Pressure Cooker Lentil Orzo Soup

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A warm, thick, hearty soup perfect for the cold, winter days we’re having. My husband said this was more of a stew than a soup because it was so thick and hearty. This was my first time making lentil soup and it’s was a big hit with the family.

I adapted this recipe for the pressure cooker from The Garden Grazer. Pressure cooker lentil soup has been on my recipes to try list for a while now and Kaitlin’s recipe appealed to me because my family loves orzo in soups. I thought the addition of orzo would help make the soup seem a little more familiar, but feel free to omit the orzo if you’d rather.

Making Lentil Orzo Soup in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Lentil Orzo Soup!

Chicken Base makes a great substitute for chicken broth

Of course homemade chicken stock or broth is the best base for soups, but I don’t take the time to make it very often. Since I bought my pressure cooker, I’ve been making more and more soups, and using canned chicken broth was a little expensive, so lately I’ve been using this chicken base instead. Sam’s Club sells it and it adds a great flavor to soups. I also like the Better Than Bouillon base that Costco sells.

Pressure Cooker (Instant Pot) Lentil Orzo Soup in a white bowl

My husband decided we should also add some diced, grilled chicken that I keep in the freezer for quick meals. It was a great addition, especially in a family of meat lovers.

Lentils cook in one third the time in the pressure cooker that it takes on the stove. So this soup is ready to eat in about 30 minutes.

Pressure Cooker (Instant Pot) Lentil Orzo Soup in a white bowl

Lentil Orzo Soup

Servings: 8 - 10 servings


  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 3 carrots diced
  • 5 cloves garlic minced
  • 2 cans 15 oz. diced tomatoes
  • 4 cups chicken broth
  • 4 cups water
  • 1 1/2 cups brown lentils rinsed
  • 2 teaspoons cumin
  • 1 teaspoon garlic salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup orzo
  • 2 cups roughly chopped baby spinach


  • Select sauté and add oil to cooking pot. When oil is hot, sauté onion and carrots until tender, about 8 minutes. Add garlic, cook for one minute. Add tomatoes, broth, water, lentils, cumin, garlic salt, red pepper flakes, parsley, salt and pepper.
  • Select high pressure and 10 minutes cook time. When beep sounds turn pressure cooker off, use a Quick Pressure Release to release the pressure.
  • When valve drops carefully remove lid, tilting away from you to allow steam to disperse.
  • Select Simmer and add orzo; simmer 10 minutes or until orzo and lentils are tender.
  • Add spinach and cook until spinach wilts.
  • Season to taste with additional salt and pepper if needed.


adapted from The Garden Grazer

More soup recipes you might like:

Turkey Noodle Soup
Quick White Chicken Chili
Chicken Tomatillo Soup with Hominy

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originally published January 8, 2014 — last updated March 21, 2024
Categories: Soup