Instant Pot Greek Lentil Broth

Name: Instant Pot Greek Lentil Broth
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup (200 g) red lentils, rinsed, rinsed under cold water until water runs mostly clear; 5 cups (1180 ml) vegetable broth, unsalted; 2 medium carrots, peeled and diced into ¼-inch (6 mm) pieces; 2 celery stalks, trimmed and diced into ¼-inch (6 mm) pieces; 4 garlic cloves, minced, minced; 1½ teaspoons (3 g) ground cumin; 2 tablespoons (30 ml) extra-virgin olive oil; sea salt; freshly ground black pepper; 2 tablespoons (30 ml) fresh lemon juice (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, aromatic Greek lentil broth made in the Instant Pot. Tender red lentils break down to create a silky, naturally thickened broth infused with cumin, garlic, and sautéed vegetables. Ready in under 30 minutes, it's a quick weeknight soup that tastes like it simmered for hours. Serve as a light meal or starter, optionally finished with fresh herbs and a squeeze of lemon.

Prep: 10 min
Cook: 12 min
Wait: 8 min
Total: 30 min
Makes: About 5 cups (1.2 L) broth

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Steps

Before you start

Gather all ingredients and chop vegetables—the Instant Pot cooks fast and you won't have time mid-recipe
Make sure your Instant Pot seal ring is clean and sits properly in the lid
Have a small bowl of water ready for the quick release valve

1
Sauté vegetables and aromatics
- Turn the Instant Pot to the sauté function (medium heat).
- Add olive oil, then the diced carrots and celery.
- Cook for 3 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- Add the minced garlic and cumin, then stir constantly for 30 seconds until fragrant.
- This builds the flavor base without any raw-garlic bite.
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Ready when: Garlic is fragrant and no longer raw-smelling
Tip: Don't skip this step—sautéing the aromatics adds depth that raw vegetables can't provide.
2
Add lentils and broth
- Pour in the rinsed red lentils and vegetable broth.
- Stir well to combine and ensure no lentils stick to the bottom of the pot.
- It's fine if they don't sink completely—they'll settle as you go.
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Ready when: Ingredients are evenly mixed
Tip: Red lentils release starch as they cook, so give the pot a quick stir to prevent sticking to the bottom, which could trigger a 'burn' notice.
3
Pressure cook
- Press Cancel to turn off sauté mode.
- Secure the Instant Pot lid, make sure the sealing valve is on, and select High Pressure for 10 minutes.
- The pot will take about 3–4 minutes to reach pressure (you'll hear a slow hissing sound) before the timer begins counting down.
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Ready when: Countdown timer displays 0 minutes and the pot beeps
Tip: Don't open the lid or jiggle the pot during cooking—lentils are delicate and you want an even, thick broth.
4
Quick release pressure
- When the timer beeps, carefully move the sealing valve from sealing to venting (point it away from your face to avoid steam burns).
- Let steam escape for 2 minutes.
- The pressure will drop and the float pin will sink back into the lid when it's safe to open.
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Ready when: Float pin has dropped completely below the lid surface
Tip: Always position the sealing valve away from your face—steam is very hot. If you prefer, let it naturally release for 5 minutes first, then switch to quick release.
5
Open and taste
- Carefully remove the lid by tilting it away from you (more steam will escape).
- Stir the broth.
- The red lentils will have mostly dissolved, creating a silky, naturally thickened broth.
- The carrots and celery should be very tender.
- Taste and adjust seasoning with salt and pepper.
- Add lemon juice if desired for brightness.
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Ready when: Lentils have softened into the broth and carrots are fork-tender
Tip: If the broth seems too thin, you can use the sauté function to reduce it for 2–3 minutes. If too thick, stir in hot broth or water to reach your preferred consistency.
6
Serve
- Ladle the hot broth into bowls.
- Garnish with fresh parsley if using, and serve immediately.
- The broth is ready to eat as is—no additional simmering needed.
- Optional: offer a lemon wedge and crusty bread on the side.
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Tip: This broth tastes even better the next day as flavors meld, so don't hesitate to make it ahead.

Good to know

Tips

Red lentils are essential to this recipe—they naturally thicken the broth into a silky consistency. They break down more than brown or green lentils, so don't substitute without adjusting the cooking time upward.
For a brothier result that's less creamy, try an immersion blender to break down just half the lentils. Blend directly in the pot for 30 seconds.
This broth pairs beautifully with crusty bread, a simple green salad, or a dollop of Greek yogurt and fresh dill stirred in just before serving.
The sauté step is crucial—it builds the aromatic base and ensures the garlic is cooked through, avoiding any harsh raw garlic flavor in the finished broth.

Make ahead

Yes. The broth can be made up to 3 days ahead. Cool, cover, and refrigerate. Reheat gently on the stovetop (medium-low heat) or in the microwave until steaming. You can also freeze it in an airtight container for up to 3 months; thaw overnight in the fridge and reheat the same way.

Storage & reheating

Room temperature: Up to 2 hours. Refrigerator: Up to 3 days in an airtight container. Freezer: Up to 3 months in a freezer-safe container (leaving a little headspace for expansion). Reheat on the stovetop or microwave until steaming.

Substitutions

vegetable broth, unsalted → Chicken broth or bone broth. Adds richness. Use the same volume. The broth will be slightly more savory; reduce salt initially and taste before adding more.
red lentils, rinsed → Green or brown lentils (same volume). These are sturdier and won't break down as much—the broth will be brothier and less creamy. Increase cooking time to 12 minutes under pressure.
ground cumin → Ground coriander or a pinch of ground fennel. Keeps the Greek flavor profile but with a different warm spice. Use the same amount and adjust to taste.
medium carrots → Parsnips or a mix of carrot and parsnip (same amount). Parsnips add a slightly sweet, earthy note. Dice to the same size so they cook evenly.