Step 1

Mix all dry spices in a bowl. Reserve.

Step 2

Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).

Step 3

Once display says HOT, add 1 tbsp olive oil, 1 garlic clove (finely chopped) and 1/2 medium onion (finely chopped), cook for 2 minutes.

Step 4

Add 8 oz/230g mushrooms (finely chopped) and the reserved spice mix, cook for 30 seconds, stirring constantly.

Step 5

Add 1 x 14 oz/400g can of green lentils (drained and rinsed), 1 medium carrot (1/3 inch/1 cm dice), 1 celery stick (1/3 inch/1 cm dice), 1 medium zucchini (1/3 inch/1 cm dice), 2 oz/50g green beans (trimmed and cut into ½ inch/1.5 cm pieces), 1 x 14 oz/400g can of diced tomatoes and 2 cups/500 ml vegetable stock. Press CANCEL.

Step 6

Place the lid on the Instant Pot, set valve to seal, select manual high pressure (pressure cook custom high on Evo Plus) for 5 minutes.

Step 7

When Instant Pot beeps, wait 5 minutes before releasing the pressure.

Step 8

When pin drops, open the lid.

Step 9

Check seasoning to add salt and pepper to taste. Serve with Greek yogurt and fresh cilantro or coriander.