Instant Pot Golden Lentil & Spinach Soup
I shared this Instant Pot Lentil Soup recipe nearly two years ago, and it’s been one of my top-most-visited (and top-rated!) recipes ever since. Instant Pot Lentil Soup is the perfect thing to make in your electric pressure cooker – it really is super easy and with that intense cooking environment, the flavors are seriously amped up.
If you received an Instant Pot from Santa, read on for the honest thoughts I was having about mine after I got my own a couple of years ago (along with a handful of tips and tricks). And then break out the lentils, spices, and spinach because this Instant Pot Lentil Soup recipe will be the perfect thing to make first! Add some crusty bread – and a green salad if you like – and you’ve got a seriously comforting wintertime meal.
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Well, we bought an Instant Pot (finally!) a few weeks ago, and as my friend Laurie says, there’s a definite learning curve. While I am growing to really like this herkin’ new appliance that we have exactly zero counter space for, I have to say it is not the most intuitive to operate. Either that, or I’m really dumb. (I suppose it’s a bit of both).
I’ve finally figured out how to both saute and use the manual feature. I’m not sure what the difference is between the manual feature and all the other buttons on there; I tried some of them without much luck.
I have figured out that “On” means it’s warming up and then a number on the screen means it’s actually starting to cook and it’s counting down the minutes left. And then the next number on the screen, which apparently says “LO” and then has two numbers on the right, shows it is done cooking and is now on low heat to keep the food warm. The number then counts back up.
Naturally.
I’ve also come to terms with the fact that “instant” it is not. Yes, actual cooking time for some items like dried legumes is faster – but sometimes you also have to account for sauteeing (right in the pot, which is nifty), and then there’s the warm-up time, which is usually about 10 minutes, plus you need to add the depressurizing time AFTER it cooks if you’re making a recipe that needs it. My guy and I have decided that the “Instant Pot” should actually be called the “Hands-Off Pot,” because while it may not be the fastest ever, it is definitely zero-maintenance once the lid goes on.
Hard-boiled eggs? All they’re cracked up to be, for sure – the peel, indeed, comes clean off with hardly any effort. (I share all about how to make hard-boiled eggs in the Instant Pot here).
Rice cooks up like a champ – a little bit faster than stovetop (yay!) and pretty perfect.
Steel cut oats in the Instant Pot are the bomb. I love how creamy they come out, and I don’t have to keep stirring them.
So, bonus! And then we have this Instant Pot lentil soup with turmeric and spinach and goodness and light (hint: so good).
Shop this pic: Instant Pot 6-quart pressure cooker (similar)
Here’s where the Instant Pot really shines, because while it’s not necessarily intuitive (for me) – or truly instant, for that matter – it does take whole, healthy ingredients and squeeze the most flavor it can out of them. This Instant Pot lentil soup cooks for a mere 12 minutes (not including warm-up time), but it tastes like it simmered all day. Basically, I LOVE THIS SOUP. And, once you know your way around the Instant Pot, it really is super easy to whip up.
I call it “golden” because it sports the current it-food, turmeric, which gives it sort of a golden glow. This really is a vibrant lentil soup both looks-wise and taste-wise – it packs a ton of flavor and nutrition and it’s about the coziest dinner around.
So my take on the Instant Pot? Overall, it’s a yes. Get one, but keep your expectations in check and know there’s a bit of a learning curve. And then make some of this lentil soup.
More Instant Pot Lentil Soup Recipes
- Instant Pot Vegan Herbed French Lentil Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
- Instant Pot Curried Carrot Red Lentil Soup – Another ★★★★★ five-star rated recipe! Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
- Instant Pot Lentil Vegetable Soup. A back-to-basics, hearty, yet full-of-flavor lentil soup with green lentils, carrots, celery, and thyme. Delicious!
FAQs about this Instant Pot Lentil Soup Recipe
Q: I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! I don’t know why that happened!
A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit.
Q: What size Instant Pot are you using?
A: I am using a 6-quart Instant Pot.
Q: How would you edit this recipe for a 3-quart Instant Pot?
A: I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same.
Q: Can I double this recipe?
A: I have tried doubling this recipe and while it cooks up just fine, the flavor isn’t quite as nice. I’m honestly not quite sure why that is, but I’m determined to figure it out!
Q: Can I use other lentils other than brown lentils?
A: Yes! But be prepared to alter your cooking time and know the outcome may be different than what you see in photos. French green lentils would up the time to about 20 minutes. Split red lentils would take more like 8 minutes but they will dissolve as red lentil do.
Q: Can I freeze this lentil soup?
A: Yes, it freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.
Q: Can you make this in a pot on the stove?
I haven’t tried it that way yet, but I’m sure you can – I’d say it should take about 35-40 minutes?
Q: Is it 12 minutes manual on low or high pressure?
A: High pressure.
Instant Pot Golden Lentil & Spinach Soup
A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!
Ingredients:
- 2 teaspoons olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 medium stalk celery, diced (about 1/2 cup)
- 4 medium cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt + more to taste*
- 1/4 teaspoon freshly ground black pepper+ more to taste
- 1 cup dry brown lentils, rinsed well in cold water
- 4 cups low-sodium vegetable broth
- 8 ounces (about 6 cups) baby spinach
Directions:
- Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
- Add the lentils and pour in the broth. Stir.
- Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
- The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
- Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
- Keeps in the refrigerator for about 3 days. Freezes well too!
Cook time includes sautéing and warm-up.
* Update 11/8/19: Based on a handful of reader comments about this soup tasting too salty, I reduced the initial salt amount from 1 teaspoon to 1/2 teaspoon. Please taste and adjust at the end until it’s perfect for you!
