You know those days when you want soup but also want "I barely lifted a spoon" level ease? This Instant Pot Tomato Lentil Soup is my answer. It's cozy, rich, with just enough tomato tang, and I sneaked in cream-of-tomato to make it silky.
It pairs beautifully with crusty bread, a simple green salad, or even grilled cheese. I made this one Sunday night while chasing around my two boys, because yeah, I cook while refereeing too.
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The Ingredients
Olive oil - helps the onion soften and adds a base layer of flavor.
Red onion - sweeter than yellow and gives a little color pop in the soup.
Garlic - because no cozy soup is complete without it.
Carrots - bring natural sweetness and extra heartiness.
Celery - classic soup flavor, adds a savory backbone.
Potatoes - make the soup filling and thicken it a bit as they cook.
Salt & black pepper - simple but necessary for balancing everything.
Chili powder - adds a gentle warmth without overpowering.
Oregano - a little herby lift that pairs well with tomatoes.
French green lentils - hold their shape and give the soup that hearty, earthy bite.
Diced tomatoes - tangy and fresh-tasting, they build the tomato base.
Cream of tomato soup - the secret twist for a creamy finish without extra cream.
Chicken broth - flavorful cooking liquid (swap with veggie broth to keep it vegetarian).
Fresh parsley - for a bright, herby finish right before serving.
For quantities see recipes card below
How to make the Instant Pot Tomato Lentil Soup
Select sauté mode on your Instant Pot. Add olive oil. When it's hot, toss in the onion and cook until soft (about 3-4 minutes).
Add garlic and stir / cook for another ~2 minutes until fragrant.
Cancel sauté mode.
Pour in all remaining ingredients (carrot, celery, potato, lentils, diced tomatoes, cream-of-tomato, broth, plus salt, pepper, chili powder, oregano). Stir gently to combine.
Secure the lid and set the valve to "sealing."
Select manual (or pressure cook) on High for 15 minutes. (It usually takes ~20 minutes to build pressure first.)
Quick release the pressure immediately when cooking completes. Open carefully and stir the soup.
Spoon into bowls and sprinkle chopped fresh parsley on top. Serve warm.
Tips for Success
- Deglaze: If the bottom of the pot has browned bits after sauté, pour in a splash of broth and scrape before adding all ingredients.
- Don't overfill: The Instant Pot should not be more than ⅔ full when making soups.
- Watch lentil quality: Old lentils can stay hard or take longer, test your batch.
- Control texture: If it's too thick, add more broth. If too thin, mash a few potato cubes or turn on sauté mode for a few minutes.
- Season at the end: Broths vary in salt. Taste after cooking and adjust.
- Pressure release caution: Be careful with splatters. You can do a controlled release (vent a bit at a time).
- Heat factor: If you want kick, add a pinch of cayenne or red pepper flakes after pressure cooking, before serving.
6. Variations
- Vegan / vegetarian: Use vegetable broth instead of chicken.
- With meat: Brown diced sausage or ground turkey in sauté step before onion, then proceed.
- Greens addition: Stir in kale, spinach, or Swiss chard in the last few minutes (use sauté mode to wilt).
- Cheesy finish: Add shaved Parmesan or goat cheese right before serving.
- Spice twist: Try cumin + smoked paprika instead of chili powder + oregano.
- Creamier version: After cooking, blend half the soup and stir back in for a thicker, creamy swirl.
7. Serving Ideas
- Serve with warm crusty bread or garlic toasts
- Side green salad with lemon vinaigrette
- Dollop of Greek yogurt or sour cream
- For non-veg versions: add crumbled bacon bits or shredded rotisserie chicken on top
- Grilled cheese or cheesy toast for dunking
8. Storage Tips
- Refrigerate: In airtight container, up to 4-5 days.
- Freeze: Cool fully, then freeze in portions (zip bags or containers) up to 3 months.
- Reheating: Thaw overnight if frozen. Warm in pot on medium heat, stirring occasionally, and add splash of broth if too thick.
- Tip: Do not overfill containers, lentils expand slightly.
FAQ
I don't recommend it, red lentils break down very quickly under pressure and can turn mushy. French green hold their shape better.
Use sauté mode for a few minutes to evaporate some liquid, or mash a few potatoes and stir them in to thicken.
Sure! Use extra diced or crushed tomatoes, but your soup will lose that creamy richness. You might want to blend part of it or stir in a splash of cream/yogurt at end.
Instant Pot Tomato Lentil Soup
Equipment
Ingredients
Method
- Turn your Instant Pot to sauté mode. Heat the olive oil, then add onion and cook until it softens (3-4 min).
- Add garlic, stir and cook another ~2 min until fragrant.
- Cancel the sauté setting.
- Add the carrots, celery, potatoes, salt, pepper, chili powder, oregano, lentils, diced tomatoes, cream-of-tomato soup, and broth. Gently stir to combine.
- Seal the lid and set valve to sealing. Choose high pressure / manual and set for 15 min (pressure buildup ~20 min).
- When cooking ends, release pressure immediately. Carefully open the lid and stir.
- Ladle soup into bowls and sprinkle with parsley.
Notes
- If soup is too thick, stir in extra broth or water.
- For added texture, blend 1-2 cups of soup and stir back in.
- Use vegetable broth for a meat-free version.
- For extra flavor, stir in a squeeze of lemon juice before serving.
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