Ingredients1 h servings 157
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.
- Cook's Note:
- Substitute Himalayan salt for the kosher salt if desired.
Per Serving: 157 calories; 5.7 16.7 9.9 14 1104 Full nutrition
ReviewsRead all reviews 5
Delicious. I used preprepared grated carrot and didn't have celery so used a little extra carrot. I had a can of tomato sauce with basil, oregano and garlic so used that rather than adding herbs...
This is an excellent recipe. Very easy to make. Great flavor and the kids loved it. Will be making this again soon.
I needed to use the left over Kirkland ham , and we love lentils. I used the Instant Pot. I also used red lentils. No oregano nor basil (didn't feel like going to snip!); I substituted some...