Instant Pot Lentil Soup

1 hr6–8

Umami-rich pressure cooker lentil soup with bacon, aromatics, and crushed tomatoes; tender green lentils in a thick, savory broth.

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prepRinse 2 cups / 400 g dried green lentils in cold water, remove debris, drain well
6 slices / 210 g bacon	Render bacon, Instant Pot sauté (or bake 400°F/205°C, 18-20 min)		Season, stir in bacon bits, garnish with vinegar & parsley
1 large onion / 245 g, roughly diced	Sauté onion 3 min, add garlic, cumin, thyme, bay leaves, 1 min
6 garlic cloves / 27 g, minced
2.7 g ground cumin
0.6 g dried thyme
3 bay leaves / 0.4 g
125 ml unsalted chicken stock (for deglazing)	Deglaze with stock, scrub brown bits
30 ml fish sauce	Add fish sauce, stock, lentils, carrots, celery; layer tomatoes, don't mix	Pressure cook high 8 min, natural release 10 min, vent
1375 ml unsalted chicken stock
400 g dried green lentils, rinsed
2 large carrots / 325 g, roughly chopped
2 ribs celery / 161 g, roughly chopped
400 g crushed tomatoes
Salt to taste
Sherry vinegar or rice wine vinegar (optional)
Freshly chopped parsley for garnish

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