Instant Pot Lentil Soup

Ingredients

• 1 medium yellow onion, diced
• 5 cloves garlic, minced
• 1 cup diced carrot
• 1 cup diced celery
• 2 cups thinly sliced cabbage or coleslaw mix
• 2 cups diced sweet potato
• 2 cups diced yellow potato
• 1 cup uncooked green lentils, rinsed
• 1 tablespoon Italian seasoning
• 1 teaspoon sugar
• ¼ teaspoon red pepper flakes (optional)
• 6 cups vegetable broth (or 6 teaspoons Better Than Bouillon Vegetable Base + 6 cups water)
• 28 oz can crushed tomatoes
• 3 tablespoons tomato paste
• sea salt and black pepper
• freshly squeezed lemon juice, to taste (about half a lemon)

Steps

1. Add the onion, garlic, carrot, celery, cabbage, sweet potato, yellow potato, lentils, Italian seasoning and sugar to the Instant Pot. Mix well until the vegetables and seasoning are evenly distributed.
2. Pour in the vegetable broth, then layer the crushed tomatoes and tomato paste on top. Do not stir (this will help prevent a burn warning).
3. Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 18 minutes.
4. At the end of cooking time, allow for a 5-minute natural pressure release, then do a controlled quick release of the remaining pressure (see note 1). I like to use a wooden spoon to open the vent to avoid getting hit with any splatter.
5. Stir in the lemon juice, along with salt and pepper to taste. Serve immediately with crusty bread or a dinner roll, fresh parsley or grated parmesan. Allow leftovers to cool completely and store in a sealed container in the refrigerator. Eat within 4 days.

Source

therecipewell.com