Instant Pot Lentil Vegetable Soup
Description
Lentils are cooked with lots of vegetables including zucchini, eggplant, and bell pepper in this tomato-based vegetable soup cooked in the Instant Pot.
Ingredients
•
1 teaspoon vegetable oil
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1 large onion, chopped
•
1 red bell pepper, chopped
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1 carrot, chopped
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3 cloves garlic, minced
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4 (14 1/2 ounce) cans chicken broth
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1 pound lentils, rinsed and drained
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2 medium zucchini, chopped
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1 small eggplant, peeled and chopped
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1 (14 ounce) can diced tomatoes with juice
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1 tablespoon dried parsley
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2 teaspoons ground cumin
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1 teaspoon salt
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2 teaspoons lemon zest
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1 tablespoon lemon juice
Directions
1
Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
2
Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.