Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)

If you’re in need of a heart and warming meal, especially during the cold winter months, make this Instant Pot vegetable soup with sweet potatoes and lentils. Because we all need healthy comfort food!

Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)

You Must Make This Instant Pot Vegetable Soup ASAP!

Many soup recipes call for flour and tons of meat, but I am in the mood for more hearty, plant-based recipes lately. This one is thick and filling, because lentils are a fabulous source of plant protein. We’re talking 9 grams of protein per cup! And in case you aren’t obsessed with the ins and outs of nutrition (it’s okay, I wasn’t into that kind of thing until last year), protein is what keeps you full. (Yes, that’s why you are still starving after eating an entire bag of chips.)

Translation: if you want to feel more satisfied after meals, eat foods that are high in protein. And you don’t need to be afraid of carbs—whole grains, fruits, and vegetables are key. That really is the magic secret. You’re welcome.


Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free) | instant pot soup recipes, pressure cooker soup recipes, healthy soup recipes, vegan soup recipes, gluten-free soup recipes, homemade vegetable soup || The Butter Half via @thebutterhalf #instantpotrecipes #vegetablesoup #glutenfreesoup

The Secret Ingredient for Flavorful and Hearty Vegan Soup!

Drum roll, please…

Sweet potatoes and quality tomato sauce! Yes, friends. It really is that simple. I recommend this sauce for this Instant Pot vegetable soup. It’s an easy way to use those canned jars in your pantry. Who knew they aren’t just for spaghetti? 😉

For more easy recipes using tomato sauce, check out my Instant Pot turkey chili recipe and this cheesy baked pizza dip recipe.

Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)

Tips for maximizing flavor when cooking in an Instant Pot

The Instant Pot has a great saute function on it where you can brown your onions and garlic to release the flavor. That’s my number one tip for getting highly flavorful soup without having to simmer it for hours. I know that’s a big complaint for a lot of people who aren’t keen on using the pressure cooker, but I promise, it makes a big difference! Don’t skimp on getting those bits nice and brown.

To do so, simply press the “Saute” button, and cook your onions in avocado oil. This is the main cooking oil I use because it is a great source of healthy fat for cell health, it’s light, and holds high heat well.

Are you ready to dive into this recipe? It only takes 12 minutes to cook in the Instant Pot and you only have one pot to clean! That’s called winning at life.

Click the video below to see how to make this Instant Pot vegetable soup in action!

One more thing! If you are wanting more Instant Pot recipes, or need to learn more about how to use your pressure cooker, sign up for my Instant Pot Palooza emails! I offer an Instant Pot class that teaches you how to confidently and efficiently use your Instant Pot pressure cooker.

Grab the recipe below and enjoy!

Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)

This Instant Pot vegetable soup with sweet potatoes and lentils is sweet, savory, and hearty. Made with wholesome, clean ingredients, this easy soup recipe is vegan and gluten-free.
Course Soup
Cuisine American
Keyword easy dinner recipe, Instant Pot, instant pot lentil soup, instant pot vegetable soup, vegan recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 servings
Calories 214 kcal


  • 1 tablespoon avocado oil
  • 1 small onion chopped
  • 3-4 small sweet potatoes cubed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon dried basil
  • 4 cups vegetable stock
  • 16 oz tomato sauce (1 jar)
  • 1/4 cup white cooking wine
  • 1 cup uncooked lentil beans
  • 2 cups frozen vegetable blend peas, carrots, corn, beans
  • 1 cup fresh spinach optional


  1. Press "Saute" button on Instant Pot. Add avocado oil. Pour in onions and sweet potatoes. Cook 3-4 minutes until fragrant. Press "Keep Warm/Cancel" button, and stir in salt, pepper, and basil. Pour in vegetable stock, tomato sauce,  wine, lentil beans, and frozen veggies.

  2. Lock lid, flip the valve to "Sealing" and set to for 12 minutes on "Manual" high pressure.
  3. When finished and Instant Pot beeps, flip valve to "Venting" and let steam quick release.
  4. Allow soup to rest for 2-3 minutes. Stir in fresh spinach if desired. Serve while warm with favorite toppings or bread. Enjoy!

Recipe Notes

The flavor develops more over time, making this an ideal leftover. Store in an airtight container for up to 1 week, or freeze for meal prep.

Nutrition Facts
Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)
Amount Per Serving
Calories 214 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 1613mg 67%
Potassium 833mg 24%
Total Carbohydrates 35g 12%
Dietary Fiber 14g 56%
Sugars 10g
Protein 12g 24%
Vitamin A 25.6%
Vitamin C 35.8%
Calcium 6.2%
Iron 27.1%
* Percent Daily Values are based on a 2000 calorie diet.

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    • I simply used the frozen veggie mix, which includes carrots, corn, green beans, and peas. I also mixed in fresh spinach into my bowl of soup after cooking. It’s an option mentioned in the recipe. 🙂 Hope you like it!

  • I am new to the Instant Pot and was looking for an easy and flavorful red lentil soup recipe. This fit the bill perfectly. I followed the direction exactly and used my immersion blender at the end and it was fantastic. This will be on my regular rotation. Can’t wait to check out some of your other recipes.I pretty much followed the recipe except that I added some spinach we needed to use to the blender (we have a Vitamix). This soup was so delicious! The curry and ginger added the right amount of punch. I will make this again–a great recipe for the Instant Pot!