Pressure Cooker Miso Red Lentil Soup

From: thelittleepicurean.com

Yields: 2 Servings

Ingredients

  • • 1 Tablespoon grape seed oil, (or other neutral flavored oil)
  • • 1 cup diced onion ( (½medium onion))
  • • 3 garlic cloves, (minced)
  • • 1 cup (3 oz) fresh shiitake mushrooms, (stems removed, sliced)
  • • 0.25 teaspoon kosher salt
  • • 4 cups reduced-sodium vegetable broth*
  • • 1 cup red lentils, (rinsed and drained)
  • • 2 Tablespoons red miso paste*
  • • 2 cups red kale, ( stem removed, roughly chopped)
  • • sliced green onions, (to garnish)
  • • chili oil, ( optional, to garnish)

Steps

  • Step 1Set electric pressure cooker to "sauté" setting. Add oil. Once oil is hot, add onions and garlic. Cook until onions are almost translucent, about 2 minutes. Stir often to cook onions evenly. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minutes until warmed.
  • Step 2Add 3 cups of vegetable broth and drained red lentils. Cover with lid and lock in place. Make sure the pressure valve is on. Select "high pressure" and set for 8 minutes cook time. When timer beeps, allow pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure. 
  • Step 3Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved. Ladle warm soup into serving bowls. Garnish with sliced green onions and chili oil, if desired.