THE RECIPE JOURNAL · Main Course
Fast Lentil and Rice Soup Using the Instant Pot®
This hearty soup comes together quickly and is perfect for busy weeknights when you want something warm and comforting. With simple ingredients and the Instant Pot®, you’ll have a nutritious meal ready in no time.
FROM THE KITCHEN • Fast Lentil and Rice Soup Using the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the lentils and rice in cold water for at least half an hour. Once they’ve soaked, give them a good rinse and drain well, then set them aside.
02
Step 2
Turn your Instant Pot to the sauté setting and add a splash of oil. Toss in the chopped carrots, celery, and onion, cooking until they’re nicely softened—about 5 to 7 minutes. Next, stir in the coriander, salt, thyme, rosemary, pepper, and chili powder to bring everything together.
03
Step 3
Add the drained lentils and rice to the pot, then pour in the water and sprinkle in the lemon zest. Secure the lid and set the Instant Pot to cook at high pressure for 12 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.
04
Step 4
When the cooking time is up, let the pressure release naturally for 5 minutes before carefully opening the lid. Give the soup a good stir and finish it off with a squeeze of fresh lemon juice. Taste and adjust the seasoning if needed, then ladle into bowls and enjoy!
Why you’ll love it
This soup is comforting and nutritious, coming together quickly with minimal effort. It combines protein-rich lentils and hearty rice for a satisfying meal that’s perfect for busy days. Using the Instant Pot® makes it even easier, locking in flavors and cutting down cooking time.
How to serve
Serve this soup warm with a sprinkle of fresh herbs like parsley or cilantro for brightness. A dollop of plain yogurt or a squeeze of lemon juice adds a nice tang. Pair it with crusty bread or a simple side salad for a complete meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
