Turn your Instant Pot on to sauté, add olive oil.
2 tablespoons olive oil
Add onions and sauté for 4 minutes.
1 Vidalia onion, 1 purple onion
Add carrots, celery, garlic, salt and pepper and sauté for 3 minutes.
4 carrots, 2 stalks celery, 1 teaspoon salt, 3 teaspoons garlic paste, 1/8 teaspoon pepper
Add lentils, broth, water, cumin, chili powder, red pepper flakes, thyme, bay leaves and tomato paste.
32 ounces beef broth, 2 cups water, 1 teaspoon cumin powder, 1/4 teaspoon chili powder, 1 teaspoon red pepper flakes, 1 1/2 cups lentils, 1 teaspoon ground thyme, 2 bay leaves, 2 tablespoons tomato paste
Seal instant pot, make sure the venting knob is sealed and push the soup/broth button - which should be on a 20 minute timer.
Once the IP beeps, either let it release the pressure naturally or do a quick release by donning an oven mitt before nudging the knob. It takes about 5 minutes to release all the steam.
Transfer soup into a serving bowl to serve at the table or ladle soup into crocks or bowls.
Eat
Smile
Enjoy