Description
This warm and comforting lentil soup is full of veggies and spice and comes together in a flash with the help of your multi-functional pressure cooker.
Ingredients
- 1 tablespoon olive oil
- 1 large carrot, peeled and sliced
- 1 small onion, chopped
- 1 yellow bell pepper, chopped
- 1 fresh jalapeño chile pepper, seeded and chopped
- 2 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 1 (16 ounce) jar picante sauce
- 1 ¼ cups dry lentils
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot
- onion
- bell pepper
- and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
- Add broth
- picante sauce
- lentils
- taco seasoning
- and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8