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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

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!
4.50 from 6 votes
Prep Time: 15 minutes
Cook Time: 8 minutes
Time for Instant Pot to pressurize: 10 minutes
Total Time: 33 minutes
Servings: 2
Author: Julie Chiou
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Ingredients 

  • 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
  • 15 ounce diced fire-roasted tomatoes
  • Salt and pepper, to taste
  • Handfuls of chopped lacinato kale (or dinosaur kale)

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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!

NUTRITION FACTS

Serving: 1 Serving | Calories: 342 kcal | Carbohydrates: 84 g | Protein: 25 g | Fiber: 32 g | Sugar: 16 g

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.

Course: Soup
Cuisine: American
Keyword: butternut squash, carrots, instant pot, kale, lentil, pressure cooker, tomato
Recipe Rating




Victor

Thursday 17th of November 2022

Really not sure what I did incorrectly (I followed the instructions for 4 servings; IP) and got the food burn error numerous times. Thought I didn’t mix it well, so I deglazed and tried again. Got another food burn error, so I took half out thinking that the veggies were too heavy for the lentils. Deglazed and tried once again, and still got the food burn error. So sad; Uber eats time.. 😿

Julie Chiou

Monday 21st of November 2022

hey Victor, sorry to hear your troubles with this. so you aren't to mix the tomatoes in...just plop it on top b/c for some reason, tomatoes give instant pot burn errors.

Tee

Wednesday 17th of November 2021

Was delicious! We substituted crushed tomatoes for the fire roasted tomato. Added fresh herbs and use spinach instead of kale. Perfect meal for a cold night!

Randa

Tuesday 13th of October 2020

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!

Christina W

Monday 23rd of March 2020

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

Roger Perrault

Tuesday 17th of December 2019

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!