Best 2 Instant Pot Mexican Lentil Soup Recipes

**Discover a Delightful Culinary Journey with Instant Pot Mexican Lentil Soup: A Symphony of Flavors Awaits**

Embark on a tantalizing culinary adventure with our Instant Pot Mexican Lentil Soup, a dish that captivates the senses with its vibrant flavors and wholesome ingredients. This hearty and flavorful soup is a symphony of textures and tastes, featuring tender lentils simmered in a rich and aromatic broth infused with an array of Mexican spices. The addition of fresh vegetables, including bell peppers, corn, and diced tomatoes, adds a delightful crunch and vibrant color to each spoonful. Topped with creamy avocado, tangy cilantro, and a squeeze of lime, this Instant Pot Mexican Lentil Soup promises a satisfying and unforgettable dining experience. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is sure to become a staple in your kitchen. With its ease of preparation and explosion of flavors, this soup is perfect for busy weeknights, cozy weekend meals, or even as a healthy and comforting lunch option. Get ready to tantalize your taste buds and indulge in a delightful culinary adventure with our Instant Pot Mexican Lentil Soup.

Let's cook with our recipes!

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

Tips:

You can use different types of lentils for this soup, such as brown lentils, green lentils, or red lentils.
If you don't have an Instant Pot, you can also make this soup in a regular pot or slow cooker.
To make the soup vegan, you can use vegetable broth instead of chicken broth.
You can add other vegetables to the soup, such as carrots, celery, or bell peppers.
Serve the soup with your favorite toppings, such as sour cream, cheese, or avocado.

Conclusion:

This instant pot Mexican lentil soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with protein and fiber, and it is also a good source of vitamins and minerals. The soup is also very versatile, and you can easily customize it to your own liking. So next time you are looking for a quick and healthy meal, give this instant pot Mexican lentil soup a try.