Instant Pot Turmeric Lentil Leek and Potato Soup

Ingredients

  • 6-7 medium potatoes peeled and cut into 2-inch cubes

  • 1 leek white part only, finely chopped

  • 3/4 cup red lentils well rinsed and drained

  • 5 sprigs fresh thyme

  • 1 bay leaf

  • ½ teaspoon allspice or ¼ teaspoon cumin + ¼ teaspoon cinnamon

  • ½ teaspoon turmeric powder

  • 1 vegetable stock cube or use broth instead of water

  • 4-5 cups water

  • 1/2 cup coconut milk

  • 1 tablespoon olive oil or coconut/vegetable oil

  • Salt to taste

  • 1 tablespoon nutritional yeast optional, reduce salt if using nutritional yeast

  • Fresh herbs like parsley or microgreens for garnish

Instructions

  • Set the pressure cooker on the saute/browning setting.

  • Add the oil and allow to heat for about 10 seconds.

  • Add the leeks and saute for about 2 minutes.

  • Add in the rest of the ingredients.

  • Cancel the saute/browning setting.

  • Press the soup setting and adjust the time to 8 minutes. (Or set the pressure cooker on medium pressure/temperature for 8 minutes).

  • Place the lid on and close.

  • Make sure the valve is in the closed position.

  • Press start.

  • Once the cooking time is up, let the pressure cooker stand for about 10 minutes then release the pressure valve. Wait until all the steam has escaped, and then carefully open the lid, shielding yourself from the steam.

  • You may mash the potatoes with a potato masher if you wish.

  • Stir in the nutritional yeast if using.

  • Ladle in bowls, garnish with parsley or microgreens and serve.

Recipe from veganlovlie