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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


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.


  • 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


  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