Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion , chopped
• 1 russet potato , cubed
• 3 ribss celery , chopped
• 4 cloves garlic , chopped, or more to taste
• 1 small bunch cilantro , chopped, divided
• 1.5 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoons ground cinnamon
• 8 cups water
• 1.5 cups brown lentils
• 1 bunch Swiss chard , stems removed and leaves sliced into thin ribbons
• 2 lemons

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

Nutrition per serving