Lentil soup in a pressure cooker comes together fast while still developing deep, hearty flavor. If you want to know exactly how long to cook lentil soup in pressure cooker, the short answer is 10 to 20 minutes under high pressure, depending on the type of lentil you use. The rest of this guide breaks down every variable so you get tender lentils and rich broth every single time.
How Long To Cook Lentil Soup In Pressure Cooker
Most lentil soups need 10 to 20 minutes at high pressure, plus 10 to 15 minutes of natural release. That total window covers red, green, brown, and beluga lentils. The exact time shifts based on lentil variety, whether you soaked them, and how much liquid and acid sits in the pot.
Here is the quick breakdown by lentil type.
- Red lentils: 8 to 10 minutes at high pressure
- Yellow lentils: 10 to 12 minutes at high pressure
- Green lentils: 12 to 15 minutes at high pressure
- Brown lentils: 15 to 20 minutes at high pressure
- Beluga (black) lentils: 12 to 15 minutes at high pressure
After the cook time ends, let the pressure come down on its own for 10 minutes. Then release any remaining steam. This natural release keeps the lentils intact and stops them from turning to mush.
Why Lentil Type Changes The Cook Time
Lentils are not all the same. Red and yellow lentils are split and hulled, so they soften fast and break down into a creamy soup. Green, brown, and black lentils keep their shape and need more time to get tender.
If you mix lentil types in one pot, use the time for the firmest lentil. Otherwise the softer ones will dissolve before the harder ones finish cooking.
Does Soaking Lentils Shorten The Time?
Yes, but only a little. Soaking lentils for 2 to 4 hours can cut 2 to 4 minutes off the pressure time. It also helps them cook more evenly.
You do not have to soak lentils. Unlike beans, lentils are small and cook quickly from dry. If you are short on time, skip the soak and add a couple minutes to the timer.
Step By Step Cooking Times And Method
Follow these steps for a reliable pot of lentil soup. The times below assume a 6-quart electric or stovetop pressure cooker.
- Rinse 1 cup of dried lentils under cold water. Pick out any stones or shriveled pieces.
- Add the lentils to the pot with 4 cups of broth or water. Use 5 cups if you want a thinner soup.
- Stir in diced onion, carrot, celery, garlic, and your seasonings. Skip the salt for now.
- Lock the lid and set the valve to sealing.
- Cook on high pressure for 10 minutes for red lentils or 15 minutes for green and brown lentils.
- Turn off the heat and let the pressure release naturally for 10 minutes.
- Release any remaining steam, then open the lid away from your face.
- Stir in salt, lemon juice, or vinegar. Taste and adjust.
If the lentils are still firm after the natural release, lock the lid and cook for 2 to 3 more minutes. Then do a quick release.
Stovetop Vs Electric Pressure Cooker Times
Stovetop cookers often run a bit hotter, so they can shave 1 to 2 minutes off the time. Electric models like the Instant Pot are more consistent but slightly slower to build pressure.
Use the same cook times for both, then check doneness. Adjust by 1 to 2 minutes on your next batch based on what you see.
Quick Reference For Common Pot Sizes
- 3-quart cooker: halve the recipe, keep the same time
- 6-quart cooker: use the times listed above
- 8-quart cooker: same time, but add 1 extra cup of liquid
Common Mistakes That Affect Cook Time
Small errors can push your lentils from perfect to overcooked. Watch out for these issues.
- Adding salt or acidic ingredients too early. Salt can toughen lentil skins, and acid slows softening. Add them after cooking.
- Using too little liquid. Lentils soak up a lot of water. Keep a 1 to 4 ratio of lentils to liquid.
- Skipping the natural release. A quick release can spray starchy liquid and leave lentils uneven.
- Overfilling the pot. Never fill past the max line. Lentil soup foams and can clog the valve.
- Not accounting for altitude. Above 3,000 feet, add 1 to 2 minutes to the cook time.
If your soup turns out thin, simmer it with the lid off using the saute setting. If it is too thick, stir in a splash of broth.
How To Tell When Lentils Are Done
Red lentils should be soft and broken down into a puree. Green and brown lentils should be tender but still hold a slight bite. Press one against the side of the pot with a spoon. It should squash with little resistance.
If the lentil holds its shape firmly, it needs more time. If it turns to paste, you cooked it too long.
Tips For Better Lentil Soup Every Time
- Use broth instead of water for deeper flavor.
- Saute the aromatics first if your cooker has that setting. It builds a richer base.
- Add a pinch of baking soda for hard water. It helps lentils soften faster.
- Finish with lemon juice or vinegar. A little acid brightens the whole pot.
- Let the soup sit 5 minutes before serving. It thickens as it cools.
Leftovers keep in the fridge for 4 to 5 days. The soup thickens overnight, so loosen it with broth or water when you reheat it. You can also freeze it for up to 3 months in a sealed container.
The next time you make lentil soup, set your timer for 10 to 20 minutes, depending on the lentil. Add a natural release, and you will have a hearty bowl ready in under 45 minutes from start to finish.