Nutrition Information
Yield: Serves 4, Serving Size: 1 1/4 cup
- Amount Per Serving:
- Calories: 134 Calories
- Total Fat: 3g
- Sodium: 580mg
- Carbohydrates: 17g
- Fiber: 8g
- Sugar: 4g
- Protein: 9g
Originally published January 7, 2017. Last updated December 27, 2018.
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When it’s done cooking it doesn’t say LO it is L with zeros. The L is for Lapsed time since cooking ended.
“And then the next number on the screen, which apparently says “LO” and then has two numbers on the right”
It’s not that. It’s the letter ” L” followed by room for 3 digits. It just happens to start at 0:00 and counts up to show you the time since cooking ended. The “L” stands for “Lapsed”. It’s useful for natural pressure release recipes that tell you to wait X minutes before manually venting.
That makes a bit more sense. 🙂 Thanks!
This was delicious! Thanks for providing such a versatile recipe. I made a few adjustments and it came out wonderful.
-Doubled all veggies. (As a result, needed a bit more salt at the end)
-Added a few sliced roma tomatoes and large spoonful tomato paste. Use the saute phase to add the tomato paste with the herbs, and throw in fresh tomatoes along with lentils.
-Used chicken broth (I had been planning to make chicken soup originally).
-Used kale instead of spinach. The stems were a bit tough, so next time I’ll destem the kale and throw the stems in to cook with everything else.
Served with some plain yogurt on top–yum!
Sounds delicious! I love that you made it your own. I think the tomato paste especially sounds fabulous – a bit of umami oomph! Thank you for sharing!
Young lady,
You knocked this recipe out of the ballpark! My ywife and I are so pleased with this, Im going to check out more of your recipes. I’m Canadian American, and she is Brazilian born and raised. I’m a carnivore, she leans towards fish and veggies. At 70 i’m too old to change so quite often we have 2 different meals. I think you might have solved a dilemma !.
Your Lentil with spinach …….WOW
I’m so glad this is a soup recipe you both can enjoy! Thank you so much for sharing. 🙂
Awesome! The instant pot vegan golden lentil spinach soup is my favorite. It’s great to be able to make it right at home, it’s really not as difficult as I thought, thanks for your detailed instruction.
My sons vegan so when he visits I try to have some of this yummy soup on hand. I make w extra veggies, and a large can of diced tomatoes w the sauce. I add extra seasoning to taste, and add lemon at end w spinach. It’s loved by all! Thanks
I am using minced garlic as a spice and after cooking the little minced pieces are clearly visible and it tastes too garlicy, if im not using fresh, is there a way to modify this recipe?
Hmm, perhaps reduce the garlic? I’d try about half the amount and see if that helps. It will probably still be visible but should taste less garlicky! Hope that works better for you.
So deceptively simple, yet so very scrumptious!
You’ve given me just the ticket to make my previously sad bags of pantry lentils happy, Kare.🙂 Excellent way to use what we had on hand in the fridge too: homemade IP chicken & veg stock, plus a handful of slivered deli ham (shamefully omnivorous 😏). Added a quarter tsp of smoked paprika too.
I had only green lentils, and your excellent tip re longer cook time (20 mins) was perfect.
Kare, thanks TONS for sharing this brilliant recipe!
Hi Jennie, I’m so glad you liked this recipe! Thanks so much for coming back and leaving this wonderful review.
No, Kare, thank YOU for the recipe! Just finished licking the spoon from the last serving.
Any further thoughts re why a double batch might not have turned out as nicely for you? Hmmm… puzzling.
Three hungry beasties at my house would have eagerly devoured more. Guess I’ll just need to cook it more often and not get greedy about leftovers. 😁
Excellent recipe. Was so happy to find a lentil soup recipe without tomatoes as I am allergic. Made this week and it was very tasty. Just FYI for anyone interested in 3qt mini adjustments I halved the recipe, used mostly French green lentils (with a some red lentils thrown in to make it creamier) and set to manual pressure for 12 minutes with natural pressure release.
So glad you liked it! Thank you so much for sharing your adjustments. And thanks also for the review!
Thank you so much for sharing this recipe. Utterly delicious! Reminds me so much of the Sri Lankan dahl curry we make, yet so much easier and less prep time. I will be making this again and again.
I’m so glad you liked it! And thanks so much for the review!
I am using sprouted lentils that are black brown and green. How long would you cook for?
Hi Jamie, I’ve never cooked with sprouted lentils, so I’m sorry but I have no idea! I’m assuming they’ll take less cooking time overall – maybe start with half?
Wow wow wow
This is so delicious and so easy! I just made it and can’t wait to serve it tonight for dinner
I could not find brown lentils, so I went with green lentils and cooked it longer, plus I doubled the recipe. This most likely changed the flavor, as I did not care for the flavor. I think the turmeric and cumin was too strong.
I’m sorry this one wasn’t a keeper for you!
I didn’t have any spinach so I used two cups of garden peas and one cup of mixed veg instead and put them in in where you put in the spinach but set it to 0 minutes pressure cooking. I didn’t have any garlic either so I used garlic powder.
This came out so very well and I’m really pleased that I managed to find something to do with the brown lentils that have been in my cupboard for ages!
That sounds delicious!
This was super yummy and easy! It did come out watery but I didn’t measure the broth! Ugh! I also didn’t read the spinach direction right so it got put in for the whole cooking time. In any case, it was delicious and I’ll make it again the right way!
I’m glad it was a hit! Thanks so much for coming back and leaving a review. 🙂