely

After cooking, let the pot sit until pressure releases naturally or use quick-release if you’re in a hurry. Move the soup to shallow containers to cool down faster.

Seal the containers and place them in the refrigerator. Use them within 3–4 days for the best taste and safety. If you made a vegan version with coconut milk, it might separate a bit. Just reheat it, and it will come back together.

Freezing tips and thawing without losing creaminess

Lentil soups usually freeze well for up to three months. Divide the soup into freezer-safe bags or containers and mark each with the date.

If you used coconut milk or dairy, the texture might change after freezing. Add coconut milk, cream, or a bit of broth when reheating to get it creamy again.

Best reheating methods to restore silky consistency

Reheat the soup gently on the stove over low to medium heat. Stir it occasionally. Add a splash of broth or water if the texture is too thick.

To make it smooth again, whisk in some broth, coconut milk, or tahini. Use an immersion blender for a few seconds to smooth it out without overworking the lentils.

Follow these steps to keep your Instant Pot lentil soup fresh all week. Meal prep is great for vegan and vegetable soup lovers. Making smart choices during storage and reheating keeps the soup smooth and ready to eat.

Common Problems and Quick Fixes for Lentil Soup in the Instant Pot

When your instant pot lentil soup doesn’t turn out as planned, small adjustments get you back on track fast. The advice below covers rapid thickeners, ways to loosen a heavy pot, and how to rescue undercooked pulses so you waste no ingredients or time.

soup too thin

If your instant pot red lentil soup looks watery, try these quick fixes. Use the Sauté setting and simmer briefly to reduce excess liquid. Scoop out a half cup of cooked lentils and mash them against the pot wall with a spoon, then stir back in for immediate body. You can blend a portion in an immersion or countertop blender and return it to the pot to thicken without extra cook time.

For a silky finish without long simmering, puree a cooked potato or whisk in a spoonful of tahini or cashew cream. These add richness while keeping the instant pot lentil soup vegan-friendly.

Soup too thick or stuck

To thin an overly thick batch, add warm broth or hot water a little at a time while stirring until the texture is right. If the bottom shows signs of scorching, stop and transfer the unburned top portion to another pot, leaving charred bits behind.

After salvaging the good soup, pour a cup of hot water into the Instant Pot and scrape gently to loosen any stuck fond. Deglazing after sauté helps prevent this issue next time. Always confirm you have enough liquid before sealing for pressure cooking, as instant pot green lentil soup needs more fluid and time.

Undercooked lentils

If lentils stay firm after pressure release, reseal the lid and cook under pressure for an extra 3–8 minutes based on type; reds need the least time. Add a splash of hot liquid before re-pressurizing if the pot looks dry at the top.

When texture is only slightly firm and you prefer a creamy bowl, blend a portion of the instant pot lentil soup and stir it back in. That trick works well for both instant pot red lentil soup and instant pot green lentil soup to adjust consistency without long waits.

• Quick mash: half-cup cooked lentils for immediate thickening.
• Thin safely: add warm broth slowly while stirring.
• Rescue scorched pots: remove good soup, deglaze to recover flavors.
• Fix undercooking: reseal and pressure cook 3–8 more minutes.

Conclusion

You now have a simple guide to making creamy Instant Pot lentil soup at home. The Instant Pot makes cooking faster and more consistent. Red lentils are the quickest way to get a creamy soup.

Blending or mashing the instant pot lentil soup, and adding vegan thickeners like potato or cauliflower helps you adjust the texture. This way, you can keep the soup light and creamy.

Remember to rinse the lentils, deglaze the pot, and check the sealing ring before cooking. Seasoning well and using the right release method is key. These steps are important for both the easy and green lentil versions.

Don’t be afraid to try new things like vegan swaps, seasonal veggies, and gluten-free options. Follow the recipe in this guide for a quick and comforting dinner. Making this instant pot lentil soup is easy, flexible, and always a hit.

FAQ

How long does it take to make creamy Instant Pot lentil soup?

It takes about 20–30 minutes to make. First, sautéing the aromatics takes 6–8 minutes. Then, cook the red lentils for 6–8 minutes or green/brown lentils for 12–15 minutes. Afterward, let it sit for 10–15 minutes to become extra creamy. You can get a silky soup in under 30 minutes with red lentils and an immersion blender.

Which lentils make the creamiest Instant Pot lentil soup?

Red lentils are the creamiest because they break down fast under pressure. Green or brown lentils keep their shape for a heartier soup. To make them creamy, blend part or all of the pot after cooking or cook them a bit longer.

