Pressure Cooker Miso Red Lentil Soup

Course: Soups
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings


  • 1 tbsp grapeseed oil or other neutral flavored oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 cup mushrooms shiitake, fresh; stems removed, sliced
  • 1/4 tsp salt kosher
  • 4 cups vegetable broth reduced-sodium
  • 1 cup lentils, red rinsed and drained
  • 2 tbsp miso paste red
  • 2 cups kale red; stem removed, roughly chopped
  • garnish parsley and crushed red pepper flakes to garnish
  • chili oil optional, to garnish


  1. Set electric pressure cooker to "sauté" setting. Add oil. Once oil is hot, add onions and garlic. Cook until onions are almost translucent, about 2 minutes. Stir often to cook onions evenly. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minutes until warmed.
  2. Add 3 cups of vegetable broth and drained red lentils. Cover with lid and lock in place. Make sure the pressure valve is on. Select "high pressure" and set for 8 minutes cook time. When timer beeps, allow pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure.
  3. Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved. Ladle warm soup into serving bowls. Garnish with sliced green onions and chili oil, if desired.