Lentil Soup (Instapot)

 Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Turn on the Instant Pot to the "saute" function.
2. Add the diced onion and cook until softened, about 3-5 minutes.
3. Add the diced carrots, celery, and garlic, and cook for another 2-3 minutes.
4. Add the rinsed lentils, broth, bay leaf, thyme, salt, and pepper to the Instant Pot.
5. Close the lid and set the pressure release valve to "sealing."
6. Cook on "Manual" or "Pressure Cook" setting for 15 minutes.
7. Once the cooking time is up, carefully release the pressure by switching the valve to "venting."
8. Remove the bay leaf and use an immersion blender or transfer to a blender to puree the soup to your desired consistency.
9. Taste and adjust seasoning, if necessary. Serve hot.