Instant Pot Beef And Lentil Soup
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 6 - 8
Ingredients
1 Tbsp. Extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 lb. lean ground beef
2 medium carrots, diced
2 celery ribs, diced
1 small turnip, diced
1 red bell pepper, diced
2 Tbsp. GF curry powder
1/2 tsp. GF ground cinnamon
2 GF bay leaves
Hot chilli pepper flakes to taste (optional)
2 3/4 cups dry brown lentils
2 Tbsp. Apple cider vinegar
8 cups water
13. 5 oz. (400 ml.) canned coconut milk
1/2 bunch chopped cilantro
Sea salt to taste
Optional toppings: chilli oil, chopped cilantro or parsley
Instructions
- Set Instant Pot to sauté. Add olive oil, once heated, add onions and garlic. Cook until the onions start to brown, about 2 - 3 minutes. There is very little oil, so the onions will start to brown quickly
- Add beef and cook until no longer pink and is starting to brown. Stir in carrots, celery, turnip, bell peppers, curry powder, cinnamon, bay leaves and if using hot chilli pepper flakes
- Add lentils, apple cider vinegar and water. Cover, select the manual setting and cook on high pressure for 15 minutes. (Do not add salt at this point, or the lentils will absorb the salt, and the broth will need additional salt)
- Once done cooking, use the quick release function and release the steam. Stir in coconut milk, cilantro and season with salt. Keep the instant pot on a warm setting for 15 minutes, or until ready to serve.Â
- To serve, ladle soup into bowls and top with hot chilli oil and fresh herbs.Â





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