Instant Pot Lebanese Lentil and Chard Soup

Name: Instant Pot Lebanese Lentil and Chard Soup
Total time: 60
Yield: 8
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 1 russet potato, cubed; 3 ribs celery, chopped; 4 cloves garlic, chopped, or more to taste; 1 small bunch cilantro, chopped, divided; 1.5 teaspoons kosher salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.25 teaspoon ground cinnamon; 8 cups water; 1.5 cups brown lentils; 1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons; 2 lemons

Recipe by LauraF from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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1 russet potato, cubed
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3 ribs celery, chopped
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4 cloves garlic, chopped, or more to taste
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1 small bunch cilantro, chopped, divided
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1.5 teaspoons kosher salt

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1 teaspoon ground cumin
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1 teaspoon ground coriander
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0.25 teaspoon ground cinnamon
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8 cups water
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1.5 cups brown lentils
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1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons
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2 lemons

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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 chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.