I use a lentil blend that’s often called autumn blend for my Vegan Instant Pot Lentil Vegetable Soup. The yellow split peas and red lentils in the blend “melt” into the soup making it extra thick.
You can make it using all plain brown lentils, it just won’t be as creamy.
Instant Pots Make Great Soup!
If you’re new to Instant Pots, soup is a great place to start. There’s already extra liquid involved and that gives you a lot of wiggle room for a great first cooking experience.
Plus soup is very forgiving. Don’t have carrots? Use parsnips or sweet potatoes. Don’t have the lentil blend? Use plain ones or the varieties you have on hand!
What is an Instant Pot?
It’s a brand of electric multi-cooker. It can pressure cook, slow cook, saute, cook rice, porridge and make homemade vegan yogurt too.
I love mine and use it for cooking staples like beans, rice, and oatmeal. It’s great for soups and stews too and I keep stretching the boundaries as I experiment.
I got my first one about a year ago. Any newfangled slow cooker is a shiny object that I want. In fact, I just got the Instant Pot Pro and love it.
If you don’t have an electric pressure cooker already, I’d recommend a DUO. You can get help to pick out the right size and model for you on Which Instant Pot is Right for You page.
I had been thinking about giving pressure cooking a go and this seemed like an easy way to try it out. Spoiler – it was!
If you are an IP newbie be sure to read Learn the Most Used Instant Pot Buttons, to get a better handle on what all that stuff on the front of your appliance means.
What is autumn lentil blend?
It’s a blend of various lentils that create a wonderful texture. Some of the split lentils melt into the soup and make it creamy. Others stay solid and add texture.
A long time ago I found this in the bulk section of Whole Foods, but like many good things, this came to an end.
But you can get it on Amazon, and I find an organic blend at my local Indian market.
Can I just use regular lentils?
You sure can. This is your soup and I’m all for you using what’s in your pantry right now. Use plain brown lentils, French lentils, or black Beluga ones if you need to.
I would add some extra potato or some sweet potato to mash in the soup before serving to give it the creamy feeling it might be missing.
How to make lentil vegetable soup
It’s so easy to make this soup. Just saute the onion and garlic, then add in the rest and cook on high pressure.
Want to make it even easier? Use onion powder and garlic powder and you can skip the saute all together.
More Recipes to Try
- Instant Pot Lentil Soup with Winter Squash and Beluga Lentils
- Instant Pot Refried Mayacoba Beans
- Easy Instant Pot Corn Chowder
- Vegan Instant Pot Bouillon with No Added Salt or Oil
- Instant Pot Black Lentils and Forbidden Rice with Cauliflower and Butternut Squash
- Instant Pot Scalloped Potatoes No Oil
Vegan Instant Pot Lentil Vegetable Soup
Equipment
Ingredients
FOR THE SAUTE
- 1 small onion minced
- 1 clove garlic minced
FOR THE SOUP
- 1 medium potato peeled and cubed
- 1 small sweet potato peeled and cubed
- 2 medium carrots cubed
- 1 cup lentil blend autumn blend, pachraya massoor, or mix of yellow split peas, red lentils, Beluga lentils and brown lentil
- 5 cups water
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon rosemary powder or 1 teaspoon dried whole rosemary
AFTER COOKING
- 1/4 cup nutritional yeast
- salt and pepper to taste
Instructions
- Turn on the Instant Pot and use the saute function. Add some water, then water saute the onion until translucent. Add the garlic and saute a minute or two more.
- Turn off the saute function and add all the soup ingredients. Put the lid on and make sure the vent is closed. Press the manual button and set to cook for 10 minutes.
- Once the cooking time is over, allow it to release the pressure naturally. You’ll know when you can open the lid because the little silver dot will no longer be up.
- Stir in the after cooking ingredients and serve yourself a big bowl. I like to have a big piece of crusty bread with it.
Becky Striepe says
Ooh this is a perfect fall supper. I love how packed with veggies it is!
Dianne says
It’s cold and dreary here today. I could really go for a bowl of this right now!
Kortney says
That looks like such a perfect warming and filling soup! A lot of times I feel like I need more than just a bowl of soup to be full, but this looks like it checks all the boxes.
Yum!
Jules Shepard says
Lentil soup is a favorite of mine and I’m always looking for new recipes! This looks fantastic!
jenna | the urben life says
This soup contains all my fave ingredients! I need to get more comfortable using my IP, gotta try this recipe out 🙂
Kelly says
I love my Instant Pot. And I love that I now have a new recipe to try out. Looks great.
Cassidy @ Cassidy's Craveable Creations says
I LOVE my instant pot! This looks like the perfect winter soup, looks great 🙂
Cadry says
This sounds so cozy & warming. Definitely a hearty winter soup!
Cmoore says
Sounds delicious. Can you tell me the purpose of the “water sauté” since it doesn’t sound like you’re actually trying to develop any color on the onions & garlic?
Kathy Hester says
That is for people who are avoiding oil for medical reasons. You can always saute in oil if you use oil. While the water saute doesn’t create any color, it does soften the onions.
Colleen says
Thanks for hosting an instant pot site – really appreciate the recipes!
Kathy Hester says
<3
Laurie Megna says
Just made this. Absolutely delicious! I will definitely make it again-soon.
JoAnn says
OMG good!!! We’re shut-ins just like 3/4 of this 3rd rock from the sun. I decided we needed a comfort cozy meal while dealing with the Covid-19. This was perfect! Cozy, warming, and oh so tasty! Topped with Mexican pickled red onions and come vegan shredded cheddar.
CWlaz says
Made this today — it is fantastic! The combination of the herbs provide for a wonderful base flavor for the soup!
Had some vegetable broth in an open container in the ridge, so used it for about half of the water.
So easy to prep – just chopping some veggies, and measuring the ingredients. We will be making this often!
Absolutely a 5-star recipe!
Barbie says
I\’ve now made this twice, both times using a quarter cup each of yellow split peas, brown lentils, red lentils and beluga lentils. The second time I added in two cups of kale with the nooch. This si going to my go-to meal this whole winter. I can\’t believe how warming and filling it is!
Robin says
What ratio of lentils/legumes can be substituted for the blends, which are currently unavailable?
Kathy Hester says
You can use any ratio depending on what’s in your pantry. It’s a mix of yellow split peas, red lentils, Beluga lentils and brown lentils. But honestly you can use just plain old lentils.
I’ve been able to find them in some Indian markets, but you if you want an exact ratio I would do 1 part each of yellow split peas, red lentils, Beluga lentils and brown lentils.
In the end you can use all brown lentils with maybe a cup extra potatoes to mash and replicate the texture of the mixed lentils melting in the soup.