Name: Instant Pot Mexican Lentil Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Carrot, peeled and sliced - 1 large; Onion, chopped - 1 small; Yellow bell pepper, chopped - 1; Fresh jalapeño chile pepper, seeded and chopped - 1; Garlic, minced - 2 cloves; Low-sodium chicken broth - 5 cups; Picante sauce - 1 (16 ounce) jar; Dry lentils - 1 ¼ cups; Taco seasoning - 1 tablespoon; Cumin - 1 teaspoon; Chopped fresh cilantro - ½ cup; Lime juice - 1 tablespoon

Ingredients for - Instant Pot Mexican Lentil Soup

1. Olive oil 1 tablespoon

2. Carrot, peeled and sliced 1 large

3. Onion, chopped 1 small

4. Yellow bell pepper, chopped 1

5. Fresh jalapeño chile pepper, seeded and chopped 1

6. Garlic, minced 2 cloves

7. Low-sodium chicken broth 5 cups

8. Picante sauce 1 (16 ounce) jar

9. Dry lentils 1 ¼ cups

10. Taco seasoning 1 tablespoon

11. Cumin 1 teaspoon

12. Chopped fresh cilantro ½ cup

13. Lime juice 1 tablespoon

How to cook deliciously - Instant Pot Mexican Lentil Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.