Name: Lentil Potato Stew
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 null sweet onion (finely diced); 3 null carrots (peeled and diced); 6 clove garlic cloves (minced); 1.5 tsp kosher salt (divided); 0.5 tsp black pepper (freshly cracked); 1 lb baby potatoes (quartered); 1.5 cup green lentils (Puy or French green); 3 cup vegetable broth (low-sodium); 1 null crushed tomatoes (28-ounce can); 2 null bay leaves; 3 sprig flat parsley; 2 sprig fresh rosemary; 2 sprig fresh oregano; 2 sprig fresh thyme; 1 null cotton twine (for tying herbs); 0.5 tsp dijon mustard; 2 tsp balsamic vinegar

Instructions

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1

Select the Sauté setting on the Instant Pot. Once heated, add olive oil (2 tbsp) and onion (1 sweet). Cook for 6 to 8 minutes until soft and browned.
2

Add carrots (3), garlic cloves (6 clove), kosher salt (1 tsp), and black pepper (0.5 tsp). Sauté for 2 to 3 minutes until carrots soften slightly.
3

Add vegetable broth (3 cup), green lentils (1.5 cup), and baby potatoes (1 lb). Tie leaves (2 bay), flat parsley (3 sprig), fresh rosemary (2 sprig), fresh oregano (2 sprig), and fresh thyme (2 sprig) together with twine (1 cotton) to create a bouquet garni and add to the pot. Stir in the remaining kosher salt (0.5 tsp).
4

Pour tomatoes (1 crushed) on top but do not stir. Select the Cancel setting to stop Sauté mode.
5

Secure the lid and set the valve to Sealing. Select Pressure Cook on high pressure for 12 minutes.
6

Once the timer finishes, allow a natural pressure release. Open the lid, remove the bundle of herbs, and stir in dijon mustard (0.5 tsp) and balsamic vinegar (2 tsp). Adjust seasoning if needed.