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!
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.
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 Ingredients
- 1 Tablespoon avocado oil
- 1 small onion
- 3 - 4 sweet potatoes, cubed
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 Tablespoon dried basil
- 4 cups vegetable stock
- 16 ounces tomato sauce (1 jar)
- ¼ cup white cooking wine
- 1 cup uncooked lentil beans
- 2 cups frozen vegetable blend (peas, carrots, corn, beans)
- 1 cup fresh spinach (optional)
How to Make Instant Pot Vegetable Soup
Step 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.
Step 2: Lock lid, flip the valve to "Sealing" and set to for 12 minutes on "Manual" high pressure.
Step 3: When finished and Instant Pot beeps, flip valve to "Venting" and let steam quick release.
Step 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 Variations
This recipe has so many options for variations. You can add or omit any vegetables or spices you want. You can also add black, red, or white beans if you desire! I love this recipe for its versatility.
How to Serve Instant Pot Vegetable Soup
This instant pot vegetable soup pairs so well with a sourdough bread, wheat bread, or pita chips. You can also top it with your favorite vegan cheese and/or gluten-free vegan bread crumbs.
How to Store and Reheat
Store your vegetable soup in an airtight container in the fridge for 3 - 4 days. You can also freeze this soup for up to 3 months.
Using an instant pot makes cooking your vegetables super quick and simple. With this recipe, your vegetables will be totally cooked in 12 minutes.
Yes! You can freeze vegetable soup for up to 3 months.
Absolutely! You can add or omit any vegetables. Carrots, celery, and kale are a great addition. Let me know below what you added!
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.
Like this recipe? Try these, too!
Creamy Carrot Soup with Ginger + Coconut Milk (Vegan)
Butternut Squash Soup with Apple (Vegan)
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 class that teaches you how to confidently and efficiently use your Instant Pot pressure cooker.
Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)
Ingredients
- 1 tablespoon avocado oil
- 1 small onion chopped
- 3-4 small sweet potatoes cubed
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon dried basil
- 4 cups vegetable stock
- 16 oz tomato sauce (1 jar)
- ¼ cup white cooking wine
- 1 cup uncooked lentil beans
- 2 cups frozen vegetable blend peas, carrots, corn, beans
- 1 cup fresh spinach optional
Instructions
- 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.
- Lock lid, flip the valve to "Sealing" and set to for 12 minutes on "Manual" high pressure.
- When finished and Instant Pot beeps, flip valve to "Venting" and let steam quick release.
- Allow soup to rest for 2-3 minutes. Stir in fresh spinach if desired. Serve while warm with favorite toppings or bread. Enjoy!
lauren Voight says
I made this soup and wow, so good! I had two littles ones pulling on me and asking for things but it still felt so easy. Both my 1 year old and 5 year old finished their entire bowl of soup. A major win for us! This will be in our regular rotation.
The Butter Half says
Thanks so much for sharing, Lauren! Glad you loved it!
Yazzie Abby says
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!
The Butter Half says
I am glad you liked it! These types of comments are the best. We have a Vitamix too, and that's a great idea! Thanks for such a great review.
Yazzie Abby says
My pleasure 🙂
Donna says
The vodka sauce has dairy in it so not vegan. Would have to sub in a different tomato sauce to make vegan.
The Butter Half says
Hey Donna! I added the Classic Red tomato sauce as an option, which is vegan. Hope you try it!
T. ORahood says
The picture shows green beans in it, but they aren't in the soup? I would love to add them.
The Butter Half says
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!