Instant Pot® Lebanese Lentil and Chard Soup

My mom often makes this Lebanese lentil soup. I adapted it for the Instant Pot®. It's a bit easier but just as good as the stovetop version!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 202 Calories

Ingredients

• ¼ teaspoon ground cinnamon
• 2 lemons
• 1 teaspoon ground cumin
• 8 cups water
• 1 medium onion, chopped
• 1 russet potato, cubed
• 1 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons kosher salt
• 4 cloves garlic, chopped, or more to taste
• 3 ribs celery, chopped
• 1 ½ cups brown lentils
• 1 small bunch cilantro, chopped, divided
• 1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.

Step 2

Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.

Step 4

Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.