1 ½cups(210g)butternut squashcubed into 1-inch pieces
4large carrotscut into large 2-inch pieces
4stalks of celerycut into large 2-inch pieces
1medium onionquartered
15ounce(425g)diced fire-roasted tomatoes
Salt and pepperto taste
Handfuls of chopped lacinato kale (or dinosaur kale)
Instructions
Add vegetable stock and dried lentils into the insert of the Instant Pot and stir.
Add the butternut squash, carrots, celery, and onion in. Stir.
Dump the tomatoes (including the liquid) on TOP of all the ingredients, DO NOT STIR. Let it just sit on top of everything.
Make sure vent is turned to sealing. Press the soup button on the Instant Pot and adjust time to 8 minutes. Alternatively, you can press manual, and make sure it is set to high pressure and adjust time to 8 minutes.
Once soup is done, do a manual release by flipping the vent to venting.
Add in the kale and the residual heat will wilt and cook it.
Season with salt and pepper, to taste. Enjoy with your favorite crusty bread!