📚 CHAPTER MARKERS
0:00 Intro
01:15 Ingredients
02:16 Prepping the soup: How to use sauté and adjust the levels
04:53 How to reduce the risk of a ‘burn notice’
07:02 Setting the pressure cooker for the soup
08:47 How to do a Natural Pressure Release (NPR) in the Instant Pot
10:54 Finishing the soup
🍲INGREDIENTS
1 Tbsp Olive Oil
1 Tsp Cumin Seeds
1 Tsp Black Mustard Seeds
1 bay leaf
1 green chilli (slit down the side to give flavour but not too much heat)
1 medium onion
160g (1 cup) red lentils
1 Tbsp apple cider vinegar
1 can of tomatoes
750 ml (about 3 cups) stock of your choice
2 Tbsp tomato puree
A couple of handfuls of baby spinach (optional -stirred in at the end)
Tips:
*Use medium sauté level for the onions and spices
*Pressure cook high for 2 minutes then use Natural Pressure Release (takes 20-30 minutes after the 2 mins pressure cook)
*Leave the ‘Keep Warm Button on during Natural Pressure Release
* Don’t stir in the tomato puree – just add to the pot on top after the other ingredients
! DO NOT use Quick Release for this soup
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