Get ready to warm up with a delicious and nourishing bowl of Instant Pot Lentil Soup!

This recipe is a game-changer for those chilly nights when you just want to cozy up with a good book and a warm bowl of goodness.

First, let’s get started with the prep work. You’ll need to chop up some onions, carrots, and celery. Don’t worry, it’s not too much work, and it’s worth it in the end.

Next, select the Instant Pot’s Sauté function and set the time to 8 minutes. Once it’s preheated, pour in 2 tablespoons of olive oil and add the chopped veggies.

Cook, stirring occasionally, for the 8 minutes, or until the veggies soften. You’ll know they’re done when they’re tender and lightly browned.

Now it’s time to add the rest of the ingredients. Add the kale stems, garlic, diced tomatoes, lentils, vinegar, thyme, salt, cumin, and several grinds of pepper to the pot. Stir, and pour in the vegetable broth.

Secure the lid on the Instant Pot, and Pressure Cook on High for 15 minutes. Don’t worry if it takes a few minutes for the Instant Pot to build pressure – it’s all part of the magic.

When the Instant Pot has finished pressure cooking, allow it to release pressure naturally. When the float valve drops, remove the lid, stir in the kale leaves and a pinch of red pepper flakes, and season to taste.

And that’s it! Your Instant Pot Lentil Soup is ready to devour. Ladle it into bowls and garnish with chopped fresh parsley. If you’re feeling extra fancy, you could also top it with freshly grated Parmesan cheese for extra richness and salty, nutty flavor.

This soup is perfect for a cold winter night, and it’s also a great partner for a fall salad. Try pairing it with your favorite greens and toppings for a delicious and satisfying meal.

So, what are you waiting for? Let’s head over to the recipe aisle and get cooking!