Instant Pot Provencal Vegetable Soup
Ingredients
1 onion, chopped
4 cloves garlic, minced
5 cups vegetable stock
1 small Japanese eggplant, diced
2 medium to large zucchini, chopped
1 yellow bell pepper, diced or sliced mini bell peppers
1 - 28 oz can diced tomatoes, with juice
1 cup French Lentils or black beluga lentils
2 tsp herbs de Provence
1/4 tsp fresh ground black pepper
1/4 tsp red pepper flakes (optional)
Instructions
Set Instant Pot to the Saute setting and saute onion and garlic to soften, about 5 minutes, adding a tablespoon or 2 of water to prevent sticking.
Add remaining ingredients to Instant Pot and give it a good stir.
Secure lid and set Instant Pot to Pressure Cook - High setting for 10 minutes.
Once done, turn the Instant Pot to Cancel and let the Instant Pot naturally release for 10 minutes, then do a quick release.
Taste and adjust seasoning to your liking.
Serves 4