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Ingredients1 h 5 m servings 268
Original recipe yields 8 servings
- Place oil in a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
- Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.
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- Cook's Note:
- To make this vegetarian, use vegetable broth in place of chicken broth.
Per Serving: 268 calories; 2 45.2 17.6 5 1257 Full nutrition
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