Greg DuPree
Active Time
15 Mins
Total Time
45 Mins
Yield
Serves 6

In-the-pot sautéing and high-pressure heat means your multi-cooker can serve up this rich, satisfying soup in less than an hour of mostly hands-off time. Added bonus: Ultra-nutritious lentils deliver a substantial boost of fiber and iron. Pack leftovers for a lunch you’ll look forward to.

How to Make It

Step 1

Select Sauté setting on a programmable pressure multi-cooker, such as Instant Pot. If available, select High temperature setting; add oil. Once oil is hot, add onion and garlic. Cook, stirring constantly, until softened and beginning to lightly brown, 2 to 3 minutes. Press Cancel.

Step 2

Stir broth, tomatoes, lentils, potatoes, curry powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper into onion mixture in cooker. Cover cooker with lid, and lock in place. Turn steam release handle to Sealing position. Select Pressure Cook/Manual setting. Select High pressure for 6 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)

Step 3

Let the pressure release naturally for 10 minutes. Quick-release remaining pressure, and remove lid from cooker. Press Cancel.

Step 4

Stir spinach and remaining 1/4 teaspoon each salt and pepper into soup. Serve topped with yogurt and cilantro.

Also appeared in: Health, September, 2019

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