Instant Pot Lentil Soup with Squash

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    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!

    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!

    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!

    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.

    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!

    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?

    No!

    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!

    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?

    Absolutely!

    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!

    Other bean soup recipe ideas:

    Instant Pot Curried Coconut Lentil Soup

    Instant Pot Sausage and Herbed White Bean Soup

    Creamy White Bean and Bacon Soup

    Butternut Squash White Bean Kale Soup

    Slow Cooker Smokey Ham and Split Pea Soup

    Lentil Vegetable Soup

    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year! #instantpot #pressurecooker #instantpotrecipes #soupseason #soupson #souprecipe #lentils #lentilrecipe
    5 from 4 votes
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    Instant Pot Lentil Soup with Squash

    A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!
    Prep Time: 15 mins
    Cook Time: 8 mins
    Time for Instant Pot to pressurize: 10 mins
    Total Time: 33 mins
    Course: Soup
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2
    Calories: 342kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    Ingredients

    • 2 1/2 cups vegetable stock
    • 1 1/4 cups dried lentils
    • 1 1/2 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)

    Instructions

    • 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!

    Notes

    Nutrition Facts
    Instant Pot Lentil Soup with Squash
    Amount Per Serving (1 Serving)
    Calories 342
    % Daily Value*
    Carbohydrates 84g28%
    Fiber 32g128%
    Sugar 16g18%
    Protein 25g50%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
  • 5 Comments
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  • Patty says:

    Came home last night tired and cold and had no idea what to cook for dinner. Opened IG and saw this recipe and realized I had everything on hand. Everything came together quickly. So hearty and perfect for a cold day. Had leftovers over lunch. Definitely making this again. Thanks, Julie!

    • Julie Wampler says:

      so happy to hear this!!! thank you!

  • Roger Perrault says:

    The recipe did not specify what type of lentils to use so I used a soup mix of different lentils. I followed everything to the letter except that I added Kosher salt rather than salt at the end. When I completed the process, I felt that there was not enough liquid and the lentils had become more of a dahl. I added two cups of stock. The soup was wonderful. I would add that I just got the smart cooker and yours was my initial outing. Many thanks!

  • Christina W says:

    YAS YAS YAS!! Made this tonight and it was amazing! I don’t have an instapot so I made it on my stove. It DID take 40 min. The only differences I had done were: sautéed the onions, added 3 cloves of diced garlic, and 8 cups of vegetable broth. Beautiful flavor and clean eating! I put minimal salt and pepper. WONDERFUL recipe and highly recommend. So amazing with crusty bread

  • Randa says:

    I had all the ingredients needed except the greens but this dish turned out amazing! Such a healthy comfort food for a breezy fall day! Thanks for sharing!

  • 5 Hassle-Free Ways to Simplify Mealtime