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A bowl of lentil soup with diced potatoes, carrots, celery, tomatoes, and parsley, viewed from above.
Sophie

Instant Pot Tomato Lentil Soup

A comforting, creamy, one-pot soup, combining tomatoes, French green lentils, and potatoes in the Instant Pot. Ready in about 35–40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Equipment

  • Instant Pot (or equivalent electric pressure cooker)
  • Knife + cutting board
  • Measuring spoons / cups
  • Ladle / stirring spoon
  • Bowls for serving

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 3 stalks celery diced
  • 2 medium potatoes diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 ½ cups French green lentils
  • 1 28 oz can diced tomatoes
  • 1 15 oz can cream-of-tomato soup
  • 4 cups chicken broth or vegetable broth
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Turn your Instant Pot to sauté mode. Heat the olive oil, then add onion and cook until it softens (3–4 min).
  2. Add garlic, stir and cook another ~2 min until fragrant.
  3. Cancel the sauté setting.
  4. Add the carrots, celery, potatoes, salt, pepper, chili powder, oregano, lentils, diced tomatoes, cream-of-tomato soup, and broth. Gently stir to combine.
  5. Seal the lid and set valve to sealing. Choose high pressure / manual and set for 15 min (pressure buildup ~20 min).
  6. When cooking ends, release pressure immediately. Carefully open the lid and stir.
  7. 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.