Instant Pot Lentil Soup with Curry and Potatoes
Complete meal in one bowl, with warm and rich flavors.
- 2 Tbsp. olive oil
- 1 cup yellow onion diced
- ½ cup carrots diced
- ½ cup celery diced
- 1 tsp. sea salt
- 1 tsp. sugar
- 1 Tbsp. garlic minced
- 1 tsp. fresh ginger grated
- 1 Tbsp. red wine vinegar
- 3 Tbsp. curry powder
- 1 lb. red potatoes cut into 1-inch pieces
- 1 lb. green lentils
- 8 cups chicken/vegetable broth divided
- 14.5 oz. can tomatoes petite diced
Using sauté setting – add oil to pot, along with onions, celery, and carrots. Cook for about 5 minutes, stirring frequently.
Add salt, sugar, garlic, ginger, vinegar, and curry powder – cook for 1 minute, stirring constantly to fully incorporate curry.
Then add potatoes, lentils, 6 cups of broth, and tomatoes. Mix well.
Lock lid and cook for 15 minutes at high pressure. Once time is complete, quick-release pressure.
Then add 2 cups of broth and mix well. (This will help stop the potatoes from over-cooking.)
Serve and enjoy!
Calories: 362kcal | Carbohydrates: 57g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 1317mg | Fiber: 21g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 15.4mg | Calcium: 104mg | Iron: 7.6mg