What liquid ratio should you use for a creamy soup?

Use 3–4 cups of liquid (broth or water) for every 1 cup of lentils. For a thicker soup, use 3 cups. For a brothy soup, use 4 cups. Add coconut milk, cashew cream, or potato purée at the end to enrich the texture without changing the cook time.

Can you make this recipe vegan and gluten-free?

Yes. Use vegetable broth and plant-based thickeners like coconut milk, tahini, or cashew cream. Replace soy sauce with tamari for gluten-free umami. Avoid dairy toppings and choose gluten-free bread or rice as sides to keep the meal fully vegan and gluten-free.

Which Instant Pot settings and release method should you use?

Start with Sauté to brown the aromatics, then Pressure Cook (Manual) on High for the lentils. For red lentils, cook for 6–8 minutes and use a natural release (10–15 minutes) for extra creaminess. For green/brown lentils, cook for 12–15 minutes and use quick release for firmer lentils or natural release for softer results.

How do you prevent the Instant Pot burn warning when making Instant Pot lentil soup?

Deglaze the pot thoroughly after sautéing—add a splash of broth and scrape browned bits before adding the rest of the liquid. Keep the inner pot from being overfilled (don’t exceed 2/3 full for legumes), use enough liquid, and check the sealing ring and steam vent for proper function.

What blending methods work best for extra creaminess?

An immersion blender is fastest and keeps cleanup minimal while letting you control texture. A countertop blender yields the silkiest result—blend in batches and vent the lid carefully. For a rustic finish, mash some lentils against the pot wall with a spoon or potato masher.

My Instant Pot lentil soup is too thin—how can I thicken it quickly?

Reduce it on Sauté until desired thickness, mash or blend a cup of cooked lentils back into the pot, or stir in vegan thickeners like tahini, cashew cream, coconut cream, or a cooked potato purée. A tablespoon of tomato paste can also add body and depth.

The Instant Pot lentil soup became too thick after cooling — how should I reheat it?

Reheat gently on the stove over low–medium heat, adding warm broth or water a little at a time until you reach the right consistency. Whisk in a splash of coconut milk or a spoonful of tahini to re-emulsify and restore creaminess. Briefly blitzing with an immersion blender helps too.

Can you freeze Instant Pot lentil soup and will texture suffer?

Feel free to freeze it in airtight containers for a maximum of 3 months. Soups with coconut milk or dairy may separate after freezing; stir in coconut milk or cream fresh when reheating. Thaw overnight in the fridge and reheat slowly to preserve smooth texture.

How do you rescue undercooked lentils in the Instant Pot?

Add a little hot liquid if the pot looks dry, reseal, and pressure cook an additional 3–8 minutes depending on lentil type (shorter for reds, longer for greens). If you prefer creaminess, blend part of the instant pot lentil soup after the extra cook time.

What seasonings and toppings best enhance Instant Pot lentil soup?

Warm spices like cumin, smoked paprika, coriander, and turmeric work well. Boost umami with miso, tomato paste, nutritional yeast, or tamari. Finish with acid—lemon juice or red wine vinegar—and top with fresh herbs, toasted pepitas, chili oil, or a dollop of yogurt (or vegan yogurt) for contrast.

How should you prep lentils and vegetables for best results?

Rinse and pick through lentils to remove debris. Chop vegetables uniformly so they cook evenly; sauté onion, carrot, and celery until softened before pressure cooking. For green/brown lentils you can soak to shorten cook time, but it isn’t required with pressure cooking.

Is there a fast Instant Pot red lentil soup recipe for weeknights?

Yes—sauté onion, garlic, carrot; add 1 cup red lentils and 3–4 cups vegetable broth, season with cumin and turmeric, pressure cook high 6–8 minutes, natural release, then blend to silky finish and stir in 1/4–1/2 cup coconut milk or lemon juice to taste. It’s quick, creamy, and vegan-friendly.

Can you add starchy vegetables like potatoes or squash without changing cook time?

Yes if you cut them into small pieces. Potatoes and diced squash cook through with green lentils on a 12–15 minute pressure cycle; with red lentils they may overcook, so either cut very small, add them later, or use quick release to preserve texture.

Which US grocery brands are reliable for lentils?

Common, reliable brands found in U.S. supermarkets include Bob’s Red Mill and Goya. Both supply consistent quality and cook times, which helps achieve predictable texture in the Instant Pot.