With the aid of your multipurpose pressure cooker, this hearty and warming lentil soup comes together in a heartbeat and is packed with veggies and spices.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 1 large carrot, peeled and sliced
- 1 small onion, chopped
- 1 yellow bell pepper, chopped
- 1 fresh jalapeño chile pepper, seeded and chopped
- 2 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 1 (16 ounce) jar picante sauce
- 1 ¼ cups dry lentils
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
- Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 10 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 526 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I omit the spicy stuff and carrots and used canned diced tomatoes and it makes a thick stew more than a soup. After you fridge it, it becomes normal lentils so this is my go to
The 1st time we diced up chicken & used a chicken taco seasoning. For lentils we used Spanish brown. I didn’t have lime, so I used lemon. The 2nd time we made it we diced stew meat & did a traditional taco seasoning. We changed the lentils to harvest yellow & used lime. I enjoyed both, but preferred the beef.
I didn’t have any Picante sauce so I used medium heat chunky salsa. I used green bell peppers instead of yellow & a small can of green chilies instead of 1 jalapeño. I, also, used 1 pound of lentils instead 1 1/2 cups of lentils. It was fantastic. Everyone loved it!! I’ll make this again.
So yummy! didn’t change a thing
Quick and easy. My son would have liked it to be more soup-like but I liked it just the way it was. We topped it with sour cream and served with chips. I rarely make anything exactly like the recipe but this time I did.
One of the few recipes on this site I don’t mess with. I keep jars of Pace picante sauce just for this recipe. Make it all the time. Love it. Thanks
Swapped chicken broth for vegetable. Great dish! Very flavorful
Very easy and very delicious! I used PACE Brand mild piquant sauce. It also is available “spicy,” but the jalapeno in the ingredient list I wanted to be sure it wasn’t too spicy. It had just enough kick. This one is a keeper!
came out great!
It was completely awesome!!! Loved it!!