An easy 30 minute dinner, this pressure cooker lentil soup is pure comfort food!

Pressure Cooker Lentil Soup

Cozy up with a big bowl of pressure cooker lentil soup when the weather is cold outside. It's so easy to make and ready in no time!
Course Main Course
Cuisine Traditional
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Author Nora Rusev


  • 2 tablespoons olive oil
  • 2 yellow onions chopped
  • 3 cloves garlic sliced
  • 5 ounces thick bacon OR ham diced
  • 5 medium carrots diced
  • 1/2 small celery root diced (or use additional potatoes)
  • 4 celery stalks sliced
  • 4 medium potatoes diced
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/4 tsp ground black pepper
  • 2 cups brown lentils
  • 10 cups chicken broth OR water if using water, add 1-2 teaspoons salt
  • optional herbs: 4 sprigs thyme, 1 sprig rosemary, 2 bay leaves, 3 juniper berries


  • Cook the vegetables: Heat the oil in a stovetop pressure cooker over medium high heat (or in an electric pressure cooker on the sauté setting). Cook the onion, garlic and pork belly for 2 minutes, stirring often. Add the remaining vegetables and cook for 1 minute. Stir in the tomato paste, Italian seasoning, paprika, cumin and black pepper and cook for 1 minute again.
  • Pressure-cook the soup: Add all remaining ingredients to the pressure cooker. Close the lid and let the cooker to come to high pressure. Cook the soup for 10 minutes (12 minutes in an electric pressure cooker).
  • Blend part of the soup: Quick release the pressure and allow the soup to cool for 5 minutes. Remove about 1 cup of liquid and 1 cup of lentils/veggies and blend until smooth. Stir back into the soup.
  • Check for seasoning: Check the soup for seasoning and add a little salt and/or a dash of lemon juice if you feel like it needs a lift.