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
- olive oil: 1 Tbsp
- carrot: 1 piece (sliced)
- onion: 1 piece (chopped)
- yellow bell pepper: 1 piece (chopped)
- jalapeno Chili pepper: 1 piece (chopped, fresh)
- garlic: 2 clove (minced)
- low-sodium chicken broth: 5 cups
- picante sauce: 1 jar (16 ounce jar)
- ¼ cups dry lentils: 1 piece
- taco seasoning: 1 Tbsp
- cumin: 1 tsp
- fresh cilantro: 0.5 cup (chopped)
- lime juice: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
