Instant Pot Soup in a bowl with toppings

Instant Pot Golden Lentil Soup

This Instant Pot Lentil Soup recipe is flavorful, packed with protein, and nutrients. This lentil soup is made in under an hour and is a great meal prep meal for the whole week.

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Fat 12 Carbs 28 Protein 11
Yield 6-8 1x


  • 2 tablespoons olive oil 
  • 1 medium yellow onion, minced 
  • 5 garlic cloves, minced
  • 1 large sweet potato, diced
  • 1 cup dry brown or green lentils
  • 115 oz. can coconut milk 
  • 115 oz. can diced tomatoes
  • 115 oz. can garbanzo beans, drained and rinsed
  • 6 cups vegetable broth, separated (or any kind)
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon fresh grated lemongrass (we used the tube kind)
  • 1 tablespoon turmeric 
  • ½ tablespoon curry powder
  • 1 teaspoon salt 
  • 8 cups chopped kale or spinach
  • 1 large red pepper, diced 
  • 2 tablespoons lemon juice


  1. Turn on the Instant Pot’s saute feature and add olive oil. 
  2. When the olive oil is fragrant, add onion and garlic to the pot. Sauté for 3-4 minutes and then add the sweet potato and stir. 
  3. Add lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt to the pot and stir. 
  4. Close the Instant Pot > and turn it to manual high pressure > and set the timer to 20 minutes (it will take 15 minutes to build up pressure). 
  5. Once the timer goes off, quick release the pressure and take the cover off.
  6. Turn the saute feature back on and add the greens, red pepper, lemon juice, and remaining 2 cups of broth. Stir and bring to a boil 
  7. Turn the Instant Pot off and serve.

Nutrition Facts

Serving Size: 1/8 Calories: 261 Sugar: 8 Fat: 12 Carbohydrates: 28 Fiber: 9 Protein: 11
Author: Lee FunkeCategory: DinnerMethod: Instant PotCuisine: American