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Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

ค่าใช้จ่าย $12, บันทึก $15

แหล่งที่มา: Recommended by CookPal

  • 20 นาที
  • 8 จำนวนจาน
  • $12

ส่วนผสม

  • Vegetables

    • 🥕 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
    • ½ cup chopped fresh cilantro

  • Pantry

    • 1 tablespoon olive oil
    • 5 cups low-sodium chicken broth
    • 1 (16 ounce) jar picante sauce
    • 1 ¼ cups dry lentils
    • 1 tablespoon taco seasoning
    • 1 teaspoon cumin
    • 1 tablespoon lime juice

ขั้นตอน

1

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.

2

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.

3

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.

สารอาหาร

ต่อ 1 จาน

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173

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  • 26
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💡 For a vegan option, ensure the broth is vegetable-based.Adjust the spice level by adding or omitting jalapeno seeds.Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.