PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural

1 tbsp olive oil, divided

4 cups chopped kale

1 clove garlic, minced

2 tsp balsamic vinegar

4 scallions, chopped (white and green parts)

1 cup chopped carrot

1 tsp kosher salt

1 tsp ground turmeric

1 tsp dried thyme leaves

¹⁄₂ tsp ground cumin

1 cup green lentils

4 cups From-Scratch Chicken Stock or low-sodium chicken stock

1. Select Sauté, and add 2 teaspoons of the olive oil to the inner pot. Add the kale and garlic, and sauté for 2–3 minutes.

2. Add the balsamic vinegar and sauté for an additional 2–3 minutes, or until the kale is slightly wilted and becomes crispy on the edges. Transfer to a small bowl, and set aside.

3. Add the remaining olive oil to the pot, followed by the scallions, carrot, kosher salt, turmeric, thyme, and cumin. Sauté for 2 minutes.

4. Add the lentils and chicken stock to the pot. Stir well to combine.

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 12 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

6. Remove the lid and stir. Ladle the soup into serving bowls, and top each serving with the sautéed kale. Serve hot.