Instant Pot Mexican Lentil Soup

Name: Instant Pot Mexican Lentil Soup
Total time: 20 min
Yield: 8 Servings
Ingredients: 🥕 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; 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

Cost $12, save $15

20 Min
8 Servings
$12

Instant Pot Mexican Lentil Soup

Cost $12, save $15

20 Min
8 Servings
$12

INGREDIENTS

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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

173

Calories

11
Protein
26
Carbs
3
Fats

💡 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.