Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like-kale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted. Swap in vegetable broth for the chicken broth.Ībsolutely. Using the handle from the stackable pans’ caddy, carefully remove from the Instant Pot, uncover the pans and transfer the ham, pineapple and desired sauce to a casserole dish or serving bowl. The 18 minute wait is the time the lentils take to cook. Hit Manual or Pressure Cook High Pressure for 3 minutes per pound (I used 3.5 lbs so I cooked for 10 minutes).
Lentil soup of course also needs lentils. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :) Yes-but any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes. Lentil soup is packed with veggies and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan!
