Instant Pot Lentil Soup with Whole-Wheat Bread

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté Vegetables: • Turn on the Instant Pot and select the "Sauté" function

Step 2

Heat olive oil in the pot. Add onion, carrots, and celery, and sauté for 5-7 minutes, or until softened.

Step 3

• Add the minced garlic, and cook for another minute, stirring frequently. 2. Add Lentils and Broth:

Step 4

Turn off the "Sauté' function.

Step 5

Add lentils, vegetable broth, cumin, thyme, salt, pepper, and bay leaf to the pot. Stir to combine

Step 6

3. Pressure Cook:

Step 7

Close and lock the Instant Pot lid,.

Step 8

Select the "Manual" or "Pressure Cook" function and set the cooking time for 15 minutes at high pressure

Step 9

Ensure the steam release valve is in the "Sealing" position

Step 10

4. Release Pressure: • Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully perform a quick release of any remaining pressure by moving the steam release valve to the "Venting" position • Once the pressure is fully released and the float valve has dropped, carefully open the lid.

Step 11

Remove the bay leaf. Ladle the lentil soup into bowls

Step 12

Serve with slices of whole-wheat bread.

Step 13

Natural pressure release allows the lentils to soften further and the flavors to meld.

Step 14

If you prefer a thicker soup, you can use an immersion blender to partially blend the soup before serving