Instant Pot Lentil Soup

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. Start 8m timer

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. Start 3m timer

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.

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.

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. Start 12m timer

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

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.