Prep time: 10 minutes (or less) prep (to chop veggies)
Cooking time: 40 minutes
Did I mention that I LOVE my Instant Pot?!?! It is terrific for making soups – it tastes like this has been cooking ALL day in a crock pot, and the veggies are always cooked to perfection! This electric pressure cooker recipe is very hearty and flavorful – perfect for a snowy, frigid day. And it is EASY!
Ingredients:
• 1 Vidalia onion chopped
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 5 cloves of garlic chopped
• 1 T olive oil
• ½ cup of dry white wine
• 3 medium sized white potatoes cubed (should be 2 cups)
• 1 cup of lentils rinsed
• 1 14.5 oz can petite diced tomatoes
• 4 cups vegetable or chicken broth
• ½ teas crushed red peppers
• ½ teas black pepper
• ½ teas dried oregano
• 1 teas turmeric
• 1 teas paprika
• 1 teas salt
• 2 teas dried (or fresh parsley)
• 2 teas cumin
• 1 cup chopped fresh spinach
Directions:
1. Using sauté setting on the Instant Pot, sauté onions, carrots, celery with olive oil for 8 minutes
2. Add garlic, and sauté for 2 minutes more (be sure to stir frequently so the garlic doesn’t burn)
3. Add white wine and let reduce for a minute, then turn off
4. Add all remaining ingredients except for spinach (that comes after pressure cooking is over)
5. Place the lid on and set vent to sealing
6. Set manual high pressure to 8 minutes
7. When complete, quick release the pressure
8. Remove lid when depressurized
9. Add spinach and stir
Notes:
This will take around 20 minutes to come to pressure under manual setting.
