Pressure Cooker Lentil Soup with Curry and Potatoes
I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.
Who Doesn’t Love A One-Pot Meal?
There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!
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- ¼ Cup olive oil
- 1 small yellow onion – diced
- 3 medium carrots – peeled, diced
- 2 stalks celery – diced
- 1 tsp. sugar
- 1 Tbsp. garlic – minced
- 1 tsp. ginger – fresh, grated
- 1 small green chili pepper – de-seeded, finely diced
- 3 Tbsp. curry powder
- 2 Cups green lentils
- 2 medium russet potatoes – cut into 1-inch pieces
- 1 28oz. can tomatoes – petite diced, drained
- 1 smoked ham hock
- 8 Cups chicken broth – low sodium, divided
- Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, and sugar - cook for about, stirring frequently to prevent burning.
- Add garlic, ginger, chili pepper, and curry powder - cook for 2 minutes, stirring constantly to fully incorporate curry.
- Add lentils and potatoes - mix well to coat.
- Then add 6 cups of chicken broth, tomatoes, and ham hock. Mix well.
- Close lid and switch Instant Pot setting to manual for 7 minutes.
- Once time is complete, quick release pressure. Then add 2 cups of chicken broth and mix well. (This will stop the potatoes from over-cooking.)
- Serve and enjoy!