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Pressure Cooker Miso Red Lentil Soup

Pressure Cooker Miso Red Lentil Soup

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp grapeseed oil or other neutral flavored oil
1 cup onion diced
3 cloves garlic minced
1 cup mushrooms shiitake, fresh; stems removed, sliced
1/4 tsp salt kosher
4 cups vegetable broth reduced-sodium
1 cup lentils, red rinsed and drained
2 tbsp miso paste red
2 cups kale red; stem removed, roughly chopped
garnish parsley and crushed red pepper flakes to garnish
chili oil optional, to garnish

Instructions

Set electric pressure cooker to "sauté" setting. Add oil. Once oil is hot, add onions and garlic. Cook until onions are almost translucent, about 2 minutes. Stir often to cook onions evenly. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minutes until warmed.
Add 3 cups of vegetable broth and drained red lentils. Cover with lid and lock in place. Make sure the pressure valve is on. Select "high pressure" and set for 8 minutes cook time. When timer beeps, allow pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure.
Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved. Ladle warm soup into serving bowls. Garnish with sliced green onions and chili oil, if desired.