Instant Pot - Melissa Clark Red Lentil Soup modified

Ingredients

3 Tbsp olive oil
1 large onion
2 garlic cloves minced (i just smash and then throw in)
1 Tbsp tomato paste (we didn't have this so I put in a can of chopped tomatoes ~15 oz, the big one)
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
pinch of chilli or cayenne pepper (or omit for the babies)
4 cups chicken or veggie broth
2 cups of water
1 cup of red lentils
1 large carrot peeled and diced
3 Tbsp chopped cilantro

Instructions

1. Chop the onion, turn on the instant pot and add in the olive oil, then add in the onions, then gather everything else except the liquid and cilantro and throw it in.  Add the liquid then put the lid on the instant pot and change to pressure cook and cook for 7 minutes.

2. Use the immersion blender to blend up the soup.  Adjust seasoning with salt and pepper.  Serve and top with cilantro and chili for heat for those that want it.

Notes:
- when we made this we doubled the recipe and didn't add all the liquid so our soup was a little thicker and also we threw in a 2 turkey wings.