It’s true, I’m a little bit in love with my instant pot. Ever since I got it a couple months ago, I’ve used it for everything from broth, to beans, to meat, to soup. When Em and I needed a quick lunch between meetings, I knew this was a time for the instant pot. This soup was created all with ingredients I had on hand and came together in 30 minutes. Also feel free to sub in your veggies or spices of choice. Just be sure to adjust the amount of liquid as needed, it should just cover the ingredients.
ingredients
- 1 small yellow onion, chopped
- 2 garlic cloves, diced
- 2 small yellow potatoes, chopped
- 3 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 4 cups chicken or vegetable stock
- 1 bunch kale, chopped
- 1 tsp herbamare (or sea salt)
- 1/2 tsp ground pepper
- 1 tsp cumin
- 1 tsp turmeric
- heavy dash red pepper flakes
- 1 cup uncooked green or brown lentils, rinsed
- 1/2 a lemon
- parsley and yogurt to serve (optional)
to make
- Turn your Instant Pot to the saute function and add oil of choice. Saute onion, garlic, carrots, and celery for about 5 minutes. Then add potato and let cook for another few minutes, stirring frequently to prevent garlic from burning.
- Add salt, pepper, cumin, red pepper flakes, and turmeric and stir to coat veggies, adding more oil if needed. Cook for another two minutes.
- Add broth, kale, and lentils to the pot. Put lid on Instant Pot and make sure you seal the vent.
- Set the Instant Pot to Pressure (high) for 15 minutes. When the timer goes off, carefully release pressure valve using a damp towel.
- Once pressure is released, open the pot and squeeze the juice of half a lemon into the soup. Stir and adjust seasonings as needed.
- Serve with chopped parsley and a dollop of yogurt.
