Instant Pot Vegan Stuffed Pepper Soup

Step 1

Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add shallots and minced ginger and garlic. Sprinkle some salt. Sauté on high for 2 minutes.

Step 2

Add rest of the ingredients. Stir few times so ingredients are mixed well together. Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.

Step 3

Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 4 minutes.

Step 4

After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.

Step 5

Gently stir the stew using a ladle.  Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs.  Bon Appetit!

Step 6

Follow same directions as above. Cook on High setting for 2 hours or Low setting for 3-4 hours.

Step 7

In a heavy bottom pan, add the olive oil. Once the oil heats up, add shallots, chopped peppers and minced ginger and garlic. Sprinkle some salt. Sauté on high for 2-3 minutes.

Step 8

Add rest of the ingredients. Stir few times so ingredients are mixed well together. Add vegetable broth. (or water) Mix well.

Step 9

Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15-20 mins on medium heat. Check and stir few times to make sure it does not burn at the bottom. Lentils and rice should be tender, and peppers should be soft.

Step 10

Turn the heat off. Serve garnished as suggested. Enjoy.