Instant Pot Lentil Soup with Squash
This Instant Pot lentil soup with squash is quite possibly the coziest and flavorful soups for this season.
It is chock full of veggies and I didn’t intend on doing this (because I don’t create recipes specifically for dietary restrictions even though I try to be cognizant of it), it is allergen-free, vegan, and vegetarian friendly!
I had a bunch of vegetables leftover from a Friendsgiving I hosted a couple weeks ago and instead of letting them go bad, they went into this Instant Pot lentil soup!
It is the perfect way to repurpose leftover ingredients and you get a deliciously flavorful, comforting soup out of it.
Trust me, once the temperature dips even more, you’ll be glad you have this Instant Pot lentil soup in your arsenal.
ALSO! Who doesn’t love quick meals thanks to your Instant Pot/pressure cooker?
This Instant Pot lentil soup comes together in less than 30 minutes. It takes only 8 minutes to cook but you gotta wait a bit for it to come to pressure, but even then, most of the time cooking lentils takes way longer than 30 minutes!
What is an Instant Pot?
An Instant Pot is basically a glorified pressure cooker.
You technically don’t need an Instant Pot if you have one of those old school stovetop pressure cookers but the technology on the Instant Pots are pretty nice and they’re multifunction.
Can I make this Instant Pot lentil soup in the slow cooker?
I personally haven’t tried it that way but you can make this in the slow cooker probably for 4-6 hours on low and 2-3 hours high.
Can I make this on the stovetop?
Yes. It might take maybe 45 minutes, I’m guessing?
To be honest, I’ve only made lentils in the Instant Pot so my timing may be a bit off for stovetop.
Can I use a different bean?
You can, but it’ll likely take longer to cook if they’re dried larger beans.
Can I use canned lentils or canned beans?
What other vegetables can I add to this?
Other root vegetables would be great in this, but if you are adding more delicate vegetables, keep them at bigger chunks and/or add once the soup is done and use the residual heat to cook it.
Can I add some meat to the soup?
Other bean soup recipe ideas:
Instant Pot Lentil Soup with Squash
- 2 ½ cups vegetable stock
- 1 ¼ cups dried lentils
- 1 ½ cups butternut squash, cubed into 1-inch pieces
- 4 large carrots, cut into large 2-inch pieces
- 4 stalks of celery, cut into large 2-inch pieces
- 1 medium onion, quartered
- 1: 15- ounce can diced fire-roasted tomatoes
- Salt and pepper, to taste
- Handfuls of chopped lacinato kale (or dinosaur kale)
- Add vegetable stock and dried lentils into the insert of the Instant Pot and stir.
- Add the butternut squash, carrots, celery, and onion in. Stir.
- Dump the tomatoes (including the liquid) on TOP of all the ingredients, DO NOT STIR. Let it just sit on top of everything.
- Make sure vent is turned to sealing. Press the soup button on the Instant Pot and adjust time to 8 minutes. Alternatively, you can press manual, and make sure it is set to high pressure and adjust time to 8 minutes.
- Once soup is done, do a manual release by flipping the vent to venting.
- Add in the kale and the residual heat will wilt and cook it.
- Season with salt and pepper, to taste. Enjoy with your favorite crusty bread!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.