Name: Instant Pot Lentil Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil - 1 teaspoon; Onion, chopped - 1 large; Red bell pepper, chopped - 1; Carrot, chopped - 1; Garlic, minced - 3 cloves; Chicken broth - 4 (14.5 ounce) cans; Lentils, rinsed and drained - 1 pound; Zucchini, chopped - 2 medium; Eggplant, peeled and chopped - 1 small; Diced tomatoes with juice - 1 (14 ounce) can; Dried parsley - 1 tablespoon; Ground cumin - 2 teaspoons; Salt - 1 teaspoon; Lemon zest - 2 teaspoons; Lemon juice - 1 tablespoon

Ingredients for - Instant Pot Lentil Vegetable Soup

1. Vegetable oil 1 teaspoon

2. Onion, chopped 1 large

3. Red bell pepper, chopped 1

4. Carrot, chopped 1

5. Garlic, minced 3 cloves

6. Chicken broth 4 (14.5 ounce) cans

7. Lentils, rinsed and drained 1 pound

8. Zucchini, chopped 2 medium

9. Eggplant, peeled and chopped 1 small

10. Diced tomatoes with juice 1 (14 ounce) can

11. Dried parsley 1 tablespoon

12. Ground cumin 2 teaspoons

13. Salt 1 teaspoon

14. Lemon zest 2 teaspoons

15. Lemon juice 1 tablespoon

How to cook deliciously - Instant Pot Lentil Vegetable Soup

1 . Stage

Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.

2 . Stage

Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.