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Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.


Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!


And as Always… Please Pin & Share the Love!

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats


Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats
5 from 2 votes

Pressure Cooker Lentil Soup with Curry and Potatoes

Complete meal in one bowl, with warm and rich flavors.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 351 kcal
Author The Foodie Eats


  • 2 Tbsp. olive oil
  • 1/2 cup yellow onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. sugar
  • 1 Tbsp. garlic minced
  • 1 tsp. fresh ginger grated
  • 1 tsp. green chili pepper de-seeded, finely diced
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. curry powder
  • 1 lb. green lentils
  • 2 medium russet potatoes cut into 1-inch pieces
  • 14.5 oz. can tomatoes petite diced
  • 8 cups chicken/vegetable broth divided


  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, salt, pepper, and sugar - cook for about 5 minutes, stirring frequently.

  2. Add garlic, ginger, chili pepper, vinegar, and curry powder - cook for 1 minute, stirring constantly to fully incorporate curry.

  3. Then add lentils, potatoes, 6 cups of broth, and tomatoes. Mix well.

  4. Close lid and switch Instant Pot setting to manual for 7 minutes at high pressure.

  5. Once time is complete, quick release pressure. Then add 2 cups of broth and mix well. (This will help stop the potatoes from over-cooking.)

  6. Serve and enjoy!
Nutrition Facts
Pressure Cooker Lentil Soup with Curry and Potatoes
Amount Per Serving
Calories 351 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 402mg 17%
Potassium 1264mg 36%
Total Carbohydrates 53g 18%
Dietary Fiber 22g 88%
Sugars 5g
Protein 22g 44%
Vitamin A 31%
Vitamin C 19.3%
Calcium 11.3%
Iron 49.4%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    September 18, 2018 at 10:51 am

    Adding broth, at end of cooking, to stop potatoes from turning into smoosh is a great idea. Glad I found your site. Great recipes and great advise

    • Reply
      Chef Gary
      September 18, 2018 at 5:18 pm

      Thanks! We’re glad you found our site too. 🙂

  • Reply
    December 29, 2018 at 10:26 pm

    I’m making this now, but…7 minutes to cook one pound of dry lentils? I’ve made other lentil dishes in my IP before and it always calls for 15 minutes. Is this a typo?

    • Reply
      December 29, 2018 at 11:09 pm

      No, it’s not a typo. I don’t like when lentils are cooked to mush. With this method, they will keep a little texture.

  • Reply
    Carol C Papas
    January 12, 2019 at 6:55 pm

    7 minutes is perfect. I loved the recipe. Highly personal modification would be a few more potatoes. I halved small gold potatoes, trying to create the equivalent of 2 medium russets. I will double next time. But, it is delicious. Perfect spice level, nice broth to lentil ratio and super easy.

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