Instant Pot Mexican Lentil Soup Recipes

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Instant Pot® Cheesy Mexican Lentils and Rice image

This makes a good side dish but is also good served as a main dish in a taco bowl. If you have any leftovers, this is also great reheated and lightly mashed with a spoon transforming it into a 'bean dip' and served with tortilla chips.

Provided by Soup Loving Nicole

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
¾ cup brown lentils
¾ cup brown rice
1 small onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 39.8 g, Cholesterol 36.4 mg, Fat 12 g, Fiber 9.4 g, Protein 17.5 g, SaturatedFat 8.2 g, Sodium 1108.8 mg, Sugar 2.2 g

INSTANT POT® LENTIL SOUP

Instant Pot® Lentil Soup image

I fell in love with lentil soup in the Middle East. This lentil soup is a richly textured, warming soup with complex depths of flavor. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Serve with grated Parmesan cheese, a dollop of yogurt, and a bit of fresh parsley on top.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
½ onion, finely diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon fennel seeds
⅛ teaspoon chile powder
1 tablespoon tomato paste
4 cups vegetable broth
3 cups water
1 ¼ cups green lentils
1 small yellow squash, diced
1 cube vegetable bouillon
1 lemon, juiced
1 cup chopped kale, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chile powder. Cook for 2 more minutes. Stir in tomato paste.
Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Saute Mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 35.6 g, Fat 8 g, Fiber 15.6 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 547.4 mg, Sugar 4.7 g

INSTANT POT® MEXICAN LENTIL SOUP

Instant Pot® Mexican Lentil Soup image

This warm and comforting lentil soup is full of veggies and spice and comes together in a flash with the help of your multi-functional pressure cooker.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 26.3 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 10.4 g, Protein 11.3 g, SaturatedFat 0.6 g, Sodium 526.3 mg, Sugar 4.4 g

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