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Lentil soup in white bowl with spoon and striped linen.

Instant Pot Lentil Soup with Curry and Potatoes

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

Course Soup
Cuisine American
Keyword curry, lentil soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 362 kcal
Author The Foodie Eats

Ingredients

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

Instructions

  1. Using sauté setting – add oil to pot, along with onions, celery, and carrots. Cook for about 5 minutes, stirring frequently.

  2. Add salt, sugar, garlic, ginger, vinegar, and curry powder – cook for 1 minute, stirring constantly to fully incorporate curry.

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

  4. Lock lid and cook for 7 minutes at high pressure. Once time is complete, quick-release pressure.

  5. Then add 2 cups of broth and mix well. (This will help stop the potatoes from over-cooking.)

  6. Serve and enjoy!
Nutrition Facts
Instant Pot Lentil Soup with Curry and Potatoes
Amount Per Serving
Calories 362 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 405mg 17%
Potassium 1317mg 38%
Total Carbohydrates 57g 19%
Dietary Fiber 21g 84%
Sugars 6g
Protein 22g 44%
Vitamin A 31%
Vitamin C 18.7%
Calcium 10.4%
Iron 42.2%
* Percent Daily Values are based on a 2000 calorie diet.