1 Tbsp - olive oil
1 - small onion, diced
2 - garlic cloves, finely diced
1 - bell pepper, any color, diced
2 - roma tomatoes, diced
2 cups - vegetable broth
1 cup - green or brown lentils, rinsed and drained
1 tsp - salt, plus more as needed
1 tsp - ground cumin
1 tsp - chili powder
1 tsp - smoked paprika
1 cup - well chopped kale
Freshly ground black pepper
- On your Instant Pot, select Saute Low. When the display reads "Hot," add the oil and heat until it shimmers. Add the onion. Saute for 1 to 2 minutes and then turn off the Instant Pot. Add the garlic. Cook for about 30 seconds, stirring (don't let it burn).
- Add the bell pepper, tomatoes, broth, lentils, and spices. Lock the lid and turn the steam release handle to sealing. Using the manual function, set the cooker to High Pressure for 15 minutes (13 minutes at sea level).
- When the cook time is complete, let the Instant Pot go into Keep Warm mode and let the pressure release naturally for 10 minutes; quick release any remaining pressure.
- Carefully remove the lid and stir in the spinach or kale, which will wilt after 1 to 2 minutes. Taste and season with salt and pepper, as needed.