Pressure Cooker Miso Red Lentil Soup Recipe
A wholesome and comforting Pressure Cooker Miso Red Lentil Soup featuring tender red lentils, savory shiitake mushrooms, and nutrient-rich kale, all flavored with red miso paste. This quick and easy recipe uses an electric pressure cooker to deliver a rich, hearty soup perfect for a healthy lunch or dinner.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 Tablespoon grape seed oil (or other neutral flavored oil)
- 1 cup diced onion (½ medium onion)
- 3 garlic cloves, minced
- 1 cup (3 oz) fresh shiitake mushrooms, stems removed and sliced
- ¼ teaspoon kosher salt
- 4 cups reduced-sodium vegetable broth
- 1 cup red lentils, rinsed and drained
- 2 Tablespoons red miso paste
- 2 cups red kale, stem removed and roughly chopped
Garnishes
- Sliced green onions
- Chili oil (optional)
Instructions
- Sauté Aromatics: Set your electric pressure cooker to the “sauté” mode and add the grape seed oil. Once the oil is hot, add the diced onions and minced garlic. Cook, stirring frequently, until the onions are almost translucent, about 2 minutes. Then add the sliced shiitake mushrooms and kosher salt, stirring to combine. Cook for an additional minute until the mushrooms are warmed through.
- Pressure Cook Lentils: Pour in 3 cups of the reduced-sodium vegetable broth along with the rinsed red lentils. Secure the lid on the pressure cooker and ensure the pressure valve is set properly. Select the “high pressure” setting and set the cook time for 8 minutes. After the cooking time finishes, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure before opening the lid.
- Add Finishing Ingredients: Stir in the remaining 1 cup of vegetable broth, red miso paste, and chopped red kale. Stir thoroughly until the miso paste dissolves evenly and the kale is combined into the soup.
- Serve and Garnish: Ladle the hot soup into serving bowls and garnish with sliced green onions and a drizzle of chili oil if using. Serve warm for a delicious and nourishing meal.
Notes
- You can substitute grape seed oil with any other neutral oil like canola or vegetable oil.
- For a spicier kick, add chili oil as a garnish or mix in chili flakes while sautéing.
- Make sure to rinse lentils thoroughly before cooking to remove any impurities.
- Red kale can be substituted with other leafy greens such as spinach or Swiss chard.
- Using reduced-sodium vegetable broth allows better control over the saltiness of the soup.
- Natural pressure release ensures lentils stay tender and helps develop flavors fully.
