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Ingredients

1 tablespoon olive oil 1 cup chopped onion 1 cup chopped celery 1 cup carrots, 1/4-inch slices 2 cloves garlic, minced 1 ½ cups diced cooked ham 1 cup lentils ½ teaspoon dried basil leaves ½ teaspoon dried oregano ¼ teaspoon dried thyme 4 cups chicken broth 1 (8 ounce) can tomato sauce 1 cup water 1 small bay leaf 1 ¼ teaspoons kosher salt ½ teaspoon lemon juice ¼ teaspoon ground black pepper

Nutrition Info

157.4 calories carbohydrate: 16.7 g cholesterol: 13.8 mg fat: 5.7 g fiber: 7.1 g protein: 9.9 g saturatedFat: 1.6 g servingSize: - sodium: 1104 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery, saute for 2 minutes. Add carrots, saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

10 cups

A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!