Rating: 5 stars
27 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

    Advertisement
  • 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.

Nutrition Facts

157 calories; protein 9.9g; carbohydrates 16.7g; fat 5.7g; cholesterol 13.8mg; sodium 1104mg. Full Nutrition
Advertisement