Instant Pot Lentil Soup (Chinese Style)

Method10 steps

1. 1

   Step 1: Choose the Instant Pot or stovetop route for this one soup batch. Pick through the dry green lentils (1 cup), discard any stones or debris, rinse with cold water and drain. Dice the red onion (1) and mince the garlic (4 cloves).

   Uses 1 cup uncooked green lentils · Cold water, as needed for rinsing lentils · 1 red onion (diced) · 4 cloves garlic (minced)

2. 2

   Step 2: For the Instant Pot, select Saute and wait until it shows Hot. For the stovetop choice, heat a 4–6-quart pot. Add the 1 tablespoon olive oil and prepared red onion and garlic; saute for about 2 minutes, until fragrant and starting to brown.

   Saute onion and garlic · 2 minUses 1 tablespoon olive oil · prepared red onion and garlic

3. 3

   Step 3: Stir in your chosen 2–3 tablespoons doubanjiang and the cumin (1 teaspoon), and saute for another 1 minute. If the mixture looks dry, add a little extra olive oil or extra vegetable stock to prevent sticking or burning.

   Saute doubanjiang and cumin · 1 minUses sauteed onion and garlic · 2–3 tbsp doubanjiang · 1 teaspoon cumin · Extra olive oil, only if sauteing ingredients look dry (optional) · Extra vegetable stock, only if sauteing ingredients look dry (optional)

4. 4

   Step 4: Turn off Saute, or briefly remove the stovetop pot from the heat. Add the 1 cup crushed tomatoes and scrape up every browned bit from the bottom. Stir in the 4 cups vegetable broth and drained lentils. For the stovetop route only, also add the extra 2 cups water.

   Uses sauteed aromatics and spices · 1 cup canned crushed tomatoes · 4 cups vegetable broth · rinsed and drained green lentils · 2 cups extra water, for stovetop route only

5. 5

   Step 5: Instant Pot route only: secure the lid and set the valve to sealing, following the cooker instructions. Cook at high pressure for 10 minutes for al dente lentils in soup, or choose 12 minutes for a softer, stew-like texture. Skip the stovetop cooking step; do not cook both routes.

   Uses assembled soup for the Instant Pot choice

6. 6

   Step 6: Stovetop route only: bring the soup with its extra 2 cups water to a boil, then simmer over medium-low heat for 25–30 minutes, until the green lentils are soft but not falling apart. Skip both Instant Pot pressure cooking and its release step.

   Simmer stovetop lentil soup · 30 minUses assembled soup with extra water for the stovetop choice

7. 7

   Step 7: Instant Pot route only: when pressure cooking finishes, use the cooker quick-release procedure, keeping your hands and face clear of the steam. Open only after pressure has fully released. If you cooked on the stove, skip this step.

   Uses pressure-cooked lentil soup

8. 8

   Step 8: After your one chosen cooking route, stir in the 1/4 teaspoon white pepper. Taste and add the optional salt only if needed.

   Uses finished Instant Pot soup, if that route was chosen · finished stovetop soup, if that route was chosen · 1/4 teaspoon white pepper · Salt to taste (Optional)

9. 9

   Step 9: Serve the hot soup as a side or main dish. Add chopped tomato, chopped avocado or minced purple onion as optional toppings, in the amounts you prefer.

   Uses seasoned lentil soup · Tomato topping, as desired (optional) · Avocado topping, as desired (optional) · Purple onion topping, as desired (optional)

10. 10

    Step 10: Promptly refrigerate any leftover soup in shallow covered containers at 40°F (4°C) or colder, within 2 hours or within 1 hour above 90°F (32°C). Use within 4 days or freeze within that period; use frozen soup within 2 months for best quality. Reheat leftovers to at least 165°F (74°C) before serving.

    Uses leftover lentil soup, if any