Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup carrots , cut into 1/4-inch slices
• 2 cloves garlic , minced
• 1.5 cups diced cooked ham
• 1 cup lentils
• 0.5 teaspoons dried basil leaves
• 0.5 teaspoons dried oregano
• 0.25 teaspoons dried thyme
• 4 cups chicken broth
• 1 , 8 ounce
• 1 cup water
• 1 small bay leaf
• 1.25 teaspoons kosher salt
• 0.5 teaspoons lemon juice
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and warm for a few minutes. Add onion and celery; sauté for 2 minutes. Add carrots; sauté for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Pour in chicken broth, tomato sauce, and water, then stir in bay leaf.
2. 2 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Carefully remove the lid and discard bay leaf. Stir in salt, lemon juice, and pepper.

Nutrition per serving