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Bowl of instant pot lentil soup on table
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4.67 from 12 votes

White Bean Lentil Soup (Instant Pot)

This white bean lentil soup topped with Parmesan is a cozy, satisfying dish you'll want to eat again and again. And it takes less than 10 minutes to prep!
Prep Time10 mins
Cook Time15 mins
Pressure Up/Down30 mins
Total Time55 mins
Course: Soups and Stews, Vegetarian
Cuisine: Italian
Diet: Low Fat
Keyword: bean soup, gluten-free, lentil soup, Tuscan white bean soup, vegetarian
Servings: 8
Calories: 188kcal
Author: Diabetic Foodie


  • 3 cups cooked Great Northern beans (drained and rinsed)
  • 1 cup uncooked brown lentils (rinsed)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup chopped onion
  • 4 large carrots (chopped)
  • 2 cloves garlic (minced)
  • ½ teaspoon Herbes de Provence
  • ½ teaspoon black and red pepper blend or freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 1 bay leaf
  • 1 (2-inch) piece Parmesan cheese rind
  • 4 cups leafy greens such as Swiss chard or spinach (stems removed and chopped)
  • 2 teaspoons fresh lemon juice
  • ½ cup Parmesan cheese (freshly grated)


  • Add the beans, lentils, broth, water, onion, carrots, garlic, Herbes de Provence, pepper, salt, bay leaf, and rind to your Instant Pot.
  • Close and lock the lid, ensuring that the valve is set to “sealing.”
  • Cook on manual High pressure for 15 minutes.
  • When the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Once the pressure gauge drops, carefully uncover the pot, then stir in the leafy greens and lemon juice. Remove and discard the rind and bay leaf.


This recipe is for 8 servings of soup.
To make in the slow cooker instead, combine all ingredients except leafy greens and lemon juice and cook on low for 7 hours. Add greens and lemon juice, cook on low for 30 more minutes, then discard rind and bay leaf before serving.
Leftovers can be stored covered in the refrigerator for 4-5 days or in the freezer for several months.


Serving: 1cup | Calories: 188kcal | Carbohydrates: 25g | Protein: 11.3g | Fat: 4.2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 9.1mg | Sodium: 439.1mg | Potassium: 319.5mg | Fiber: 8.5g | Sugar: 4g | Vitamin A: 6250IU | Vitamin C: 15.7mg | Calcium: 150mg | Iron: 2.2mg | Net carbs: 16.5g