This ham and lentil soup in the Instant Pot is delicious and hearty. It's great when you don’t have all day — just about one hour ‘til yum. Thank you queendiva1 for a great base recipe!
Ingredients
- olive oil: 1 Tbsp
- onion: 1 cup (chopped)
- celery: 1 cup (chopped)
- carrots: 1 cup (cut into 1/4 inch slices)
- garlic: 2 clove (minced)
- ½ cups diced cooked ham: 1 piece
- lentils: 1 cup
- basil leaves: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- thyme: 0.25 tsp (dried)
- chicken broth: 4 cups
- tomato sauce: 1 can (8 ounce can)
- water: 1 cup
- bay leaf: 1 piece
- ¼ teaspoons kosher salt: 1 piece
- lemon juice: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and warm for a few minutes. Add onion and celery; sauté for 2 minutes. Add carrots; sauté for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Pour in chicken broth, tomato sauce, and water, then stir in bay leaf.
-
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Carefully remove the lid and discard bay leaf. Stir in salt, lemon juice, and pepper.
