Instant Pot Lentil Vegetable Soup

Name: Instant Pot Lentil Vegetable Soup
Total time: 65
Yield: 8
Ingredients: 1 teaspoon vegetable oil; 1 large onion, chopped; 1 red bell pepper, chopped; 1 carrot, chopped; 3 cloves garlic, minced; 4 (14.5 ounce) cans chicken broth; 1 pound lentils, rinsed and drained; 2 medium zucchini, chopped; 1 small eggplant, peeled and chopped; 1 (14 ounce) can diced tomatoes with juice; 1 tablespoon dried parsley; 2 teaspoons ground cumin; 1 teaspoon salt; 2 teaspoons lemon zest; 1 tablespoon lemon juice

Recipe by peloquinswife from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

8 servings

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1 teaspoon vegetable oil
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1 large onion, chopped
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1 red bell pepper, chopped
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1 carrot, chopped
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3 cloves garlic, minced
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4 (14.5 ounce) cans chicken broth
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1 pound lentils, rinsed and drained
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2 medium zucchini, chopped

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1 small eggplant, peeled and chopped
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1 (14 ounce) can diced tomatoes with juice
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1 tablespoon dried parsley
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2 teaspoons ground cumin
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1 teaspoon salt
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2 teaspoons lemon zest
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1 tablespoon lemon juice

Instructions

Place oil in a multi-functional pressure cooker (such as Instant Pot) 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.