1tspchicken less saltor other veggie boullion seasoning
2bay leaves
1tspthyme
1lbkale rinsed and de stemmed and chopped
Instructions
1. Press saute on Instant Pot. Once it has heated up, add in the onions and cook for a few minutes until soft. Splash in 1 tbsp water to prevent sticking and stir. Add in garlic and stir. cook for a few more minutes.
2. Add in carrots, celery, bell pepper, potatoes, mushrooms, lentils, broth, water, and all the spices and stir.
3. Put on the lid. Turn the valve to sealing. Press cancel on saute. Press manual/ pressure cook for 16 minutes. When its done do a natural release.
4. When the pressure has release naturally, take off the lid and stir in the chopped kale. The Kale will wilt in the heat of the soup
Notes
Notes- If you don't have chicken less salt you can use any vegetable boullion seasoning. Or use a combination of garlic powder, onion powder, salt, and turmeric powder.This recipe is great for meal prep. I love to make a huge pot of this and save it for a couple days of lunches. If it thickens up too much in the fridge, just stir in some more water or broth when you heat it up.