Lentil Soup In 10 Minutes Pressure Cooker Recipes

INSTANT POT LENTIL SOUP

Steps:

• Preheat & Render Bacon: Before you turn on the heat, layer 6 slices of bacon in Instant Pot's inner pot. *Note: We are using the preheating heat to render & crisp the bacon. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (~12 mins), the bacon should be done. Place bacon on a paper towel to absorb the excess fat.
• Saute Onions & Garlic: Keep the flavorful bacon fat in Instant Pot. Add in diced onion, then saute for 3 minutes. Add in minced garlic, 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) dried thyme, and 3 bay leaves. Saute for another minute.
• Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
• Pressure Cook Lentil Soup: Add 2 tbsp (30ml) fish sauce and 5 ½ cups (1375ml) unsalted chicken stock in Instant Pot. Add in 2 cups (400g) green lentils, chopped carrots, and chopped celery. Give it a quick mix. Layer 14oz (400g) crushed tomatoes on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure 8 minutes + Natural Release 10 minutes. After 10 minutes, release the remaining pressure. Open the lid carefully. While the soup is pressure cooking, cut bacon slices into bacon bits.
• Season Lentil Soup: Taste the lentil soup, then adjust seasoning accordingly (for reference, we added roughly 4 - 5 pinches of salt to balance & open up the flavors).
• Serve Instant Pot Lentil Soup: Garnish Lentil Soup with freshly chopped parsley and bacon bits, then serve immediately. *Pro Tip: You can also add just a bit of sherry vinegar or rice wine vinegar for another layer of flavor just before serving. Enjoy!~

PRESSURE COOKER LENTIL SOUP WITH SAUSAGE

Steps:

• Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
• Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
• Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
• Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.