Instant Pot Sweet Potato Lentil Soup

This sweet potato lentil soup is cozy, nourishing and super easy to make in the Instant Pot. It's one of those soups that will warm you up instantly on a cold day while also being a delicious treat!

Looking for an excuse to break out your Instant Pot and make a batch of cozy soup? Look no further! This sweet potato lentil soup is made with just a handful of simple ingredients and packed with nourishing goodness.

This is a hearty and flavorful soup that's perfect for a cold winter's day. And when made in the Instant Pot, it's quick and easy to prepare, and you can have it on the table in just over half an hour.

The soup is budget-friendly and freezer-friendly, too, so you can make a big batch and freeze individual portions. That's lunch sorted for those busy days!

I like to serve the soup with air-fried chickpeas on top for extra crunchiness and texture. Crusty bread is another great option!

Why you'll love this Instant Pot sweet potato lentil soup

• It's quick and easy to make in the Instant Pot. Just throw all the ingredients in, set the timer, and let the Instant Pot do the work for you.
• It's budget-friendly and freezer-friendly, making it a great option for meal prep or using leftover ingredients.
• It's packed with nutrients and has a creamy, comforting texture that will satisfy your hunger and warm you up on a cold day.

Ingredients and substitutions

Coconut oil - I like to use coconut oil in this coconut sweet potato lentil soup, but you can substitute it with olive oil, avocado oil or canola oil.

If you prefer to cook without oil at all, saute your veggies in some vegetable broth or water instead.

Red onion - Red onions have a slightly sweet and mild flavor compared to white or yellow onions and are just perfect in this soup.

Carrot - I like to dice the carrot small so it blends in the soup, but you can do larger chunks if you like.

Garlic and ginger - Use fresh garlic and ginger if possible for the best flavor. Fresh garlic and ginger have a more pungent and vibrant flavor than pre-peeled or pre-chopped varieties.

If you don't have any fresh aromatics, you can substitute with a ginger paste instead.

Spices - I used a mix of ground cumin, ground coriander, chili powder and chili flakes in this sweet potato and red lentil soup.

To make it fiery, add some red chili flakes or cayenne pepper.

Sweet potatoes - Peel the sweet potatoes and cut them into 1-inch cubes before adding them to the soup.

Red lentils - Split red lentils are smaller and quicker to cook than whole lentils, so they don't need to be soaked.

They have a soft texture and tend to break down easily, which can help to create a creamy consistency in your soup.

Split red lentils are a good source of plant-based protein and are high in fiber, so they're just perfect for a hearty, nutritious soup.

Vegetable stock - Use low-sodium vegetable stock as needed.

Coconut milk - Using full-fat coconut milk will make this soup extra creamy.

Kale - You can substitute kale with spinach, collard greens or swiss chard if you're not a fan of kale.

Lime juice - This is optional, but I love it because it balances out the soup and adds a refreshing burst of flavor.

How to make sweet potato lentil soup

Set the Instant Pot to "Sauté" and add the coconut oil. Once the oil is melted, add the red onion and carrot and sauté for 3-4 minutes.

Stir in the garlic and ginger and continue to cook for another minute, then add the tomato paste and water. Stir to combine.

Add the ground cumin, ground coriander, chili powder and chili flakes and stir to combine. Turn off the "Sauté" function."

Add the sweet potatoes, red lentils, vegetable stock and coconut milk and stir to combine.

Place the lid on the Instant Pot, set the valve to "Sealing," and set the pressure to "High" for 5 minutes.

Once the timer has gone off, allow the pressure to release naturally for 15 minutes, then turn the valve to "Venting" to release the rest of the pressure.

Add the kale and lime juice and place the lid ajar for 2-3 minutes until the kale has wilted.

Adjust the seasoning and serve with your favorite crusty bread.

Leftovers and storage

• To store leftover lentil soup in the fridge, let it cool to room temperature then transfer it to an airtight container. It will last in the fridge for up to 5 days.
• To reheat, place the desired amount of soup in a pot on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• To freeze leftover vegan lentil soup, let it cool to room temperature before transferring it to an airtight container or freezer bag. The soup will last in the freezer for up to 3 months.
• To thaw, place the frozen soup in the fridge overnight or place the container in a pot of warm water until thawed, then reheat on the stove or in the microwave.

Recipe notes and tips

• You can use pre-cut sweet potatoes instead of cutting them yourself to save time. Frozen sweet potato cubes also work well in this soup.
• If you prefer a smooth sweet potato soup, you can use an immersion blender to blend it until it reaches your desired consistency.
• Add a diced apple or a teaspoon of curry paste to the soup for extra flavor.
• If you want to add protein to the soup, stir in a can of drained and rinsed chickpeas or a cup of cooked quinoa.
• To make the soup more filling, serve it with crusty bread or a handful of roasted chickpeas on top.

If you liked this Instant Pot sweet lentil soup, you might also like some of my other easy vegan recipes in the Instant Pot:

• Instant Pot Ratatouille
• Instant Pot Sweet Potato Curry
• Vegan Instant Pot Creamy Pasta
• Instant Pot Red Lentil Soup
• Instant Pot Coconut Curry Lentil Soup

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