Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 carrots , diced
• 1 medium onion , diced
• 0.5 reds bell pepper , diced
• 1 celery stalk , diced
• 0.5 bunches flat-leaf parsley , chopped
• 1 large clove garlic , minced
• 0.5 cups raw buckwheat groats
• 0.5 cups red lentils
• 3.5 small (3 ounce) potatoes , diced
• 1 medium zucchini , cubed
• ½ , 12 ounce
• 5 cups low-sodium vegetable broth
• 0.25 cups prepared hummus
• 1 tablespoon sambal oelek , chile paste
• 1 pinch salt and ground black pepper to taste
• 4 tablespoons nutritional yeast

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
2. 2 Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.

Nutrition per serving