This hearty Instant Pot lentil soup with potatoes is SO comforting and full of flavor! Basically, if the word “nourishing” was a soup, this soup would be it.

The key to deep, rich flavor and a thick, nourishing soup? Fresh herbs, tender red potatoes, and a giving some of the soup a quick puree after cooking, then stirring it back in.

A spoonful of Instant Pot French Lentil Soup with Herbs & Red Potatoes is scooped out of a stoneware bowl

It’s thick, rich, full of flavor, and so so delicious.

Table of Contents

The Story Behind the Recipe

Pretty much as soon as the Thanksgiving leftovers were gone, I found myself obsessing over lentil soup. Something about the healthy + the hearty appealed to me – and, of course, even better when made in the Instant Pot.

As it turns out, Instant Pot lentil soup hasn’t only been on my mind – it’s been on others’ minds as well. This Instant Pot golden lentil soup was the most-viewed recipe on Kitchen Treaty last week. It’s officially a good time for lentil soup!

Never one to leave well enough alone, I decided it was time to come up with another recipe. This one, loaded up with red potatoes, fresh thyme, and heady fresh tarragon, is so thick and hearty it’s almost more of a stew than a soup. Either way, it’s absolutely comforting and satiating and full of flavor and it’s a new fave.

A bowl of Instant Pot French Lentil Soup with Herbs & Red Potatoes with veggies and onion in the background

Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup

Electric pressure cookers, otherwise known as Instant Pots or “Instapots,” make the BEST lentil soup! The high pressure environment really brings out all of the flavors – basically a forced mingling of the ingredients.

As an introvert, the idea of forced mingling makes me cringe. But as an Instant Pot lentil soup lover, I’m for it!

I love lentil soup in the Instant Pot so much I’ve now created four different Instant Pot lentil soup recipes. Can’t stop won’t stop! Or something like that.

Ingredients for Instant Pot Herbed French Lentil & Potato Soup

Ingredient Notes:

  • French green lentils: I love French green lentils (also known as lentilles du Puy) – unlike some varieties of lentils, they keep their shape marvelously when cooked and hold up to what the Instant Pot dishes out. They also taste just a bit different than your average lentil – a bit more earthy, I suppose. Hearty. Rustic. Delicious.
  • Olive oil: For sautéing the veggies.
  • Onion, carrot, & celery: The classic mirepoix, these three veggies provide the delicious flavor base for this Instant Pot French Lentil & Potato Soup.
  • Garlic: Two cloves, minced.
  • Vegetable broth: Buy it at the store or make your own veggie broth in the slow cooker (I save my scraps and make it about once per month, it’s perfect!)
  • Red potatoes: I like red potatoes in this soup, but Yukon Gold would be another solid choice.
  • Tarragon, parsley, and thyme: Tarragon adds a unique, delicate, almost citrus flavor to this soup. Parsley and thyme add herbaceous and earthy notes.
  • Salt & pepper
  • Lemon juice: Just 1-2 tablespoons, so one small lemon should do just fine.
A top view of a three white bowls full of Instant Pot French Lentil Soup with Herbs & Red Potatoes with a striped napkin in the background

How to Make It

  1. First, set your Instant Pot to “saute” and saute the onion, carrots, and celery. Then add the garlic and saute for another minutes.
  2. Add the broth, potatoes, lentils, herbs, salt, and pepper.
  3. Stir and place the lid on the Instant Pot. Set the timer for 10 minute.
  4. Quick-release the soup and let all of the steam escape.
  5. Remove the thyme stems.
  6. Transfer two cups of the soup to a blender and puree it. Add the puree back to the main pot and stir it in.
  7. Stir in the lemon, taste, and add more salt and pepper if you’d like.
Sauteeing veggies for Instant Pot French Lentil Soup with Herbs & Red Potatoes in the Instant Pot
Instant Pot French Lentil Soup with Herbs & Red Potatoes in the instant pot
Making Instant Pot French Lentil Soup with Herbs & Red Potatoes in the Instant Pot
Blending a portion of Instant Pot French Lentil Soup with Herbs & Red Potatoes in the blender
A ladle scoops Instant Pot French Lentil Soup with Herbs & Red Potatoes into a stoneware bowl.

Tip for Success

  • Don’t skip the lemon juice! It really helps brighten up those herbal flavors.

I hope you love this Instant Pot Herbed French Lentil Potato Soup as much as we do! It’s so hearty and nourishing and the leftovers are even better the next day.

Instant Pot French Lentil Soup with Herbs & Red Potatoes with an instant pot and veggies in the background and gold spoons in the foreground

More Instant Pot Lentil Soup recipes:

5 from 1 vote

Instant Pot Herbed French Lentil & Potato Soup

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Author: Kare
Yield: 6 cups
This rib-sticking lentil soup whips up quickly and easily right in your Instant Pot. With red potatoes + fresh thyme and tarragon and finished with a squeeze of lemon, it's creamy, hearty, and full of flavor. A new fave around here!
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (diced (about 1 cup))
  • 2 medium carrots (peeled and diced (about 1/2 cup))
  • 1 stalk celery (diced (about 1/4 cup))
  • 2 medium cloves garlic (minced)
  • 4 cups low-sodium vegetable broth
  • 1 pound red potatoes (cut into 3/4-inch dice (about 3 cups))
  • 1 cup French green lentils (rinsed)
  • 2 tablespoons fresh minced tarragon
  • 2 tablespoons fresh minced parsley
  • 4-5 sprigs fresh thyme
  • 1/2 teaspoon kosher salt + more to taste
  • 1/8 teaspoon freshly ground black pepper + more to taste
  • 1-2 tablespoons lemon juice (from about 1/2 of a lemon)

Equipment

  • Instant Pot

Instructions

  • Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
  • Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 10 minutes.
  • The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
  • When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended – it results in a creamy, extra-hearty soup).
  • Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.

Nutrition Facts

Serving: 1cup, Calories: 225kcal, Carbohydrates: 38g, Protein: 12g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Sodium: 227mg, Potassium: 513mg, Fiber: 13g, Sugar: 4g, Vitamin A: 3648IU, Vitamin C: 15mg, Calcium: 70mg, Iron: 4mg

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