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

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 214kcal


  • 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


  • 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!


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.


Calories: 214kcal | Carbohydrates: 35g | Protein: 12g | Fat: 3g | Sodium: 1613mg | Potassium: 833mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1280IU | Vitamin C: 29.5mg | Calcium: 62mg | Iron: 4.9mg