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I am truly obsessed with my Instant Pot 💛. If you visit my blog https://ifoodreal.com you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.
I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux https://amzn.to/2Z99gUY. It is big enough to make this recipe. You can cut recipe in half and fit into a 3 quart Instant Pot https://amzn.to/31FniiT if cooking for 2 people or less. Keep same cooking time.
OTHER KITCHEN TOOLS USED:
Glass bowls https://amzn.to/31jvRR1
Measuring spoons https://amzn.to/2AYEa8W
Zester https://amzn.to/2KpLcdC
Rose gold ladle https://amzn.to/2LYOZ1e
YOU CAN CHECK OUT ALL MY KITCHEN TOOLS HERE:
https://www.amazon.com/shop/ifoodreal
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MORE INSTANT POT RESOURCES:
3 Simple Ways to Bring Instant Pot to Pressure Faster https://youtu.be/wRPr7O1Cx8A
How to Naturally Release Instant Pot https://youtu.be/ydV9-RkDdu8
How to Quick Release Instant Pot https://youtu.be/yEtn5Q_4vPw
How to Use Instant Pot 1st time https://youtu.be/AtOeM3rIhM8
10 Things NOT TO DO With Instant Pot https://youtu.be/r0TYEmYlT5I
And here is How to Clean Instant Pot https://youtu.be/h_uHvpdo83Q
Not sure Which Instant Pot to buy? https://youtu.be/QoxOSYpDyuQ It is all based on your family size and lifestyle. And good read is here https://ifoodreal.com/which-instant-pot-to-buy/
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INSTANT POT LENTIL SOUP RECIPE:
🔴Ingredients:
●1 medium onion, chopped
●2 large carrots, chopped
●2 small celery, chopped
●2 cups green or brown lentils, rinsed & drained (uncooked)
●28 oz can diced or crushed tomatoes, low sodium
●2 tsp cumin
●2 tsp oregano
●1 tsp salt
●Ground black pepper, to taste
●2 bay leaves
●2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium
●11 oz box of spinach or kale
●1 large garlic clove, grated
●Parmesan cheese, for serving
🔴Instructions:
●In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.
●Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
●Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
●Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.
🔹Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
🔹Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
🔹Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
🔹Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
🖨 PRINT RECIPE HERE: https://ifoodreal.com/instant-pot-lentil-soup/
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♨ MORE INSTANT POT SOUPS & STEW to TRY:
Instant Pot Taco Soup: https://youtu.be/S_rhSy5yCbc
Instant Pot Chicken Noodle Soup https://youtu.be/i5d7LP6hPiE
Instant Pot Chicken Wild Rice Soup https://youtu.be/AeCPh3DKsok
Instant Pot Beef Stew: https://youtu.be/IsbxV671-Pk
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