Name: Instant Pot Lentil Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 1 null yellow onion (large, finely diced); 3 null carrots (medium, diced (peeled or not)); 6 null garlic cloves (minced); 960 ml vegetable broth (low-sodium, more as needed); 1 lb baby potatoes (quartered (peel left on)); 300 g puy lentils (French green lentils); 1 null bouquet garni (2 bay leaves + a few sprigs each of Italian flat parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine); 800 g whole peeled tomatoes (can, crushed by hand); 1.5 tsp kosher salt; null null freshly cracked black pepper (to taste); 0.5 tsp dijon mustard; 2 tsp balsamic vinegar (aged)

Instructions

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1

Select the Sauté setting on the Instant Pot (normal or medium heat level). Add the extra virgin olive oil (2 tbsp). Once hot, add the yellow onion (1 large) with a pinch of [kosher salt]. Cook until golden and soft, 6 to 8 minutes.
2

Add the carrots (3 medium) and cloves (6 garlic) along with a pinch of [kosher salt] and a few cracks of [freshly cracked black pepper]. Cook until the carrots begin to soften, about 3 minutes.
3

Pour in a bit of the vegetable broth (960 ml) to deglaze the pot and scrape up any browned bits. Add the remaining [vegetable broth], puy lentils (300 g), baby potatoes (1 lb), [bouquet garni], kosher salt (1.5 tsp), and several cracks of [freshly cracked black pepper]. Stir gently.
4

Pour the whole peeled tomatoes (1 can) (including juices) on top, but do not stir (this prevents the tomatoes from sinking and triggering the Burn notice). Tip: Get the can low into the pot to help the tomatoes rest on top.
5

Secure the lid and set the valve to Sealing. Select the Pressure Cook setting (or Manual) at high pressure and set the cook time to 12 minutes.
6

Once the 12-minute timer is complete, allow a natural pressure release for 10 minutes. Then manually release any remaining steam.
7

Open the pot and remove the [bouquet garni]. Stir in the dijon mustard (0.5 tsp) and aged balsamic vinegar (2 tsp) and taste. Add more [kosher salt] and [freshly cracked black pepper] to taste. If a thinner consistency is desired, add more [vegetable broth] until warmed through.