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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.