Simple Way to Make Lentil & potato pressure cooker vegetable soup Award-winning

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We hope you got insight from reading it, now let's go back to lentil & potato pressure cooker vegetable soup recipe. To cook lentil & potato pressure cooker vegetable soup you need 18 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Lentil & potato pressure cooker vegetable soup:

1. Take 8 cups of broth.
2. Use 1 cup of lentils (or barley or rice would probably work too.).
3. Get 3 of small potatoes, diced.
4. Use 2-3 cloves of garlic.
5. Get 1-1/2 of cup, approx, Celery, sliced,.
6. Take 2 of onions, diced.
7. Prepare 1 of tomato, diced.
8. Take of ~1-1/2 cups green beans(or whatever other leftover veg you have).
9. Provide 1 of dried habanero.
10. Take of ~1 tbsp Butter.
11. Provide of ~1 tsp Olive oil.
12. Provide 1 tbsp of Paprika, at least.
13. Take to taste of Oregano.
14. Provide to taste of Basil.
15. Provide To taste of pepper.
16. Take Dash of thyme.
17. You need 2 of bay leafs.
18. Take Dash of Sherry if you've got it.

Instructions to make Lentil & potato pressure cooker vegetable soup:

1. Set electric pressure cooker (Instant pot or other) to brown.
2. Melt butter and brown onions in it until they're good and caramelized on the outside..
3. While onions are browning chop up any veggies that aren't prepared yet and the habanero pepper..
4. Add all other ingredients to onions, including broth. Stir.
5. Set pressure cooker to high pressure for 18 minutes.
6. When time is up, fast release pressure and serve..
7. Bon appetit.
8. .

A rich and hearty Italian meat sauce of slow simmered tomatoes, aromatic onions, garlic, celery, garlic, oregano, beef, and lentils - served atop al dente pasta noodles with fresh basil and grated parmesan cheese. A delicious lentil soup couldn't be easier with an Instant Pot: Just add ingredients, press start, and wait! Lentils are grouped with beans and peas as part of the legume family because, like all legumes, they grow in pods. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. For millennia, lentils have been traditionally been eaten with barley and wheat, three foodstuffs that originated in the same regions and spread throughout Africa and Europe during similar migrations and explorations of cultural tribes.

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