Easy Vegan Instant Pot Soup With Lentils & Vegetables

The Instant Pot is all the rage these days, and for good reason! This magical pressure cooking tool enables you to cook rice, beans, lentils, potatoes, soups, and stews faster than ever before.

For instance, cooking brown rice takes 45 minutes on the stovetop, but just 20 minutes in the Instant Pot. If you’re a busy person like I am (aren’t we all?), cutting your cooking time in half is a big deal! Plus, once you have a pressure cooker you can ditch your slow cooker and rice cooker. Yay for fewer appliances cluttering up the kitchen! 

One of my favorite meals to make in my Instant Pot is a hearty vegan soup. Once you learn the basics there is no measuring required and no specific recipe that needs to be followed—you can just dump in whatever veggies, legumes, grains, and spices that you have on hand and go! Make sure there’s plenty of liquid (veggie broth or water with bouillon) and simply set the cooking time to whatever ingredient takes the longest.

For those who are new to the device and are looking for a great vegan Instant Pot recipe to start off with, here you go. My go-to soup recipe!

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Easy Vegan Instant Pot Soup

  • Author: Michelle Cehn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner, Lunch
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan

Description

This lentil and vegetable soup is one of my go-to instant pot meals. It’s very versatile—you’re welcome to swap in your favorite veggies or anything that’s about to go bad in the fridge.


Ingredients

Scale
  • 2 tablespoons of oil (any cooking oil will do)
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 6 cups of water, or more if needed
  • 3 vegetable bouillon cubes
  • ½ cup of green lentils
  • ½ cup of quick-cook barley
  • 4 red potatoes, chopped
  • 1 cup of broccoli florets
  • ½ teaspoon red pepper flakes (if you like it spiiiiicy)
  • 1 teaspoon of oregano
  • ½ cup of diced tomato
  • salt to taste
  • 2 cups of kale, chopped
  • optional: Sriracha for garnish

Instructions

  1. Set your Instant Pot to “Sauté” and add the oil, onion, garlic, carrots, and celery. Allow to sauté until the onions are translucent.
  2. Add the water, bouillon cubes, lentils, barley, potatoes, broccoli, tomato, red pepper flakes, and oregano. Using manual mode, set your Instant Pot to 8 minutes. Release pressure immediately when complete.
  3. Taste and add salt if needed. Stir in the kale and allow to soften in the hot soup for a minute or two before serving.
  4. Serve and garnish with Sriracha (if you like spice).

Keywords: barley, dairy-free, fast, instant pot, lentils, pressure cooker, soup, warm

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Easy Vegan Instant Pot Soup photos taken by Michelle Cehn. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth. Please note that this article contains affiliate links which means shopping through them helps lights on at World of Vegan!

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5 Comments - Write a Comment

  1. Avatar
    Amanda · Edit

    Such a versatile and easy recipe! Great for making in large batches. I personally prefer using French lentils 🙂

    Reply
  2. Avatar
    Marie H. · Edit

    Instant pot soups are the best. So easy to throw together and will minimal cleaning up. This soup is tasty, filling, and cozily warm. Such a great recipe to have as a last minute dinner idea. Hope you’ll love it as much as I do!

    Reply
  3. Beatriz Buono-Core
    Beatriz Buono-Core · Edit

    Feeling super inspired to start using my instant pot more after seeing this recipe! It looks delicious!

    Reply
  4. Avatar
    Andrea · Edit

    I love this instant pot recipe! I recently got one for Christmas so this is so helpful and such a great recipe!

    Reply
  5. Avatar
    Janaye · Edit

    This meal looks so amazing, I am ready to get my instant pot

    Reply

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