Instant Pot® Lentil and Rice Soup

Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.

Step: 1

Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.

Step: 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.

Step: 3

Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 4

Release pressure using the natural-release method according to manufacturer’s instructions for 5 minutes. Unlock and remove the lid.

Step: 5

Stir in lemon juice. Taste and adjust seasonings. Serve.

Per Serving: 161 calories; protein 6.7g; carbohydrates 30g; fat 1.8g; sodium 368.4mg.

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